Running head: REPORT 1

My regular food.

Author’s Name

Institution

Date
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My regular food.

The food that I regularly like to eat is Chinese food. I love this meal for two reasons.

First, I love noodles because of their softness and delicious soup. The best part is that a soy

sauce (Lee Kum Kee Premium Dark Soy Sauce) and some Moyer Angus beef can be added to

add a flavor and to make the meal tastier. Secondly, I like how oily the Hula chow fun is when

cooked. I find it fun eating the beef chow fun because it is easy to stack up and stab it with the

chopsticks (Ma, 2015).

To cook a plate of Chinese food does not need one to travel to Chinatown to source the

ingredients. Essential required ingredients can be found within one’s locality. However, it all

depends on a person’s cooking habits. Some of these Chinese chow fun ingredients come from

different places.

The chow fun originated from Shahe, a sub-district of Guangzhou. It is made out of rice

flour. However, one can quickly get them locally because the dish has been accepted globally.

The Hula chow fun can be found in our localities and online sites too.

https://www.instacart.com/products/17769910-hula-brand-saimin-noodle-7-oz

The Moyer Angus beef is a United States of America brand as per the package. I prefer

this brand because of the tenderness and flavor of the beef. The company mainly gets its beef

from the small family farmers in the Northeast. The small family farmers normally keep an

average of 30 heads cattle every year 130-acre farms.

https://moyerbeef.com/moyer-angus-beef/

The Lee Kum Kee Premium Dark Soy Sauce is a number 1 sauce brand in Hong Kong.

One can easily tell by reading what is written on the bottle.It is a brand that is widely used by
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chefs all over the world. Even though the company is based in Hong Kong, You can easily get

the soy sauce from amazon and other similar sites.

https://www.amazon.com/Lee-Kum-Kee-Premium-Sauce/dp/B0001EJ4CU

Cooking a meal from a different culture or heritage is not easy. I mean, from a young

age, we are taught to prepare and cook foods from our culture. Learning to cook other cultural

foods comes from loving a meal once you have a taste of it. Cooking dishes from other cultures

has been o for centuries. However, it takes a lot to finally have that delicious meal on the table

for you to enjoy. It takes a lot of effort and passion for learning how to correctly make a cultural

meal.

In my case, anyone might think that it is an easy process because it is just noodles. Well,

acquiring beef and other basic ingredients was not so hard because I had acquired easily from a

supermarket. What was challenging to acquire was the soy sauce and Chinese chow fun. Even

after visiting several supermarkets, I could not get the sauce that I desired, but I lucky enough to

get the Chinese chaw fun. I had to order the Lee Kum Kee Premium Dark Soy Sauce from

Amazon. I had to wait until the order is delivered to have all the ingredients I needed in place.

Since I did not have amazon prime membership, I could not get one-day delivery, so it took a

while before I could get the soy sauce. This is an economic feature in terms of flexibility. You

find that the economic systems change from time because they are man-made. This means that

they are subject to alterations anytime, therefore, affecting consumers in one way or the other.

Whenever these institutions change in any way, they are labeled under capitalism, and they may

constitute a mixed economy or socialism. For instance, in this case, behind the packages that

consumers receive every day, Amazon can make some changes to position itself at a top position

as far as the U.S economy is concerned.

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Ou current food production systems are unstainable. They are threatening environmental

and human health sustainability. People have become more focused on the many making aspects

and forgotten that health is wealth (Porter, Xie, Challinor, Cochrane, Howden, Iqbal &

Mastrandrea 2017). Today, unsustainable and unhealthy foods are produced globally, and this is

contributing to about 90% of the health issues that we are facing. Presently when the dietary

trends are projected with the population growth by 2050, risks to the planet, and people will

worsen. These food production systems have led to gas emissions, loss of biodiversity,

phosphorous, and Nitrogen pollution have reduced the earth's ecosystem's stability. The reliance

on homogenous diets has been a significant contributor to global, malnutrition as well as

environmental degradation.

There are several things that we can differently to change the current situation. To

achieve this, innovative and integrated strategies are needed to plan an equitable, sustainable as

well as health food production systems (van der Goot, Pelgrom, Berghout, Geerts, Jankowiak,

Hardt & Boom, 2016). We can change our diets and ways of farming. People should embrace a

plant-rich diet and eat less meat. Moving away from monoculture is another unique way to go.

When farming, fertilizer should be used in a much-targeted way. We can encourage the

preservation of wild crop species by tapping into essential knowledge of animal and plant

species.
 My regular food.

References

Ma, G. (2015). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods,

2(4), 195-199.

Porter, J. R., Xie, L., Challinor, A. J., Cochrane, K., Howden, S. M., Iqbal, M. M., ... &

Mastrandrea, M. D. (2017). Food security and food production systems. Westbrook, N.

(2004).

van der Goot, A. J., Pelgrom, P. J., Berghout, J. A., Geerts, M. E., Jankowiak, L., Hardt, N. A., ...

& Boom, R. M. (2016). Concepts for further sustainable production of foods. Journal of

Food Engineering, 168, 42-51.