The Cookbook in Support of the United Nations: For People and Planet (Hardcover)
The Kitchen Connection Alliance, in close cooperation with the Food and Agriculture Organization of the United Nations, develops an international cookbook to support the way that we eat for ourselves and for the planet.
Celebrity chefs, organic farmers, indigenous cooks, and food activists share their favorite entrées and side dishes that are not only healthy and delicious but also sustainable. This gorgeous cookbook features full-color photography along with each recipe’s nutritional information and estimated carbon footprints for the most climate-friendly dishes, so you can support sustainable food systems from your own kitchen. Learn how to eat better for yourself and for the planet with The Cookbook in Support of the United Nations: For People and Planet, a global collection for global connection.
About the Author
The Kitchen Connection Alliance works with the Food and Agriculture Organization of the United Nations. It uses food as the vehicle to connect people to each other, in support of a better food system and the United Nations Sustainable Development Goals.
Not too many cooks, but just enough: There are 75 of them — chefs, farmers, and Indigenous home cooks — that have contributed recipes to this collaboration between the United Nations and Kitchen Connection Alliance, a nonprofit that seeks to improve systems for growing and distributing food worldwide. Sustainability and healthy eating are front and center. There are five recipe sections covering food systems, biodiversity, sustainable consumption, food and climate change, and food waste. Among the stellar recipes in the generally vegetable-forward collection are Moroccan chorba with eggplant and sweet potato; a simple squash soup from the American Black Créole Community; Austrian potato goulash; and venison carpaccio with watercress salad, suitable for a party buffet. The carbon footprints are given only for the recipes in the climate change chapter; though they have them for the other recipes. And as comprehensive as this book might be, there is no recipe index and almost no reference to buying organic, though “sustainably sourced” is advised for seafood and eggs. Proceeds from sales benefit the development of a children’s version of the book and support the U.N. Bookstore and projects with Indigenous communities.—Florence Fabricant, The New York Times
We have to rethink our food system because of the impact it has on nature, biodiversity, and climate. And we need to create a world without hunger. Therefore, the food system has to be farmer-driven. This cookbook is a small contribution to this debate. As farmers and our contribution to this book, we want to remind the world “no farmers, no food.—Dr. Theo de Jager, President of the World Farmer's Organisation, Global Alliance for a Sustainable Planet
As the world recovers from the COVID-19 pandemic, it’s our final chance to reconnect with the planet. A planet where we protect, conserve, and restore nature to create a sustainable future. This cookbook is a great example of how food can be used as a vehicle for change, and how sustainable food systems represent a triple-win opportunity for climate, nature, and people.—Satya S. Tripathi, Global Alliance for a Sustainable Planet
In addition to being a great cookbook, it's a great cause...—Katie Horst, Tasting Table
Truly nourishing food considers bodily health, sustainability of production, and overall planetary repercussions as well as flavor. Our eating choices have a significant impact on our planet and environment as well as ourselves; being more aware of what and how we eat matters to everyone.
The recipes included are mainly based on traditional dishes. Many have deep layers of flavor and are highly spiced, and may require a significant time investment, but don’t let that deter you. The Tangerine and Turmeric Brazilian Chicken Stew took an entire evening, but the result was deliciously warm and nurturing, full of flavor and healthful ingredients. Do be cautious about heat levels when cooking unfamiliar dishes! It was excellent served with the Vegan Rice Salad with Herbs. Many recipes are vegan, many more are vegetarian. The only issue I have is that making foods from across the globe requires that ingredients travel a long way to get to you, which countermands the need to eat locally. In those cases, take the recipes as suggestions, substituting what is locally available, and let them inspire you to new possibilities. The included contributor biographies show healing our global foodways is possible and achievable, even for everyday cooks.—Gretchen Wagner, Manhattan Book Review