Approximately 30 % of the mangrove forests around the world have already been destroyed. And yet these trees – found along shorelines in calm, shallow areas in tropical zones – are vitally important for protecting our planet. By making informed choices when we shop, we can all make our individual contribution and help preserve these trees.
Anyone who has been lucky enough to explore the Amazon region in Brazil or Costa Rica, has perhaps seen mangroves – easily recognizable by their prop roots part in the air and part underground – trees which play an extremely important role in maintaining biodiversity and fighting global warming.
Mangroves – trees and shrubs which grow on tropical shores – are ideally suited to life in a saltwater environment. With their prop roots, they provide an important habitat for countless plants and animals as well as a nursery area for many animal species, including shrimps. Mangroves also protect river banks from flooding and reduce the impact of tsunamis. Furthermore, mangroves also play their part in tackling global warming since they absorb and bind far more CO2, harmful to the climate, than the Amazon forest. And yet, vast areas of these extremely precious biotopes have already been destroyed or deforested as aquaculture has taken them over.
An Alnatura initiative to protect mangroves
A project being run in Costa Rica, in Central America, demonstrates how organic shrimp farming can actually help preserve mangroves. Ristic, one of Alnatura’s suppliers, runs an environmentally-friendly organic shrimp farm on the Pacific Coast. This farm is part of Ristic’s “Pure Shrimp Initiative” through which the company has made a commitment to sustainable fishing and fish farming. Here, fewer than 15 shrimps per square metre live in natural ponds. Among other things, farming these shrimps organically means not using antibiotics, too often found in conventional aquaculture.
By selling these shrimps, Alnatura is supporting Ristic with its project to restore ancient mangrove areas in Costa Rica. For each pack of shrimps sold, Alnatura gives Ristic 15 centimes to fund the restoration of the mangrove forests along the Nicoya peninsula. This means that every year three hectares of forests can be restored – thanks to the sales of Alnatura’s frozen shrimps
It’s by making informed choices like these that we can all help save our planet.
Recipe: Scampi Fettuccine with a cream/tomato/lime and crispy courgette sauce
Ingredients (for 4 servings):
- 400 g Alnatura Origin Fettucine
- 2 packs (225 g) Alnatura Origin Scampi (save the mangroves)
- 3 Fairtrade limes
- 4 medium tomatoes
- 8 cherry tomatoes
- 3 garlic cloves
- 1 small courgette
- 200 g double cream
- Black pepper
- Olive oil
Step 1: preheat your oven to 200°. Halve the courgette lengthways, and then cut each half into 4-5mm thick slices. Spread the slices over a baking sheet, drizzle with olive oil, season with salt and pepper and finally sprinkle over some dried rosemary. Bake for 20 minutes in the oven, checking to make sure they turn a golden brown but remain firm.
Step 2: bring some water to the boil and cook the fettuccine, following the instructions on the pack. Once ready, keep the pasta warm.
Step 3: in the meantime, gently fry the scampi in a frying pan in a little olive oil until they turn pink, and then keep warm.
Step 4: finely chop the garlic, dice the tomatoes, zest and juice the limes. Using the same pan as for the scampi, fry the chopped garlic for 1 minute over a medium heat, add the tomatoes and leave to simmer for 3-4 minutes, lower the heat and add the cream, allowing it to slowly melt. To finish off, add the lime juice and season with salt and pepper.
Step 5: stir half the scampi and half the courgettes into the piping hot sauce and finally add the fettuccine. Mix everything together very thoroughly.
Step 6: serve the fettucine onto warmed plates, top with the remaining scampi and courgettes and sprinkle over the lime zest. If you’d like to add a little more colour, you may also halve the cherry tomatoes to add a splash of red to the plates.