Since a few weeks l’avocado toast has been talked about a lot in France since some brands have decided to remove it from their cards. Healthy food but ecological disaster, we take stock with you on the avocado-gate!
Avocado-toast: the star of coffee shops and Instagram
The lawyer has been raised to the skies for several years. And for good reason: it contains good fat, it is balanced, tasty and has a comforting side that has propelled it as a favorite food of the healthy diet. It is above all ultra photogenic, which has exploded the number of avocado recipes on the web, to the point of making it a fundamental trend for 5 years. Never underestimate the photogenic power of a food in the age of social networks!
Coffee shops and other brands have rushed into the breach by offering it in all kinds of ways: pokebowl, tartare, guacamole, desserts (if yes) etc.
But at the heart of this craze there is above all l’avocado toast : toast, a crushed avocado (or not), a chouia of chilli, some garnishes to make it pretty and that’s it. This healthy toast has become THE recipe that everyone offers.
Why are some restaurants removing avocado toast from their menu despite its success?
Marlette, a coffee shop that we love a lot, announced on Instagram a few days ago the withdrawal of her avocado toast card. This is not the first restaurant to make this decision.
This withdrawal of restaurateurs is easy to understand. Today, it is difficult to advocate a healthy diet that respects the environment by highlighting a food criticized like avocado. Internet users are the first to point the finger at the signs that serve as lawyers.
Why is the lawyer so maligned?
Despite all the benefits of the lawyer, its overconsumption has made it one of the pet peeves of eco-responsible food.
And for good reason: the demand for avocados has skyrocketed in recent years in the United States and Europe, generating ecological and economic problems.
In Mexico, for example, the world’s largest producer of avocados, new avocado crops generate problems of deforestation but also of water resources. Growing avocado is extremely water-intensive, which means letting other crops become dehydrated, just like the animals that live there. We thus speak of ecological disaster.
At the same time, the price of “local” avocado has soared in countries where it is part of the basic diet, to the dismay of the inhabitants. It’s the same phenomenon that happened with quinoa a few years ago.
What should we think ?
It’s crazy how trends can lead to situations that get out of hand. What if we come back to reasonable things?
We love avocado, but like all good things you have to be reasonable.
Eating less avocado and in season can limit its impact on the economy and ecology while having fun. We can also get our supplies from closer or more responsible production.
If you are not ready to give up the avocado, favor short circuits and European productions (Spain, Corsica or Sicily). Be vigilant by buying avocados only when they are in season in producing countries, from November to April in Europe!