This week, the Urban Expeditions series turns its focus to food sourcing. National Geographic interviewed Jesse Griffiths, Austin-based Executive Chef and Owner of DAI DUE, about his views on meat, sustainability, food waste and some of the challenges with his methods and philosophy .
As a chef, Griffiths focuses on Texas for ingredients and cuisine however,
he believes that "local" isn't necessarily equated with sustainable. Griffiths is the
The James Beard Award-finalist author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.
The Urban Expeditions initiative explores sustainability in global cities.
om architecture to engineering and urban agriculture, the project will shine the light on key sustainability issues and introduce us to change agents from a variety of disciplines doing great work around the globe.
As economic engines, cities naturally are fueling this growth: Today more than half the world’s population lives in an urban area. By 2050 that figure is expected to rise to 66 percent. Megacities—those with more than 10 million inhabitants—are also surging. There are 29 such cities; by 2030 there will be 41.
The challenge: Cities must transform and re-engineer the urban landscape to accommodate more people while conserving finite natural resources. And yet as repositories of human ingenuity, cities offer innovative case studies. Urban Expeditions explores those smart and sustainable solutions—with a special emphasis on transportation, food, and building.
Urban Expeditions is an initiative made possible by a grant from United Technologies Corporation to the National Geographic Society.