#24:  Impactful differences, Khasi Oranges and more.


Hello there,

How seriously do we take ourselves as chefs, are we changing the world? Because it’s so easy to flow with that thought and think that with our aprons and our knives and our chefs jackets we are on some God’s mission — but is it that serious?” ~Garima Arora on Pooja Dhingra’s podcast No SugarCoat.

Chefs are in the spotlight today.

And it’s not just about the cooking. Communities like the SDG2advocacy Hub bring together chefs to work towards better food systems through their kitchens.

When we think of successful chefs it’s often about

Where are they cooking rather than who are they cooking for?
Which restaurant do they work in, rather than how many people are they feeding?

I know the names of quite a few chefs in Bangalore but it’s a shame that I have no idea who the chef/kitchen team is at the Akshaya Patra kitchen that feeds 1.7 million school kids every day.

Institutional kitchens feed millions everyday right from hospitals to schools, especially where people need nutritious food to grow, develop, heal, and recover.
The chefs in these kitchens are often forgotten, but isn’t this where they have more impact?

Do you know more chefs, cooking with impact? We want to know.

Keep Cooking, Stay curious
Anusha & Elizabeth

 — Take a look at Joshna Maharaj’s exciting campaign in Toronto called Take Back the Tray to rethink and rebuild the way they purchase, prepare and serve food.

— Watch Dan Giusti talk about transitioning from Noma to cooking school meals.

— Read about Jose Andres and the One World Kitchen on feeding people in the wake of disasters.

Source: Reuters

Delhi smog: Foul air came from India’s farming revolution — BBC

Crop stubble being burnt is one of the main reasons behind the smog that’s suffocating the Indian capital. But it wasn’t always like this.

Source: Livemint

A fraying lifeline for India’s deprived children — Livemint

Anurag takes a look at mid-day meals in schools and writes on the need to strengthen India’s investments in this scheme


These Hyderabadi doctors want to make sure you eat healthy meals, with their latest startup.

Acclimatising India to the future. It might improve precipitation, but it comes at a cost.

The Government is setting up special agricultural export zones with ports and airports within the country to boost exports.

The demand for Indian organic products is increasing worldwide. But it’s not just the world, it’s India too.

India’s coffee exports might drop the next year, thus increasing global prices.

The world’s first food Atlas has Indian Khasi Oranges and Kheer, among other things. Check out the Food Atlas here.


Someone is making better chutneys:
A look at regional chutneys from India.

Someone we want you to meeat:
Mithalee Rawat is decolonizing bone broth in an attempt to reclaim the culture that’s been heavily appropriated.

Someone’s enjoying good food:
Home chefs across the country are offering novel dining experiences, rich with cultural and culinary history.

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