“Aguacates de sangre” mexicanos: el alimento prohibido en Inglaterra

¿Sabes qué son los aguacates de sangre? Conocer su historia es clave para lograr un consumo verdaderamente sustentable y responsable.

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A veces no pensamos en lo que hay detrás de los productos que consumimos, y no vemos las implicaciones sociales y éticas que conlleva el cultivo de nuestros ingredientes favoritos. Wild Strawberry Café en Inglaterra, es una excepción a esta tendencia. La cafetería –al igual que algunas otras de la zona– borró los aguacates de su menú por considerarlos aguacates de sangre.

En un post de Instagram, el café, ubicado en Peterly Manor Farm, en Buckinghamshire, mencionó que excluirá los aguacates de su menú por cuestiones de comercio local y un punto social importante: “La obsesión del mundo occidental con el aguacate está marcando una demanda sin precedentes para los sembradores de aguacate, lo que ha subido los precios a tal punto, que hay reportes de carteles mexicanos controlando exportaciones lucrativas. Están talando los bosques para hacer más espacio para sembrar aguacates. El cultivo intensivo a esta escala contribuye a las emisiones de gases invernadero y constituye una presión a los suministros locales de agua”. De la misma forma, comentaron que ignorar sus propios ingredientes locales está “simplemente mal”.

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Con esta acción, Wild Strawberry Café pone un ejemplo muy contundente sobre lo que realmente implican la sustentabilidad y el consumo consciente.

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Dear customers, we have some news for you. As of today, we will no longer be serving avocado in the yurt. This.is.not.a.joke. 🥑 Controversial? Absolutely…We’re as acquainted as the next person to our weekly intake of smashed avocado toast but this is something we have thought long and hard about. Let us explain… 🥑🥑 1. Seasonality. Locally sourced ingredients have been woven into our identity from day one. Whether it’s our home grown courgettes, apples or pumpkins, our menu flexes with the seasons as we let the produce of the Chilterns and surrounding areas inspire and inform our recipes. All our meat is sourced within 25 miles, we use local yoghurt, eggs, Chiltern rapeseed oil, to name but a few. There will always be exceptions, we do not claim never to use a pinch of an Indian spice, a drizzle of Italian olive oil, or a crumble of Greek feta. These are all beautiful things and arguably there is not a local alternative, nor would we want one. Our cooking is inspired by many of the cuisines of the world and it would be contrite to think it should be any other way. However, the sheer quantity in which avos were being consumed was making us feel uneasy as they were so at odds with our local ethos. We believe in this and want to truly practise what we preach. 🥑🥑🥑 2. Food miles. it doesn’t take a genius to work out that food tastes better when it hasn’t been flown 5000 miles. But more importantly, at a time when climate change concerns have never been more real, transporting ingredients in fuel guzzling planes from Central and South America, Africa and beyond just to satisfy our whim for the latest food trend, when we have a plentiful supply of perfectly delicious, nutritious food on our doorstep is just plain wrong. 🥑🥑🥑🥑 3. Sustainability. The Western world’s obsession with avocado has been placing unprecedented demand on avocado farmers, pushing up prices to the point where there are even reports of Mexican drug cartels controlling lucrative exports. Forests are being thinned out to make way for avocado plantations. Intensive farming on this scale contributes to greenhouse emmisions by its very nature & places pressure on local water supplies.

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