Local initiatives that encourage change

If we choose to see the glass half full, as Latin semantics recommends, and therefore, see in the crisis the opportunity to make choices, we can say that the health crisis, with its lockdowns and restrictions, has forced us to review our habits. These changes are supported by local initiatives. With a little hindsight, the question of the chicken and the egg arises. Were these initiatives brought to light because of (or thanks to?) the crisis, or did the crisis make them emerge? We leave this reflection there because whatever the timeline, the result is what matters. Our consumption habits are changing: Cerise Peyi, Les Saveurs de Waël, La Ptite Ferme Eco, Tanou Bio, Petit Cocotier, Kay Gabie et Gabou, and many other companies are participating in this revolution by promoting healthy plates, both economical and ecological consumption.

Consuming the essentials

When restaurants are closed and the state decides what is essential, it is impossible not to rethink our way of life, starting with what we put on our plates. When even the air becomes our enemy, it’s time to bring back the well-known maxim “a healthy mind in a healthy body.” A principle that inspires more and more Martinicans who have discovered or rediscovered the joys of gardening, thanks in particular to the concept of fresh and local basket delivery. Even better, those who have discovered with Les Saveurs de Waël that eco-consumption was on the rise. With their idea of a zero-waste store, everyone brings what they need to do their shopping. Empty jars and other homemade baskets allow for shopping while preserving nature. For Petit Cocotier and Tanou Bio, change comes from making nature and the best of the farm accessible to everyone. Both contribute to cleaning up our plates while emphasizing local flavors. An increasing number of orders that matches the strong increase in connections to the accounts and websites of culinary bloggers.

Batch cooking et DIY en cuisine

Gagner entre 5K et 20K en deux ans est la preuve selon certains créateurs de contenus martiniquais et guadeloupéens que le DIY, comprenez « faites-le vous même », a pris toute sa place en cuisine. Christophines, ignames, dachines et autres légumes peyi en Martinique et racines en Guadeloupe ont plus que jamais le vent en poupe. Associé à cette tendance, le phénomène du batch cooking qui consiste à préparer en une seule fois plusieurs menus de la semaine, vient renforcer les nouvelles habitudes de consommation. Il s’agit de limiter les produits industriels, de moins gaspiller et de mieux connaître ce que l’on mange. En Martinique, les storys Instagram d’Anne-Emmanuelle Zaméo par exemple, montrent comment bien s’organiser pour préparer les plats de la semaine. Et que l’on soit adepte du véganisme comme elle, ou juste intéressé par des préparations savoureuses et bonnes pour la santé, nos assiettes deviennent le point de départ de nombreux changements.

The change starts with children

In Ducos, La Ptite Ferme Eco team, a socio-agro-pedagogical farm, has created a concept that makes children the first ambassadors of a better way of living. For several years, the “Centre en Nature” has transformed the farm into a nature-based leisure center. Children interact with the animals, feed them, discover and learn to plant our local fruits and vegetables. According to Christelle Louisy-Daniel, the president of the association, children are very receptive to this “green” and natural education. And it is important that the garden and the farm are part of their daily lives.

Consuming differently: News to follow:

New consumption patterns are at the heart of the news, including in Martinique.

As an example, the initiative of Espace Sud, which once again this year proposes to follow the Family Challenge. It is about learning to consume locally, preserving one’s health and environment. This program, which accompanies 20 Martinican families, is relayed on Espace Sud’s social networks through accessible tutorial videos for all. On the program: cooking workshops, naturopathy, cosmetics and household products, local pharmacopoeia, visits to gardens and agricultural farms, realization of Bo Kay gardens, etc.

Another news to follow is the Composting Week from March 26th to April 10th. Indeed, consuming better also means better waste management. Several events will take place throughout Martinique. To be followed.

And you, are you ready for change?