In the world of modern cuisine, it is increasingly crucial for businesses and the culinary sector as a whole to promote regional ingredients and make a dedicated effort to shorten supply chains. This involves minimising the time it takes for food to travel from where it is grown to the consumer’s plate, benefiting both the environment and the local economy. The advantages of sourcing local products are abundant, although there are a few disadvantages as well.
As a chef, the key to success lies in working with ingredients of the highest quality, alongside having a dedicated and skilled team. Working with quality ingredients often prompts questions from friends and family, such as “What should I cook?” and “What is your best advice?”.
My response to these queries remains consistent: “Embrace the seasons, opt for local produce whenever possible, and keep your approach simple.”
Know the ‘Ins and Outs’ of your Supply Chain
The need to understand the entire supply chain has become critical for professionals in the culinary industry. With the escalating climate crisis and the ongoing turbulence in the economy, it is now more essential than ever to comprehend the true cost and value of a product presented to consumers.
Despite the existence of fantastic overseas ingredients, like New Zealand lamb, Kenyan asparagus, or strawberries from the Netherlands, I firmly believe, on a moral level, that consuming locally sourced food is far more important than demanding out-of-season produce from distant lands.
Moreover, when we examine ethical diets such as veganism, there is an argument to be made that it would be more ethical to eat a retired dairy cow or a free-range chicken from a local farmer who genuinely cares for their animals. This stands in contrast to importing avocados from South America or jackfruit from Asia for a vegan meal. Complete transparency, traceability, and thoughtful decision-making have become crucial components of consumer behaviour.
Whether it concerns meat, fish, fruit, or vegetables, global supply chains present a multitude of problems, including the allocation of funds for a particular product. Fairtrade efforts, for example, have made significant strides in the coffee and chocolate industries to ensure sustainable and ethical sourcing. Similar measures now need to be taken across all food groups.
Overfishing and other detrimental practices, along with the mistreatment of animals solely for their meat, also exact an unacceptable ethical toll, especially when there are viable alternatives—eating local, seasonal produce while knowing its origins.
Fostering an Ethical Community
Collaboration is essential. Producers, growers, farmers, chefs, and even customers must engage in meaningful conversations. Local produce does not automatically equate to superior quality. Not every local producer can claim to be the “world’s best” by definition.
Fresh fruits and vegetables tend to be better when the time between harvest and consumption is shorter. Ripe berries picked straight from a bush are significantly more delicious, flavourful, and juicy than those grown out of season.
We bear responsibility for consumer demands. We have come to expect certain items to be available throughout the year, but the true cost — economic, ethical, and environmental — is unjustifiable, considering the inferior flavour and texture of these out-of-season ingredients.
A key aspect of a chef’s journey is learning to adapt to and respect each ingredient on its own merits. When there is an abundance of ingredients, they can be utilised by preserving, pickling, fermenting, or drying them.
There is a wealth of possibilities and intriguing techniques available to extend the season while maintaining simplicity.
Every ingredient should be tasted and appreciated. Few things in the culinary world are worse than seeing an ingredient mistreated or improperly prepared. Thus, we must learn to respect the animal, the grower, the fisherman, and the farmer.
It is understandable that a significant portion of the global population heavily relies on imports for sustenance and exports for economic prosperity.
I am not suggesting that we should completely abandon this practice. However, it is crucial for the future of our industry that we engage in sensible conversations about our consumer choices.
Whenever feasible, we should adhere to the mantra: eat local, eat seasonally, keep it simple, and respect the ingredient.
This guest article was written by Elliot Hill, Executive Chef at The Chester Grosvenor.
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