Chefs Declare War On A Trendy Fruit Over Its Huge Carbon Footprint

Restaurant chefs around the world are eliminating avocados from their menus, replacing popular dishes like guacamole with alternative sauces made from beans and seeds that have a lower carbon footprint.

Avocado growing is extremely water intensive, with 60 gallons of water needed to grow a single avocado, and the international trade in these fruits has a significant carbon footprint. Two small avocados sold together in a package in grocery stores have a CO2 footprint of almost 850 grams, according to Carbon Footprint Ltd. That’s almost double the amount of two pounds of bananas.

Avocados, produced primarily in Central and South America, travel incredibly long distances to reach consumers in places like the United States and Europe. Given the distances, avocados are picked before they are ripe and shipped to temperature controlled containers, which consume a lot of energy.

Avocado prices have also skyrocketed in recent years, with the national average price for a single Hass avocado, which is grown in California, reached $ 2.10 in 2019. according to Insider. Australian millionaire Tim Gurner told millennials in 2017 that his obsession with avocado toast is stand in the way of homeownership for your generation.


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Today, fruits “are in such global demand that they are becoming unaffordable for indigenous people in the areas in which they are grown,” Thomasina Miers, co-founder of the British Mexican restaurant chain Wahaca, told the guardian.

Miers introduced an alternative to guacamole, called “Wahacamole,” last month using lima beans, green chili, lime and coriander.

Other restaurants are moving away from avocados as well, and last year Toronto chef Aldo Camarena launched a new dip made with pumpkin seed paste, Mexican tatuma squash, or roasted poblano peppers and tomatillos.

Irish restaurateur JP McMahon in 2018 removed avocados from their restaurants, calling them the “blood diamonds of Mexico”.

“Parts of the food industry are beginning to realize the enormity of the problems we face as a result of intensive agriculture,” Tim Lang, professor of food policy at the City, University of London, told The Guardian.

Influencers on social media are also sharing avocado alternatives with their audiences, and TikTok star Calum HarrisThe “guacamole” recipe with frozen peas went viral last month. On Instagram, the hashtag “#noavocado”, that many accounts use to share sustainable recipes without avocado, had 3,227 posts.


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Reference-thehill.com

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