4 ms·
I agree with you and I’ve been repeating this point to my close circle, though this article did (for the first time) make me sort of excited to see what will st
by chrisandchips 6y ago
I agree with you and I’ve been repeating this point to my close circle, though this article did (for the first time) make me sort of excited to see what will stick, if anything.
Take the searches for yeast and recipe, for example. I don’t think its totally farfetched to imagine that a sizeable handful of people have wondered, maybe for the first time, how to bake things like bread and cookies or how to make meatballs. It would be really cool if we actually saw these things’ growth in popularity persist in some tangible form into the future. These things have definitely existed for a long time, but I feel like we North Americans have been trending towards fast food and delivered meals for a few decades now.
- DoingIsLearning 6y agoI agree with the general feeling of promoting home cooked food and having/learning the skill set for it. However, specifically on the bread making aspect, we should probably do some back of the napkin estimations before supporting this more long term. One good thing about a bakery is that it uses huge ovens, in which multiples trays of bread are baked, at the same time, with minimal dead space. Contrast that with the scenario where we all decide to start baking our own bread, in a normal oven, raising it to very high temperatures, for a long period, to bake a single loaf every 1 or 2 days. This sort of makes me worry what would be the carbon impact of that consumer change?
- cardiffspaceman 6y agoThe future of home electric power is renewable power such as rooftop photovoltaic, so maybe the change's carbon impact tracks the trend of the rest of home carbon impact? Efficiency at a community level should be considered, but it should be considered while looking at all the trends.