Local Chef’s Vegan Challenge at Environmental Event

In a recent interview with The New York Times, a local Brazilian chef shared his thoughts on being asked to prepare meals for an upcoming environmental event. Saulo Jennings, celebrated for utilizing ingredients from the Amazon, was invited to cater the Earthshot Prize ceremony set to take place in Rio de Janeiro this November, which will host 700 attendees, including Prince William. The award recognizes significant contributions towards climate and environmental issues.

Initially, Jennings planned to highlight pirarucu, a large river fish native to the Amazon. However, the Earthshot organization requested that the menu be entirely vegan, likely aiming for a more sustainable option. This meant excluding all animal products, including meat, milk, and cheese.

Jennings expressed his frustration, stating, “It’s like asking Iron Maiden to play jazz,” as quoted in The New York Times. He viewed the request as disrespecting local culinary traditions.

Throughout his career, Jennings has championed the idea that true environmental sustainability comes from local knowledge and practices. The pirarucu fish, once nearly extinct due to overfishing and poaching, has seen a resurgence thanks to community efforts that reinforce sustainable fishing practices.

“We eat whatever the forest gives us, whatever the river gives us,” Jennings remarked. “Some days I have fish, while other days it’s nuts or acai. That’s sustainable too.”

He noted, “I have nothing against vegans or British people, but I’m not willing to abandon my culinary mission.” It’s almost ironic, he suggested, that some individuals in climate NGOs might prefer the comfort of presentations and fancy dinners over learning about sustainability from people truly familiar with their regions.

There’s a sense that many who express concern for the environment may not fully grasp the local dynamics they wish to influence. Perhaps the majority of the guest list at Earthshot events lacks the depth of understanding that Jennings possesses; they may have never even heard of pirarucu until now.

Unfortunately, Jennings will not be catering this event. While it seems the decision was based on budgetary concerns rather than his culinary principles, there is a silver lining: an upcoming opportunity to cook for a delegation of foreign officials, where fish will indeed be on the menu.