What’s wrong with what we eat
– Mark Bittman

From TED.com

In this fier

y and funny talk, New York Times food writer Mark Bittman weighs in on what’s wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it’s putting the entire planet at risk.

Mark Bittman is a bestselling cookbook author, journalist and television personality. His friendly, informal approach to home cooking has shown millions that fancy execution is no substitute for flavor and soul.

Why you should listen

Although Mark Bittman never formally trained as a chef, his pursuits as a curious and tenacious foodie have made him a casual culinary master. His weekly New York Timesfood column, The Minimalist, meshes accessible and inexpensive ingredients with “anyone-can” cooking techniques to produce exceedingly delicious dishes. Bittman’s funny, friendly attitude and trademark informal approach to food-craft extend to his blockbuster TV programs (which retain delays and mishaps that other producers would edit out), his blog, Bitten, and ambitious cookbooks, like How to Cook Everything and The Best Recipes in the World.

After a decade as the “Minimalist,” Bittman has emerge

d a respected spokesperson on all things edible: He’s concerned about the ecological and health impacts of our modern diet, which he characterizes as overwhelmingly meat-centered and hooked on fast food. His criticism has the world listening: His revolutionary How to Cook Everything Vegetarian (sequel to How to Cook Everything), is a bestseller, and his memorable talk at the 2007 EG Conference (available now on TED.com) delivered a stinging condemnation of the way we eat now. A subsequent New York Times article pursued the same argument.

Bittman’s newest book, Food Matters, explores the link between our eating habits and the environment, offering an accessible plan for a planet-friendly diet.

Now watch his video :

TITLE: Mark Bittman: What’s wrong with what we eat
EG 2007 · 20:08 minutes · Filmed Dec 2007

See more at  TED.com