The future of the planet is a priority and equally, a challenge. Governments as well as public, private and social organisations around the world are engaged in developing new policies, products and services - to reduce excessive consumption of natural resources, transition to alternatives, conserve biodiversity, reduce pollution and waste. New technologies are being deployed, to accelerate and scale such initiatives. As the world becomes populous, more urban and more vulnerable to climate change; livelihoods, health and nutrition all remain crucial to human development.
With its profound and universal importance, food is the lens through which all aspects of a resilient, wholesome future can be imagined and brought to life. This implies that organisations and individuals who work in the food ecosystem are uniquely positioned to play a pivotal role. A recent foodwize survey of chefs and urban consumers in metro cities in India surfaced interesting similarities and contrasts between how both groups envisage the future of food. Nearly all respondents in both groups believe that the future must be characterised by food which is nutritious, seasonal, fresh, environmentally replenishing, culturally appropriate, minimally wasteful and economically uplifting for food producing communities. The reality of the present day is in stark contrast.
Photos by (L-R) Priya Joshi, Rohit Mankame, Berny Lobo
Soil health is deteriorating from excessive use of chemicals, climate events are severely affecting food producing communities, supply chains are long and complex, consumption of ultra-processed food is increasing, millions of tonnes of food is wasted, millions of tonnes of food packaging is exacerbating the problems of pollution and waste and there is an alarming rise in lifestyle diseases. So what is getting in the way of achieving the vision that consumers and food professionals share for the future of food?
The foodwize survey indicates that professionals in the food ecosystem i.e. the people who work directly with food are not equipped with the skills and the resources to implement sustainable practices. Chefs would like to use ingredients which are more fresh, local, seasonal, learn how to incorporate nutrition, learn new ways of cooking. They are eager to be closer to the farmers and producers who supply their ingredients. They want to attract new customers who are conscientious about their own health and the health of the planet. They are deeply concerned about food waste and want to do more to minimise it in their establishments. However, they are also up against real challenges. It is increasingly difficult to find motivated and dedicated talent for the industry. The economics of clean food and sustainable practices are unclear - are they affordable, will they be profitable? They are also uncertain about how far consumers will go - will they meet halfway and pay for better food, better practices?
A truly sustainable future is going to require a transformation - new ways of thinking and doing, in which everyone takes equal and greater responsibility. When food businesses operate with this sense of responsibility and purpose, their impact goes beyond financial success. This is evident at L’Orto del Pian Bosco in Cuneo or at Square Food Foundation in Bristol or at the Holden Farm Dairy in Wales. These organisations and others like them are caretakers of the earth, they nourish communities and they show us what is possible.
Ultimately, any organisation working with food must have 4 cornerstones - provide nourishment, replenish the planet’s biodiversity and minimise environmental harm, create meaningful livelihoods and preserve diverse food cultures. As planetary boundaries are pushed to a point of no return, food professionals will need to push their own boundaries and develop a new kind of food leadership. They will need to operate at the convergence of traditional food wisdom, modern techniques and technology and be equipped to run businesses which recognise that meaningful profit can only be achieved by caring about people, producers and planet. All people who work in the food ecosystem - growers, producers, restaurateurs, chefs, educators and investors must become beacons of change, demonstrating that food is not just business.