Copyright nytimes
Mr. Jennings built his career arguing that true sustainability is anchored in the traditional culinary techniques that have been used for generations by Indigenous people in his home region. “We eat whatever the forests give us, whatever the rivers give us,” said Mr. Jennings, who is a U.N. gastronomy ambassador. “Some days, we eat fish. Other days, we eat nuts and açai,” he added. “This is also sustainable.” Environmental advocates say that a key way to halt the destruction of the Amazon is by encouraging sustainable use of its riches. This includes the collection of Brazil nuts and controlled fishing of native fish species, which thrive in Amazon rivers. The pirarucu species has proved to be one such success story. A prehistoric fish that can grow up to 440 pounds, it was hurtling toward extinction just a few decades ago, as illegal poachers haphazardly ransacked rivers for the lucrative fish. But over the past few years, many community projects in the Amazon have succeeded in curbing overfishing and creating more sustainable pirarucu supply chains. This sustainably sourced fish is then sold to customers like Mr. Jennings, who transforms it into refined dishes sold in his three restaurants in Brazil.
