translated from Spanish: Latin American chefs call a responsible for cooking with less meat

When this year agreed in Bogota the chefs who attended the election of the best 50 restaurants in Latin America 2018, they also pondered the future of the cuisine.
“There is a consensus that we should reduce our intake of meat and find other ways to ensure that consume high-quality and sustainable,” said the Deputy Editor of the listing, Laura Price, on the panel “The future of proteins”.
Chefs presented their points of view on this subject, especially for the Latin America region “which is home to some of the countries with the highest consumption of meat in the world” but that increasingly “there is more awareness about their effects on human health and” in Earth”, said Price.
One more rail advocates of the need to increase vegetables on the menu and decrease the meat is, paradoxically, Narda Lepes argentina.
While Argentina reached the record in 2017 of the consumption of 118 annual kilos of meat per capita, Lepes insisted on “back to basics by employing a greater number of plants and fruits”.
You known for its restaurant dining Narda lepes, in which shows that his country is much more than meat, despite being the second largest consumer in the world after the United States, insisted that it is a function of the chefs “show plants in attractive shapes and pro portions that taste eat them”.
In the same sense is said Pablo Rivero, Don Julio, who despite being the grandson and son of butchers and Argentine cattle producers, noted the urgency of “having a responsible kitchen”.
To this end, stressed, “we must ask ourselves what meat should eat because man, in general, close your eyes before the death of the animals but is now necessary to open them to find out what is feeding and be more aware”.
However, the link with the field and livestock of Rivero remains intact since in his country the tradition of meat “is huge,” so its restaurant excels in Buenos Aires by the selection of raza Aberdeen Angus and Hereford bulls fed on natural pastures.
“Now we are betting it sustainability because we understood that slaughter if the animal does not always bring benefits for the planet”, clarified.
The Mexican Édgar Núñez, chef and co-owner of Sud 777, advocated include dietary entomophagy, i.e. insect eating that for centuries was part of the culinary art of some Nations.
“Since the beginning of time we have consumed alternative protein in Mexico, such as ants and grasshoppers, which have been produced by its high cost but are an excellent nutritional value, so Governments should promote them”, said.
For his part, Colombian Leonor Espinosa, of Leo, called “stop demonizing those who breed a cow or decide to eat it” because what “there is that thinking is that livestock models are obsolete and need to find one that will mitigate the impact of climate change”.
In addition, “in countries with problems to feed its inhabitants is urgent to give space to other meats, like goat, stifle or capybara for the benefit of the people of low income.”

Original source in Spanish