A five-dollar meal is not much of a challenge

August 18, 2011

Those who follow my blog know about my last fancy Christmas dinner, which came down to five dollar per person, including aperitifs and wine. My everyday meals usually cost me less than three dollars, and they are balanced. They include a soup or a salad, a main course and a dessert. I suppose my being French gives me an advantage, as composing such meals is for me the most natural thing in the world. It simply is the way it is, at least in my world. All it takes is to have some time to cook, which usually takes about half an hour of my time.

Half an hour is nothing, especially when you compare it with the amount of time that people waste by checking their cell phones and emails for new messages just to find out that “you have no new message”.

It is time that people rediscover the simple things that make life interesting. Cooking dinner is not only a lot of fun, but it is actually very easy, too. Eating with all family members at the same table at the same time, while having turned off the TV, the computer and the cell phones is a special time. It creates a bond between family members, it is a moment of sharing, and it contributes positively to the development of children. Taking the time to enjoy the meal without to rush anywhere is amazingly relaxing.

The key for saving money on food and at the same time eating better is to do it yourself. Convenience has a price, and so does having someone else preparing your meals, even if they are paid minimum wage. The savings are huge, both in money and in health. My rule of thumb, in North America, is that making dinner it costs a tenth of what the local pub or restaurant would charge for it.

The five-dollar challenge is not much of a challenge, really. All it takes is to shop smart. Just check the pictures of dishes that I have taken in my own kitchen! All for less than $2.50 per person.

Click here for the slide show of dishes and breads!

All photos taken by Christophe Pelletier (click on the thumbnails to enlarge the pictures, they will open in a different tab)

Copyright 2011 – The Happy Future Group Consulting Ltd.


The dining of the future

September 6, 2009

With the current development of software and technology on the one hand, and all the concerns that consumer express about food, health and environment, on the other hand, I believe that it is only a matter of time before we all can have the information and tools we need to make our own eating (and nutritional) choices.

Can I eat this?

May I eat this?

Today, we have nutritional information on all food items labels, but few of us use it much. This could soon change.
As many among us have computers at home, we can expect software to come on the market, and maybe even already installed with the computer at purchase, that will allow us to determine and set up our own diets.
Already numerous websites have interactive programs telling you, depending on your weight and life style, how many calories you should eat per day and other websites help you calculate the nutritional value of your meal if you enter the quantities of your menu’s components.

In animal nutrition, optimization programs to compose the feed ration by entering the nutritional value of the different possible ingredients and set limits to the level of inclusion of some ingredients based on nutritional and technical parameters have been in use for many years. Last, but not least, these programs also include the price of the different ingredients, so that the best-balanced “meal” that meets the nutritional needs can be composed at the lowest cost possible.

Therefore, it is just a matter of time before we all can have at home a system that will take into account, or weight, our age, our level of physical activity, our health risks and calculate for us what our meals could be made of and how much we should eat, depending on which menu combination we would like to have for that particular meal or day. The nutritional information could be either from a database or directly transferable from the nutritional value label present on the food packaging we bought.

Following the same idea, I expect most restaurants to present their menus with thorough nutritional information on the side, in a similar way as food labels show, with indication of health benefits or restrictions. There also would be the possibility for a customer to enter their personal information to have the meal tailor-made for them, with probably the relevant price adjustment when needed. All of the above includes of course the drinks as well, as they definitely can contribute to the overall nutritional value of the meal.

Any action encouraging healthier eating will be supported by the government and by health insurances, which should help accelerate the introduction of such programs.

As environment and sustainability are among the main concerns of consumers today, I expect food items in the retail and the dishes on restaurant menus to include environmental information, similar to the ones mentioned and appearing on the label shown in my article “Environmental performance on food labels“. Today, a number of restaurants have already joined programs setup by MSC (Marine Stewardship Council) to indicate they serve only sustainable seafood. Seafood is probably just the first item that will be followed with similar information and programs for other food sources.

We have entered the era of information, and we will eat accordingly.

Copyright 2009 The Happy Future Group Consulting Ltd.