The cooking book,’Eat,Buy and be Local’.

Believing in being part of cultivating change feels always good and which made me involved, too in taking part of this sustainable cook book project'Eat,Buy and be Local.Uppsala's Sustainable cookbook'. Also in the article ‘Pushing ‘reset’on Sustainable Development’ by Alan Atkisson (2009)  said ‘Professionals in the practice of sustainable development have a special ethical obligation to act as advocate for sustainable development’. As a student in the master program in sustainable development I am not only interested in reading and analyzing case studies but want to be part of some implementation process. Which is another reason to be involved in the project. Also Barbara Leigh Smith and Jean T. MacGreor in their article ‘ What is collaborative Learning’ said that ‘In some collaborative learning settings, the student’s task is to create a clearly delineated product; in others, the task is not to produce a product, but rather to participate in a process, an exercise of responding to each other’s work or engaging in analysis and meaning-making.’ No doubt this course helped me to make more involve in cooperation with team and teamwork.

 

The idea of creating a sustainable cooking book came from observation that people are not really eating sustainable food, at least not enough. Many of common citizen are not aware of  today ecological problems. Also lacking of where to find  local food markets, finding sustainable food producing farmers considered  really complicated to cook daily sustainable food. That's why in this book we want to show people that it could as easy to cook sustainable food as cooking the food they are used too. Indeed, people have habits about food that has been built on the wrong bases. They have been use to eat whatever they want, whenever they want no matter the season or the country they are living in. That's why they could feel limited because they may have the impression that they always have to eat the same food to have sustainable habits. That's another reason why we want to prove that sustainable food is not equal to tasteless food. The other problem is also the idea that people make about sustainable food like for example that's it's too much expensive. But what they don't know is that if they would buy their food locally then the price will be lower because there is less transportation and intermediates between the producer and the consumer. Also to encourage people to buy and  seasonal foods, fruits and vegetables from local market.

 

This project is directly related to sustainable development. Indeed, now we cannot deny that the hyperconsumption is one the biggest reason  that has lead us to the situation that we're in. Food consumption is part of this. We are now in the most unsustainable food system and it has become really hard to go against it because it is a habit for people and it's difficult to imagine another way for things to be. But we need to. That's why this cooking book could be a little step for people to realize that they need to change their way of consumption. If everyone would start at least trying to cook food that is more sustainable or even simply to cook by themselves, maybe this step could became the norm of a society. Because that's what happen most of the time, if everyone is in the norm then it's easier for people to get in because they don't want to be rejected, they are the followers and we need all the intermediate actors to made them follow the idea that eating sustainable food is the right thing to do. With this

cooking book we will try to act locally on this problem so that maybe the idea could be spread to other places. Not to mention to preserve the biodiversity and promote the use of sustainable organic agricultural practices.

From ‘Atkisson Alan 2011. Believing Cassandra. How to be an optimist in a pessimist’s world’ we come to know that ‘After a new idea is born-whether it is a new concept, a new technology, a new cultural practice or even an old idea that is just getting reintroduced-it spreads very slowly at first.’ (P-163). That’s why innovators need Change Agents. ‘Change agents’ are people who actively and effectively promote new ideas. (p-169). And our cooking book perfectly can act like change agent in this case. This book will make diffusion with different actors who are involve in this community like, local farmers, the supermarkets, the consumers and Uppsala community.

We would like to create a cookbook which  should support people in Uppsala to change their consumption habits towards sustainable food. Which will be a guide for the people living in Uppsala. Also help to educate the people about sustainable food and show them that it is not difficult to find sustainable food in Uppsala.We have thought to put recipe which are uniquely flavorful and authentically genuine from north and south part of the world. The recipes should be easy and fast to cook, the ingredients should be as cheap as possible and the food should be purchased preferably in and around Uppsala.

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