New York restaurant Eleven Madison Park is one of the best in the world.
It has three Michelin stars. There are around 130 restaurants in the world with three stars from the famous French guide.
A meal at Eleven Madison Park, for two, with wine, costs approximately $ 1,000. And when the restaurant reopens on June 10 after the year-long pandemic, it will not serve meat, fish or other animal products.
Owner and chief Daniel Humm recently told American radio NPR that the restaurant would be “100% vegetable”. He said the way people eat meat is “not durable. And this is not an opinion. It’s just a fact. ”Hmmm also stated that he won’t serve butter or cheese. He will, however, offer honey and milk to accompany tea and coffee.
epicurean is a website that focuses on food and cooking. In late April, the site announced that it would not write about beef or cooking instructions for meals with beef.
The move, he said, is “an effort to encourage more sustainable cuisine.” Raising cows for beef, according to the site, has led to more than greenhouse gas than feeding other animals or planting vegetables for food.
Researchers at Tulane University in New Orleans, Louisiana, agree. In a 2019 study, they wrote that food production is responsible for around 25% of global carbon pollution. They suggested that if Americans ate chicken instead of beef for just one meal a day, they could cut pollution by about half.
Will other restaurants follow?
The question is, will other restaurants follow in the footsteps of a famous place like Eleven Madison Park?
Nevin Martell is a food writer in Washington, DC He told VOA that Eleven Madison Park is special.
“They’ve always done things a little bit differently and, you know, I think that’s a big bold move for them. But I also think it is, they’re positioning themselves at the right time to do the right thing and I don’t think that’s as big a risk as people might think.
Martell added that people don’t come to Eleven Madison Park to eat meat. They come for a unique experience. He doesn’t think the change will prevent people from coming to the restaurant.
Haidar Karoum is the chef at Chloe, a restaurant in Washington, DC. The restaurant serves meat, chicken, fish and vegetables, depending on the products available at different times of the year. Recently, he said customers are more interested in vegetables.
“Vegetarian washing up have become much more popular than they were, say, 10 years ago. So because of that, because of customer demand, and just for the good that I really like to cook vegetarian things, if you look at the menu you will find a lot of options for vegetables.
But that doesn’t mean he could make Chloe’s menu vegetarian overnight. Eleven Madison Park can, Karoum said, because the New York restaurant is so famous that people are “willing to travel the world just to eat in the restaurant, no matter what. food. “
Karoum feels responsible for helping the environment. He works with a cheese maker in Pennsylvania, about two hours from Washington, to transport cheese, apples, pork and honey from different places to the restaurant. This helps reduce the amount of pollution Chloe adds to the environment.
Other ways to help the environment
Even though restaurants can’t completely change their offerings like Eleven Madison Park, Martell suggests they can still find ways to reduce their pollution and waste.
- Increase meatless and vegetarian offerings. “This is something that people are increasingly interested in and for which they are willing to pay more,” he said.
- Rethink takeaways. “The take-out culture that developed during the pandemic has a disproportionate environmental impact,” Martell said.
- Make sure diners know what steps are being taken to reduce pollution and waste. “If you can communicate the programs you have in place, some diners will appreciate it and others will pay more because they will feel good about themselves when they eat out.
Almost a year and a half after the onset of the coronavirus pandemic, most restaurants are just trying to stay in business. As a result, Martell said:
“Reopen a place where people have been craving for 14 months and then not giving them what they wanted for 14 months is also a hard thing to ask of a restaurateur.
I am Dan Friedell.
Dan Friedell wrote this story for Learn English. Hai Do was the editor.
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Words in this story
durable –Adj. involving methods that do not deplete or completely destroy natural resources
chief – not. a professional cook who is usually in charge of a kitchen in a restaurant
greenhouse gas –m. a gas that causes the earth’s atmosphere to warm
bold –Adj. not afraid of danger or difficult situations
vegetarian -not. a person who does not eat meat
plate -not. foods prepared in a particular way
Sake-not. used with “for” to signify the benefit of something, done to help a person or thing
option -not. something that can be chosen : a choice or a possibility
food -not. a style of food
to really want to –V. to have a very strong desire for (something)