CHANGING THE PLANET, ONE BITE AT A TIME!
Chef Daniel Bravo Garibi
Every time we eat, we make a decision. We choose the food that will give us the energy we need to allow us to perform in our lives. This decision, though small, affects many aspects of the life of this planet.
Through my years of working as a chef for the Greenpeace fleet, I have had the opportunity to travel to many places. From the Amazon to the arctic, Caribbean, Middle East, Pacific Islands and further afield, I have had the chance to meet and relate to farmers and organizations in the ecological agriculture field. These experiences have nurtured and molded me and allowed me to realize the enormous impact of how we produce our food has on the environment and ourselves. I’ve been able to learn and understand the hard work that is necessary to be an ecological farmer and seen the lack of institutional support, including the difficulties of selling at a “fair” price. Often, we believe that we cannot do anything to change the world, believing what our hands can do is so little that it is not going to have an impact. But in reality, those little actions, those little day-by-day details are what make the greatest difference.
Being a part of Greenpeace has given me the opportunity to participate in non-violent direct actions all over the world – Occupying oil platforms, stopping ships full of GMO maize, stopping forest destruction, and protesting against whale hunting. As a chef, I have come to know that the impact that we generate through the way we eat is enormous! From the water that we use for the production of our food, to the depletion and destruction of the soil, to the pollution of our rivers and water sources due to the use of agrochemicals used in industrial farming, and the deterioration of our health by consuming these products, as well as the social decomposition by segregating the small farmer who cannot compete with economies of scale.
The good news is that the solution is way simpler than we might think. It all lies in our decisions, in who we give our “vote” and support, in the little actions that we could take by choosing the products that will nurture our families and ourselves and help our local communities. Real food that will be a preventive medicine and or treatment against illnesses. These types of foods are our direct connection to nature, our link with her.
It is in our hands to connect again to the earth and to the hands that work it to nurture us. Every meal, every election we take, every decision… is a life changing opportunity. Let’s start today… so that tomorrow, our grandchildren could harvest the fruits of a better present.
Healthy and delicious “Lentils Ceviche” recipe.
Hope you enjoy it!
About Chef Daniel Bravo Garibi
Environmentalist committed giving father, passionate about food and life. Professional chef. Daniel has specialised in sustainable food, learning and developing skills to show ways of how we could nurture ourselves in a more environmental, fairer and healthier way. His goal is to create conscience and to reach more people about the impact of the way we eat on the planet and find ways to reduce our ecological impact in a more nutritional, energetic and healing way. Linking the farmers with consumers, joining the hands that work the earth and the ones that feed the soul in every plate. He has over thirteen years of experience as a chef with Greenpeace. Daniel is convinced that eating real food can reverse the environmental and social destruction and evolve to a better future for us all.
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