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.

 

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. 

Categories

• Cooking / Regional & Ethnic / International
• Cooking / Vegan
• Cooking / Vegetarian
• Cooking / Individual Chefs & Restaurants

Product Details

ISBN: 9781641705844
ISBN-10: 1641705841
Publisher: Familius
Publication Date: November 1st, 2022
Pages: 240
Language: English

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