A Quote by Kate Christensen

The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public's increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat.

Kate Christensen

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Diet Additives Address Chefs Consumption Foods Grains Highly Increasing Mass Meat New Nordic Poultry Processed Processed Food Produced Public Refined Regional Symposium Visionary

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Kate Christensen
American - Novelist
Born: August 22, 1962

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

Cat Cora

We believe in the Three Rs - reducing the consumption of meat and other animal-based foods; refining the diet by eating products only from methods of production, transport, and slaughter that minimize pain and distress; and replacing meat and other animal-based foods in the diet with plant-based foods.

Wayne Pacelle

I began researching natural healing, which is how I came to change my diet. Overnight, I gave up refined sugar, gluten, dairy, anything processed or refined, and meat.

Ella Woodward

Meat is produced under HACCP plans. Meat and poultry are required to be produced under standard food safety plans and they have been since the mid-'90s, and there are now fewer problems with meat than there used to be. That's on the USDA's side.

Marion Nestle

As mass production has to be accompanied by mass consumption, mass consumption, in turn, implies a distribution of wealth ... to provide men with buying power. ... Instead of achieving that kind of distribution, a giant suction pump had by 1929-30 drawn into a few hands an increasing portion of currently produced wealth. ... The other fellows could stay in the game only by borrowing. When their credit ran out, the game stopped.

Marriner Stoddard Eccles

Stop eating 'dead' foods: junk, fried, and fast foods, as well as processed carbs. They’re loaded with sugar and other additives. The more live foods we eat (fruits and vegetables), the more alive we feel. The more dead foods we eat...well, you get the idea.

Tony Horton

I'm always trying to find the balance between diet and fitness that will make my brain function at its optimum. What I discovered works for me is no refined sugars, processed foods, wheat, and dairy - that's when I'm functioning at my best.

Hannah Bronfman

Throughout my work, my subjects are being told that they must change their diet in order to make the adjustment into the new world. Our bodies must become lighter, and this means the elimination of heavy foods. During the sessions, my clients are repeatedly warned to stop eating meat (beef and pork especially), mainly because of the additives and chemicals that are being fed into the animals.

Dolores Cannon

The ideal human diet looks like this: Consume plant-based foods in forms as close to their natural state as possible (“whole” foods). Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains. Avoid heavily processed foods and animal products. Stay away from added salt, oil, and sugar. Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein.

T. Colin Campbell

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

Jon Favreau

I think a strict vegetarian diet acts as a good cleansing program for people who come from a diet heavy in animal foods and processed foods. But for some people, when it goes on too long it seems to backfire.

Ann Louise Gittleman

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

Johnny Iuzzini

Chefs don't become chefs just to earn stars - that's not the goal.

Alain Ducasse

The reason that chefs become chefs is that they're not allowed into rooms with windows.

A. A. Gill

Developed and benefited from the unsustainable patterns of production and consumption which have produced our present dilemma. It is clear that current lifestyles and consumption patterns of the affluent middle class-involving high meat intake, consumption of large amounts of frozen and convenience foods, use of fossil fuels, appliances, home and work-place air-conditioning, and suburban housing-are not sustainable. A shift is necessary toward lifestyles less geared to environmentally damaging consumption patterns.

Maurice Strong

A Quote by Kate Christensen

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