When asked about the perk of becoming flexitarian, a CEO friend quipped: “I get to be sanctimonious!”
When asked about the perk of becoming flexitarian, a CEO friend quipped: “I get to be sanctimonious!” Sure, he had changed his meat-eating ways since he joined his peers in watching The Game Changers on Netflix and learned how a whole plant-based diet can enhance physical performance. The bonus is that contributing to the sustainability of the planet by avoiding resource-sucking cattle meat also earns one much social credit.
You can see where this is heading. With climate change and environmental sustainability becoming national priorities for many countries, diners will increasingly desire, if not feel the pressure, to consume responsibly. Dining green – or on meat alternatives – will become fashionable. Already, Impossible Foods is worth more than US$4 billion and Beyond Meat close to US$8 billion. For years, vegetarians have been highlighting the cruel practices of meat-producing industries, only to have their cries fall on mainly deaf ears. It takes a planet on the brink of a meltdown to effect a significant change in eating behaviour.
In Singapore, The Prive Group’s Yuan Oeij has been championing plant-based cuisine, in both his business and personal life. In fact, his Tiong Bahru outlet is one of our picks for green dining in this issue. There are meat options as well. Because, as most converts like flexitarians know, better go realistic than go cold turkey.
JENNIFER CHEN
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HAIR EILEEN KOH, HAIR PHILOSOPHY, USING KEVIN MURPHY MAKEUP
RINA SIM, USING CLE DE PEAU BEAUTE CLOTHES TRENCHCOAT WITH BELT, FROM BOTTEGA VENETA
