If the word “inflation” is gradually replacing the word “pandemic” in our culinary habits, the environment also inspires a lot of facts, gestures and recipes. The new year that is about to begin will consolidate the changes that have begun recently while continuing to entertain us in our stomachs.
Global tensions, climate change, difficult supply, inflation: the picture is not as bright as a Swiss meringue. And these elements continue to influence the content of our plate. Experts from global market research firm Mintel say people will need to be resourceful and versatile this year in order to feed themselves on budget. In a recent posting on the company’s website, Food and Beverage Department Manager Jennifer Zegler also observes that “the more powerful UV rays [en lien avec les changements climatiques] will create demand for skin-friendly foods and beverages, while shelf-stable and large-format products will prove life-saving for brands still facing supply challenges.” She points out that a certain fatigue among consumers taints their choices, and advises food companies to opt for a clear and simple communication strategy.
Reduce waste, again
It’s all over the place, and for good reason: 63% of the food Canadians threw away in 2022 could have been eaten. This statistic from the National Zero Waste Council on household waste in Canada is more relevant than ever when you know that the cost of grocery shopping will increase by 5 to 7% — or about $1,000 per family — this year. According to Annie Ferland, nutritionist and founder of the Science et Fourk site, the main challenge remains organization. “If we want to reduce our food waste, we have to plan our meals well, buy according to a grocery list, store food better and freeze surpluses. There is a learning phase to get there. It is therefore normal that it takes a little time at the beginning before succeeding in wasting less. His advice: be guided by your creativity and cook, for example, a soup, a stir-fry, a fried rice or even salads using what is already in the refrigerator.
featured food
The Food and Agriculture Organization of the United Nations (FAO) has declared 2023 the International Year of Millet; plant cultivated in Africa and in certain regions of Asia – including India, which made the proposal – for its edible seeds which are cooked like a cereal. Its nutritional properties, low production cost and resistance to drought make it a food of choice for making agriculture sustainable, especially in developing countries that are adapting to climate change. During the announcement, FAO Director-General Qu Dongyu said the age-old cultivation of millet “can play a huge role and contribute to our collective efforts to empower smallholders, sustainable development, the elimination of hunger, the promotion of biodiversity and the transformation of agri-food systems. Increasing millet production would also be a way to provide suitable jobs for young people and women.
The new ingredient
The consumption of plants, especially legumes, will remain very present in 2023, whether for health, financial or environmental reasons. Among the lot of possibilities, a vegetable comes to celebrate: the purple yam, a tuberous root from the Philippines, called ube in English. Already present in the United States for a few years, it was found, in Canada, only in Asian grocery stores. According to the echoes, it should appear on more and more displays. “One of the main nutritional benefits of purple yam is its high content of vitamin C, an antioxidant that helps boost immunity and promotes the absorption of iron present in plants, which is interesting among others for vegetarians and vegans,” explains nutrition doctor and recipe creator Hubert Cormier. Its deep purple color and its notes reminiscent of coconut make this sweet potato cousin the darling of desserts, notes Mr. Cormier. For example, grated yam can be cooked and made into jam or jelly. Alternatively, it is also sold as a fine purple powder to impart a spectacular purple hue to cakes, ice cream, donuts, pancakes and many other baked goods.
The good habit to adopt
Canceling a reservation at the restaurant if it cannot be honored seems obvious, and yet! The story of Verre Pickl’ who had a rabbit stand by a group of 14 people in the middle of the holiday season has caused a lot of ink to flow.
From then on, the Association restauration Québec (ARQ) decried this too frequent practice — especially since the introduction of online reservations — and asked the government for a law allowing the imposition of a penalty on those who have reserved a table. and don’t show up.
Still on fire, the file will be discussed during the month of January between the ARQ and the Consumer Protection Office. For Martin Vézina, vice-president of public affairs at the ARQ, “the objective is to change consumer behavior and make them responsible”. He believes that by dint of paying a fee of 20 dollars, for example, a customer will remember to call back in order to free up his table for other customers. “Our goal, in the medium term, is to no longer have to impose penalties because people will have understood. »