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* Recipes * Recipes by Ingredient * Recipes by Course * Recipes by Cuisine * Recipes by Season & Occasion * Techniques * Culture * Features * Cookbook Club * Trends * Shopping * Product Reviews * Shopping Guides * Saveur Selects * * Culture SERVING THE PLANET Join SAVEUR as we explore the future of food. * Culture By Megan Zhang -------------------------------------------------------------------------------- Published on April 21, 2023 ADVERTISEMENTAD AD By Megan Zhang -------------------------------------------------------------------------------- Published on April 21, 2023 Climate change is altering environmental conditions all over the world. These catalysts, mounting over time, are shifting the growing patterns and life cycles of flora and fauna, causing downstream effects in the food system like unpredictable yields, quality concerns, price increases, and sparse grocery store shelves. Whether you’re personally experiencing these changes or you’re seeing them in the news, it’s clear that climate change is impacting what and how we eat—and we’ll likely only feel the effects more as time goes on. Farmers, winemakers, and fishermen are adapting their practices to accommodate rising temperatures. Home cooks are updating their shopping habits and experimenting with alternative ingredients. Scientists are developing new technologies to create plant- and cell-based versions of animal products. In every segment of the food system, our relationship to what we eat is transforming. As a publication focused on global food, we want to know: what will the future taste like? That’s why we’re launching Serving the Planet, a portal of news reports, essays, and deep dives that take a curious look at how agricultural rhythms, cultivation techniques, cooking traditions, public policies, and familiar flavors are evolving in pursuit of a more regenerative, environmentally just food system. We’ll explore these changing structures in diverse contexts, from home kitchens and cocktail bars to fishing boats and research labs, to find out how those in the food world are taking steps toward a more sustainable future. We’ve been asking these questions all along. Now, we’re bringing them together in an online hub that we’ll regularly update with our latest dispatches from around the globe. Together, we’ll find out what the future of food holds. CHOCOLATE BEYOND THE BEAN ADVERTISEMENTAD AD How forward-thinking brands are shaking up the industry by taking a novel, whole-fruit approach to cacao. Read the story > HOW TO LET YOUR FRIDGE SCRAPS LEAD According to Tamar Adler’s new cookbook, leftovers should be the MVP in everyone’s kitchens. Read the story > ADVERTISEMENTAD AD ALICE WATERS ON FEEDING PEOPLE AN IDEA AND REVIVING VICTORY GARDENS IN BERKELEY, CALIFORNIA The founder of Chez Panisse and the Edible Schoolyard Project is still planting seeds of change, as you’ll hear on the latest episode of Place Settings. Read the story > THIS DISCREET LABEL IS POPPING UP ON MORE AND MORE FOOD AND DRINK PRODUCTS And it’s probably on items in your pantry right now. ADVERTISEMENTAD AD Read the story > BILLIONS OF SNOW CRABS HAVE DISAPPEARED FROM THE BERING SEA The plight of the species sends a climate change warning that can’t be ignored. Crabbers, suppliers, and restaurants are bracing for the economic blow. Read the story > WHY DID A SEAFOOD WATCH GROUP RED-LIST AMERICAN LOBSTER—AND CAUSE AN UPROAR? ADVERTISEMENTAD AD The rating warns consumers to avoid it. Maine lobstermen are pushing back. Read the story > THE FUTURE OF THIS BERRY IS AT RISK—COULD A BURGEONING WINE INDUSTRY COME TO ITS RESCUE? “Wild blues” hope to dethrone rosé as your favorite colorful summer sip, all while doing some good. Read the story > ADVERTISEMENTAD AD IS FUNGUS-BASED FOIE GRAS THE NEXT MEATLESS SENSATION? Charcuterie just went pro-plant—and we have the tasting notes. Read the story > 7 SUSTAINABLE FOOD TRENDS THAT HINT AT HOW WE’LL BE EATING IN THE FUTURE Celebrate Earth Day with energy-efficient spirits and a bite of… air. ADVERTISEMENTAD AD Read the story > YOUR NEXT PIZZA DELIVERY MIGHT COME FROM A FORMER SPACEX CHEF—BY WAY OF ROBOTS But can a machine knead dough like a nonna? Read the story > HOW NYC’S FIRST HEIRLOOM-FOCUSED TORTILLERIA IS PRESERVING MEXICO’S NATIVE CORN ADVERTISEMENTAD AD The kernels bear millennia of wisdom. Read the story > SOUTH CAROLINA WANTS YOU TO RECYCLE YOUR EMPTY OYSTER SHELLS They’re a key element for sustaining coastal ecosystems. Read the story > ADVERTISEMENTAD AD HOW A 40-YEAR-OLD HUDSON VALLEY BAKERY IS REIMAGINING ITSELF FOR THE FUTURE Solar energy will power the bakery’s new-and-improved facility. Read the story > IN SLOVENIA, BEEKEEPING IS SACRED—AND KEY FOR A SUSTAINABLE FOOD SYSTEM The unparalleled taste of this country’s honey is no accident. ADVERTISEMENTAD AD Read the story > IS INVASIVE SPECIES DINING THE NEXT FRONTIER? Exploring the bold idea to eat invasives—from Japanese knotweed to European garlic mustard—out of existence, this emerging movement could blunt environmental and economic costs across the U.S. Read the story > 29 OF YOUR FAVORITE FOODS THAT ARE THREATENED BY CLIMATE CHANGE ADVERTISEMENTAD AD Get ready to say goodbye—or pay an arm and a leg—to avocados, coffee, and peaches. Read the story > KEEP READING -------------------------------------------------------------------------------- A JOURNEY TO WEST AFRICA TRACES AMERICAN FOOD BACK TO ITS SOURCE By MEGAN ZHANG A NOTE FROM OUR EDITOR By KAT CRADDOCK See All ADVERTISEMENTAD AD WANT MORE SAVEUR? Get our favorite recipes, stories, and more delivered to your inbox. Subscribe * Home * Newsletter Sign-Up * Contact * Privacy Policy * Terms & Conditions Disclaimers We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Registration on or use of this site constitutes acceptance of our Terms of Service. Manage Preferences © 2023 Recurrent. All rights reserved. × WE CARE ABOUT YOUR PRIVACY We and our partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data. WE AND OUR PARTNERS PROCESS DATA TO PROVIDE: Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised ads and content, ad and content measurement, audience insights and product development. List of Partners (vendors) I Accept Reject All Show Purposes