ABSTRACT
Earlier chapters have discussed at length the controversies and tensions surrounding avocado production, from the high water use at a time of climate chaos to the association with violence due to the involvement of drug cartels in Michoacán. These controversies have led some chefs to search out alternatives to the fruit for their dishes, with the aim of reducing their environmental footprint while educating their customers on the impacts. Yet, these alternatives are not without their own problems and risk making avocados the scapegoat for the wider failures of the food system.
