TORONTO -
Some chefs are moving away from using avocados in their restaurants due to concerns over the fruits' large carbon footprint, unsustainable harvesting methods, and role in organized crime.
Sylvain Charlebois, senior director of the Agri-Food Analytics Lab at Dalhousie University in Halifax, told CTV's Your Morning on Tuesday that avocado production is linked to a loss of biodiversity, water shortages and deforestation.
"There's some sustainable baggage there linked to the product itself, which is why some leaders in the culinary world are showing some discontent about the popularity of avocados and they're trying to figure out other ways to please their customers using other kinds of products," Charlebois said.
Charlebois explained that avocados are grown as a monoculture, meaning the same crop of avocado trees grow on the same land year after year. He said high agrochemical inputs on these farms degrades soil fertility, negatively impacting the environment and biodiversity.
According to the Water Footprint Network, a single avocado requires nearly 230 litres of water to grow, compared to an orange that needs about 50 litres, or a tomato that requires 13 litres.
In addition, experts say the international trade of avocadoes translates to a large carbon footprint.
Carbon Footprint Ltd estimates that two small avocados in a pack has a CO2 footprint of 846.36 grams, which is almost double the amount from a kilogram of bananas.
The primary producers of avocados globally remain in Central and South America. Because of this, the fruit has to travel long distances to reach consumers and is picked before it’s ripe and shipped in temperature-controlled storage, which is energy intensive.
The lucrative nature of avocados has also attracted drug cartels, and gangs have been known to demand protection money, buy farms outright and even threaten USDA inspectors.
"More and more consumers are actually seeing the planet on their dinner plates," Charlebois said, adding that unsustainable foods like avocados are becoming more unpopular with restaurant goers.
Despite the environmental concerns, avocado are still part of Canada's Food Guide, which Charlebois says is surprising.
"There's an environmental undertone in the food guide that I thought would be consistent across the board," he said.
Charlebois said there are alternatives to avocados, including peas, fava beans, artichokes or pumpkin seeds that can be used in dishes and are more sustainable.
Mexican-born Toronto chef Aldo Camarena, who runs two restaurants in the city, announced in April that he would no longer be offering guacamole, instead serving up an alternative made with courgette and pumpkin seed paste.
Other restaurants across the world are also shying away from avocados.
Thomasina Miers, co-founder of the Mexican restaurant chain Wahaca in the U.K., offers a bean-based alternative he calls "Wahacamole," while London chef Santiago Lastra added a guacamole-style dip, made from pistachios and fermented gooseberries, to the menu at Kol last year.
Irish restaurateur JP McMahon removed avocados from all his restaurants in 2018, calling them the "blood diamonds of Mexico."
While avocado substitutes are comparable in taste, Charlebois says replicating the texture of the fruit can be challenging, but noted that chefs are getting better at it.
"Avocados are popular for a reason -- they taste good, and they're linked to major events like the Super Bowl, the Grey Cup, and so it's hard to replace, but if you get creative you can replace them," Charlebois said.
FAQs
Enjoy your guac while you still can: Why some chefs are smashing the avocado trend. Some chefs are moving away from using avocados in their restaurants due to concerns over the fruits' large carbon footprint, unsustainable harvesting methods, and role in organized crime.
Why are chefs ditching avocados? ›
Problems include deforestation, loss of biodiversity, and water shortage in growing communities. Avocado farming is increasingly linked to deforestation, biodiversity loss, and water shortages.
Is guacamole the same as smashed avocado? ›
Is there a difference between smashed avocado and guacamole? Whilst both smashed avocado and guacamole are made from avocado, guacamole is a Mexican dip that can be chunky or smooth, and is flavoured with lime, coriander (cilantro) and onion, and often accompanied with a tasty cheese.
Why is avocado a trend? ›
Consumers are certainly clued in to avocados' nutritional value and health attributes, and those benefits connect with today's biggest global food trends, playing a major role in sustainable product development.
What's going on with avocados? ›
As you may have noticed, avocado prices have been climbing rapidly in recent weeks. This is primarily due to growers in Mexico slowing down their harvest, resulting in fewer fruit crossings and an increase in demand. The situation is expected to intensify in the week of June 25, 2023, as triggers come into play.
Why are people boycotting avocados? ›
Avocados are a water-intensive crop, and meeting irrigation demand depletes water sources for local communities and leaves remaining native forests vulnerable to fire and disease, the groups said in the letter.
Why are avocados not allowed in the US? ›
For decades until the 1994 North American Free Trade Agreement, avocados from Mexico were banned from entering the United States out of concern that weevils, scabs and other pests could infect U.S. suppliers, as The Washington Post reported in 2022. USDA inspectors now ensure that fruits are pest-free before import.
Is eating guacamole as healthy as eating avocado? ›
With all the vitamins, fiber, and healthy fat in avocados, it's hard to imagine guacamole being bad for you. But you should keep in mind what you're eating with the guacamole. Because guacamole is usually served as a dip, it can keep you reaching for more and more chips.
How healthy is smashed avocado? ›
Avocado is an excellent source of B vitamins, folate, vitamin K, and vitamin E. It's also a good source of magnesium, potassium, and vitamin C ( 1 ).
Do Mexicans eat guacamole? ›
Guacamole (Spanish: [ɡwakaˈmole]; informally shortened to guac in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient.
Enjoy your guac while you still can: Why some chefs are smashing the avocado trend. Some chefs are moving away from using avocados in their restaurants due to concerns over the fruits' large carbon footprint, unsustainable harvesting methods, and role in organized crime.
What started the avocado craze? ›
By the 1980s, avocados began to spread across the U.S. thanks to health-food trends and the fruit's association with being healthy. According to Statista reports, annual avocado consumption rose to 436.6 million pounds by 1985.
Is avocado overhyped? ›
It's not, particularly as a source of essential fat soluble vitamins, A, D, E and K. Of these avocados are rich in vitamins E and K, as well as B vitamins. They are also high in potassium and dietary fibre.
Is there a downside to eating avocados? ›
Overeating avocados can cause adverse effects: Weight gain. Despite being an unsaturated fat, eating too many avocados can lead to weight gain due to the fat content. This can result in nutritional deficiencies because fat is digested more slowly and leaves you feeling fuller longer than other nutrients.
Why can't I eat avocado anymore? ›
You might suddenly be allergic to avocado due to changes in your immune system or increased exposure to the allergen. Allergies can develop at any age, even if you've eaten avocados before without problems. Sometimes, cross-reactivity with other allergies, like latex, can also trigger a new reaction to avocados.
Why are avocados being dumped? ›
Farmers have been forced to dump thousands of avocados in far north Queensland because of an oversupply of the fruit and increased transportation and packaging costs. Jan De Lai, a resident of Atherton in far north Queensland, posted the photos of the discarded avocados to Facebook after finding them at the tip.
Why is there a conflict for avocados? ›
Native to Mexico, avocados have traditionally been grown sustainably in the region, where they are a reliable food source; however, global demand for the fruit, particularly from the United States, has altered the rate at which the plant is farmed, resulting in ecological destruction, violence and civil unrest.
What is the controversy with avocado farming? ›
A report by Climate Rights International further outlines the devastating toll of the U.S.-Mexico avocado trade: government officials in Michoacán and Jalisco identify avocado production as “a central cause of deforestation and environmental destruction in their states,” including water theft.
