
Το 2008 προβλέπεται να είναι μια τρελή τρελή χρονιά με πολλά φαιδρά και κωμικοτραγικά σχετικά με το περιβάλλον και τα τρόφιμα.
Μακάρι, ο γράφων να διαψευστεί αλλά... η ιστορία που ακολουθεί είναι μόνο μια μικρή ένδειξη πού πάει αυτός ο πλανήτης...
Ψάρια που αλλιεύονται στη Σκωτία ταξιδεύουν μέχρι την Ταϊλάνδη να καθαριστούν με το χέρι και μετά επιστρέφουν στο Ηνωμένο Βασίλειο για να επικαλυφθούν με φρυγανιά και να καταλήξουν στα super market της Μεγάλης (?) Βρετανίας...
Οι υπεύθυνοι της εταιρείας Young’s θέλοντας να δικαιολογήσουν αυτή την τρελή ιστορία, άλλο ένα επεισόδιο της σειράς «food mile madness», μιλάνε για εκπομπές CO2 [ότι το περιβάλλον δεν επιβαρύνεται με επιπλέον εκπομπές CO2 χωρίς όμως να λένε λέξη για την ποιοτική υποβάθμιση του ψαριού από το μακρινό ταξίδι και την κατάψυξή του πριν την επεξεργασία του].
Από την επιστημονική οπτική γωνία του γράφοντα γίνεται ένα μεγάλο λάθος από άποψη ασφαλείας...Το ψάρι καταψύχεται και παγωμένο ταξιδεύει μέχρι την Ταϊλάνδη όπου επεξεργάζεται. Για να γίνει όμως αυτή η επεξεργασία, το ψάρι πρέπει να αποψυχθεί. Μετά την επεξεργασία του...ξανα-καταψύχεται... Αυτή η επανακατάψυξή του είναι και το λάθος που γίνεται από άποψη διατροφικής ασφάλειας...
Μετά από όλα αυτά, εσείς θα αγοράσετε ξανά ψάρι μάρκας Young’s?
Με το καλό να μας μπει το δίσεκτο 2008...
Είθε οι 366 μέρες του να μας χαρίσουν Υγεία, Ασφαλή Τρόφιμα και λίγο πιο καθαρό Περιβάλλον
Ακολουθεί η παραπάνω ιστορία όπως είναι στο bbc...
http://news.bbc.co.uk/player/nol/newsid_6150000/newsid_6151600/6151684.stm?bw=nb&mp=wm&news=1&nol_storyid=6151684&bbcws=1
Green light for long-haul scampi?
By Jeremy Cooke
BBC News rural affairs correspondent
It sounds mad: shipping UK-caught langoustine thousands of miles to be processed, then back again to be turned into breaded scampi and put on sale.
That's what leading seafood producer Young's started doing last year, triggering a storm of protest from environmental campaigners.
They called the huge journey another example of food mile madness.
But now the company says research shows it is no worse for the environment than the old way, processing in Scotland.
Giant freezers
The journey for the scampi that ends up on dinner plates and in pub baskets across the country starts in traditional style - the catch being landed by inshore fishing boats in ports like Stornoway.
From there it is taken by lorry to the Scottish border town of Annan, which is where things start to change.
In the past the scampi was shelled by machine in Scotland. Now it is taken first to container ports like Grangemouth and loaded into containers, which are in effect giant freezers.
They are shipped to Rotterdam before being loaded onto a huge container ship alongside around 7,000 other containers for the long haul to Bangkok.
The key part of the process takes place in Thailand, as the langoustine are peeled by hand - the way consumer research says we like our scampi.
The long journey home from Bangkok takes the frozen, peeled langoustine through Rotterdam again before a short hop across the North Sea to Grimsby, where the scampi is breaded - and then delivered to our supermarkets and our plates.
The whole round-trip is about 17,000 miles (27,353km).
So how can this make sense?
This doesn't make any sort of sense at all
Willie Mackenzie, Greenpeace
The company submitted research to the independent Carbon Trust. The conclusion was that shipping scampi to and from Thailand is no more environmentally damaging than peeling it by machine in this country.
Mike Parker, deputy CEO of Young's, says the science is on their side.
"What they found was that there was no difference between the two, and the reason for that is simply that by moving from machine processing here in the UK to hand processing in Thailand saves a lot of energy, and obviously a lot of the CO2 emissions associated with that.
"But at the same time the C02 emissions associated with shipping to Thailand and back are actually very, very low."
He insists Young's are very serious about the environmental impact of their operations, and points out, for example, that enormous effort is devoted to fish stock sustainability, aimed at ensuring natural supplies are there for the long term.
The 'Fish For Life' approach at the heart of their operations includes commitments to traceability, not sourcing illegally fished stock, and clear labelling.
After being peeled in Bangkok, the scampi is breaded in Grimsby
Set against that, asked if he can see why people may think the Thailand move was still "crazy", he says: "I can understand that perception but that perception is wrong."
But still some environmentalists say it's a classic example of food madness.
"This doesn't make any sort of sense at all," says Willie Mackenzie of Greenpeace.
"Sending shrimp half way round the world to send it back again is just nonsense.
"They cover this up and distract it by saying it's carbon neutral, but in truth this is about minimising costs and maximising profits."
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Αν παρ'όλα αυτά θέλετε scampi από την εταιρεία Young's, ιδού μερικές πληροφορίες από την εταιρεία...
http://www.youngsseafood.co.uk/web/talk_to_us.asp
Here are some of our frequently asked questions. To view our full list, click here...
Is there such a fish as a scampi?
Scampi is a crustacean - it's Latin name is Nephrops norvegicus (commonly known as Dublin Bay Prawns, Norwegian Lobster or Langoustine). Breaded scampi is produced by peeling the scampi tail, and coating in breadcrumbs.
Why should I include fish in my diet?
As well as tasting delicious, fish is good for you. The C.O.M.A. Report (Committee on Medical Aspects of Food Policy, 1994) advises that fish should be eaten as part of a healthier lifestyle.As part of a balanced diet it recommends that: 'Two portions of fish should be eaten weekly, of which one should be oil-rich fish.'
και το καλύτερο!!!
How can I find out which retailers stock your products?
Most retailers stock some of the Young's range of products. Unfortunately, we are unable to provide specific details of which shops have current stock of our products, as we deliver direct into wholesalers or the retailers own distribution centres.


























