About

Hi and a warm welcome on Scallionist!

I’m Aimée, 22 yo living in Paris. I love Paris for approximately everything but mostly for its endless and incredible food options! I have always been passionate about food and culinary arts which drove me to study Hospitality Management in Switzerland for over 3 years. Throughout these years, I evolved in a multicultural environment and got the chance to live in Barcelona and London. I would say I practically live in my kitchen! I love to cook, do so on a daily basis and enjoy creating and sharing new recipes with everyone. The quality of what I eat has always interested me both considering its environmental impact and nutritional value. With growing interests for sustainability related topic, I have started my master degree in International Management and Sustainability at Sciences Po Paris in September 2019. 

I have a strong feeling that our eating habits and food systems are requiring huge changes in which everyone as a consumer plays a crucial role. Creating Scallionist was an amazing opportunity for me to share about my vision of a more balanced, sustainable and ethical diet. I hate categories, rather believing in a non-restricted but reasoned eating lifestyle, making me closest to a flexitarian. In summary, I mostly eat plant-based, but the most important to me is the quality and sourcing of what I consume. I basically prefer to eat a portion of local and well-produced beef than an avocado from the other end of the world! 

A flexitarian diet basically consists in a high intake of plant-based proteins which will present a perfect substitute to animal ones. Fruits and vegetables are integrated in all meals, processed food is almost entirely excluded, sugar consumption is reduced and quality prevails.

More than preventing from specific diseases (diabetes, cholesterol…), a flexitarianism diet provides all nutrients required for a well balanced diet. However, this is only a facet of it. Being flexitarian usually integrates a desire for improved sustainability. Preserving the planet’s ressources is one of today’s main stakes which prevails in my everyday life. The occidentals tend to over-consume animal proteins which leads to extensive farming and reduces fishery ressources to answer the continually growing demand. However, what usually is not said is that the quality is inevitably altered.

Finally, flexitarians usually tend to respect the seasonality of the products they use. Global warming, transportation and chemicals are disturbing the natural process on our planet providing us with raspberries on the Parisian markets from February to November when it should only last for the summer season. Why? Because they either come from a foreign country or are artificially yielded. So when you select your groceries think Seasonal, Local and Quality ! What tends to be good for the planet, tends to be good for you.

I will try all along my posts to provide some accurate elements to help you find your way into this responsible and non-frustrating lifestyle!

I hope this blog can participate in making our food & beverage world more conscious, respectful and reasoned to preserve our resources and our planet on the long-term. If you enjoy my content or vision and have any inquiries or just want to chat, you can contact me clicking here

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