Half of the land is desert. How can Israel create a vegetable and fruit garden and make vegetable food a national dish?   Israel is the vegetarian capital of the world and the best tourist destination for vegetarians. Tel Aviv, Israel's second largest city, has an urban area of ​​only 52 square kilometers and a population of 460,000, but has more than 400 vegetarian-friendly restaurants. According to statistical surveys, 5% of people in Israel are vegans; 4% are vegetarians; and 8% are flexitarians. In addition to plant-based culture, Israel is also a model of organic agriculture. Use agricultural technology to fight against environmental adversity, and create a vegetable and fruit field in the desert, which is not only self-sufficient, but even exported to the world. The Sustainable Food and Life Festival invited Israel's representative in Taiwan, Kosby, to share with us Israel's indomitable and sustainable spirit in the face of adversity.   The sustainable spirit of not yielding to the environment, Israel's agricultural technology 60% of Israel's land area is desert, and because the available land is limited, many ingredients must be imported. Representative Ke mentioned that they choose to import grains that need to be grown on a large area, and find ways to produce fresh agricultural products, especially vegetables and fruits, domestically. They farm in various regions, including building greenhouses in the desert. While focusing on environmental friendliness, maximize the production of vegetables. To save water and reduce fertilizers in an unfavorable environment, precision drip irrigation is widely used in Israeli agriculture. In order to cope with the shortage of water resources, they recycle 85% of the waste water for reuse, and also irrigate drought-tolerant crops such as tomatoes with brackish water. In addition, in the control of pests and diseases, they also reduce the use of pesticides as much as possible. The corresponding strategies are to build protective measures in the net room, use large-scale trapping databases, pest monitoring and so on. Since Israel is a relatively small country, the transportation and distribution distance is not long, and fresh and high-quality agricultural products can be supplied to all parts of the country at any time. Representative Ke mentioned that in the face of the harsh living environment, Israel's government research institutes and private enterprises work together through the full cooperation of all agricultural units. Finally, advanced agricultural technology was pushed to all parts of the country, and the concept of sustainable agriculture in Israel was successfully established. Now that there are local plant-based agricultural products that are friendly to the environment, in order to further promote a sustainable diet, the Israeli Ministry of Health vigorously promotes a Mediterranean diet full of plant-based foods. According to studies, the Mediterranean diet can prevent cardiovascular disease and delay brain aging, which has many health benefits. The Mediterranean diet does not emphasize low fat, but emphasizes eating more good oils, mainly olive oil, vegetables and fruits rich in dietary fiber, whole grains, and beans. The government is also enacting stricter regulations on industrial food, hoping that processed food can use healthier ingredients and formulations. The future of sustainable eating is based on the development of whole plant foods and minimizing the consumption of animal protein. Alternative protein research is booming, with plant-based proteins, lab-grown meats and fermented products all over the market. Representative Ke mentioned that in terms of industry, they have seen a large number of new food technology companies set up in Israel, attracting investment from all over the world. About 400 agricultural and food technology companies are currently registered in Israel. Representative Ke believes that the research and development of alternative proteins is just the beginning, and the food and agricultural technology industry will become the future trend.   Absorbing Diverse Dietary Culture, Israel's Vegetarian Lifestyle Israel's plant-based diet is based on Mediterranean cuisine, based on seasonal, fresh produce such as fruits, vegetables, legumes and olive oil. Representative Ke mentioned that Israel is a multicultural country with people of different races and immigrants from all over the world. Most of the traditional food is mainly plant-based. As people from different cultural backgrounds come to Israel one after another, the food life in Israel is gradually enriched. For example, recent years of immigration from Ethiopia have brought with them many traditional vegetarian and almost vegan dishes that are now generally accepted. A few decades ago, Middle Eastern plant-based diets enriched food diversity, and hummus and other traditional dishes became a cultural phenomenon and part of national identity. Today, Israel's "national" cuisine is vegetable cuisine. In Israel, or any Middle Eastern country, the most common plant-based staple is hummus. There are countless shops serving hummus on the street, each with its own special flavor. Representative Ko said that Israelis often discuss and exchange ideas about where to get the best hummus. In addition, hummus is also produced industrially, and now you can buy hummus in stores or supermarkets across the country. Hummus is an important part of Israeli food culture. Another characteristic of Israeli cuisine is the abundance and variety of fruits and vegetables used. These fruits and vegetables are grown locally and are of high quality and low price. Therefore, domestic consumption of fruits and vegetables is very large, and they often appear in various daily dishes. Representative Ke told us that making hummus is not difficult and there are hundreds of ways to do it in Israel. Basically hummus, mixed with Tahini and some spices. The secret to making a delicious hummus is to master the perfect proportion of all ingredients. Ingredients: 1 cup dried chickpeas; 1 to 2 cloves garlic; 1/3 cup tahini; 1 lemon, juiced; pinch salt; pinch extra virgin olive oil; 1.5 teaspoons baking soda; basil, chopped Method:① Soak the dried chickpeas overnight. Drain the water the next day, put the beans in a small pot with water and bring to a boil, then turn down the heat and simmer for 1.5 to 2 hours. Since the soaked chickpeas will expand, it is about 3 cups of beans at this time, please reserve the boiling water.② Next, pour hot water over the cooked chickpeas, add 1½ teaspoons of baking soda, let it sit for a few minutes, take a handful of chickpeas and rub them under running water to remove the skin, then let the chickpeas cool.③ Drain the chickpeas and grind in a food processor until the chickpeas become a smooth paste. Don't stop the conditioner, add Middle Eastern sesame paste, salt, lemon juice and some boiled soybean water, etc., and continue to make soybean puree for about 4 minutes.④ If the bean paste is too thick, slowly add some water and continue to mix until the chickpeas are perfectly silky and complete. Alternatively, cover the hummus and refrigerate for an hour before tasting.⑤When serving, put the bean paste into a plate, drizzle with olive oil and basil decoration, and serve with pita bread (Pita).      

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