The organic industry is finding a home – and a burgeoning market – in the land of haute cuisine.
Last post I discussed the French “diet,” or lack thereof. I contrasted health-obsessed calorie-counting America with croissant-loving wine-drinking France, and delved into some of the reasons for France’s better health despite the tradition of fat and carbs. Ultimately the piece concluded with a question about France’s dietary future: with the influx of industrial agricultural techniques and food systems, fast food, supermarkets, and processed foods, will France be able to maintain its healthy, fresh bread-loving lifestyle, or will the influx of easily and cheaply obtained packaged foods begin to reflect the American trend towards obesity? Continue reading