A NATURAL extension of the Eat Clean philosophy is traceability, or knowing where ingredients come from and how it is grown, raised or caught. Because it is not just food manufacturing that’s been industrialised, agricultural practices have also advanced in a similar manner.
Musician Pete Teo runs a little farm on the hill with wife Lisa Ngan. It’s a 24,281 sq m organic farm in Janda Baik, Pahang, with a reservations-only restaurant on site.
His farm-to-table experience offers vegetables from their own estate while other ingredients are sourced from farms of the same standard.
”Farm-to-table generally means main ingredients such as vegetables or meats that are harvested or procured fresh, directly from third party farms or sourced from the premises of the restaurant itself,” says Teo via email.
“In our case, the vegetables we serve are normally harvested within 24 hours of being served. Sometimes, they are grown yards away from the dining room.”
This means the vegetables keep most of its nutrients by the time it is eaten. But Teo hardly needs to make healthy eating as the main draw considering that freshly picked vegetables are far tastier than anything that’s gone through the food supply chain.
EAT LOCAL
But despite all its virtues, there’s a faddish nature to healthy eating that puts a premium on ingredients that come from far-off places. But is it justifiable to eat imported fruit and vegetables for their nutritional value even though they come from far away?
“In a globalised world with more cosmopolitan eating habits, it is hard not to consume food brought over from halfway around the world with a high carbon footprint,” says Teo.
“Still, consumers should support local growers whenever they can. Not only does this keep the local farming community vibrant and sustainable, it also minimises carbon footprint associated with your consumption habits.”
Teo finds it strange to associate the word “clean” with eating, as it implies that there is an un-clean or bad way of eating. A balanced diet, with a bit of everything, is the way to go.
“Above all, food, cooking, eating, feeding yourself and others should be about pleasure and enjoyment, not punishment and guilt. There are no good or bad foods if you have everything in moderation,” Teo continues.
“We certainly don’t believe in cutting out entire food groups because they are deemed to be bad for you.
Food does not have to be bland in order to be healthy. In fact, our business is totally dependent on serving healthy food that tastes good.”