The kitchen is a special place. This week we were fortunate to spend time with chefs-in-training (who thought about climate change).
We also listened to food heroes in the industry who are making a difference through their relationships with food as it journeys from land to kitchen to plate and beyond. So far beyond the kitchen, to start a movement towards nurturing food citizenship and creating a better food system.
Whether it is your own kitchen at home or at a restaurant where you are eating (or getting food delivered from), we all to have the power to work towards an “edible issue”, one bite at a time.
Lots to digest this week, so chew slow.
Anusha and Elizabeth
Amid The Unrest In Kashmir, Dal Lake’s Floating Produce Market Is A Lifeline: The Salt, NPR
The food commodity markets remained apparently smooth during and after the breakout of a war-like situation between India and Pakistan at the end of February. Jeff Koehler writes about his visit to the wholesale produce floating market, which even in 1993, opens at dawn, lasts a couple of hours and has always functioned regardless of the weather or political unrest.
The Future of Food: plant, data, waste and wearables: The Drum
“The role of food in our society cannot be understated. It is so much more than an energy source. Food (culture) defines us, binds us and regrettably, it also causes divisions — social and financial.”, says Jake Dubbins in this article on what we could be eating next.
Listen to Amrita Gupta, creator of the Food Radio Project, examine how the climate is changing in Uttarakhand and hear what vulnerable communities have to say.
🍳Swiggy vs Zomato, in Delivery Wars
–Swiggy and Zomato are innovating on their current model as they take on the challenge to move deeper into smaller Indian cities.
-Challenges not just amongst themselves but with this school in Chennai that is discouraging delivery-based food apps because of nutritional and security concerns.
🤖Good Food, Bad Food
“Healthy children alone can make the country’s future healthy and secure,” said Uttarakhand Chief Minister Trivendra Singh Rawat as he launched the Mukhyamantri Anchal Amrit Yojana to give 100ml of flavoured, sweet, skimmed milk powder for free. Is this a good intention that has a different understanding of nutrition?
– The National Conclave on Food also debated on “BAD FOOD”. Sunita Narain said: “We need strong regulations which can stop the ingress of chemicals, pesticides, and antibiotics into our food and protect us against ‘bad foods’high in fat, sugar or salt.” Maybe CM Rawat didn’t get the memo.
🌍Climate Change, Diet Change?
– Climate variability maps throughout the Himalayan region will soon be developed. The framework will include health status, sensitivity of agricultural production, forest-dependent livelihoods, and access to information.
-Joyeeta Gupta provides a summary of The Global Environment Outlook-6: Spotlight on Synergy between Health and the Environment and draws points that are of relevance to India.
👨🍳Beyond the Kitchen 👩🍳
The Welcomgroup Graduate School of Hotel Management (WGSHA), Manipal, hosted the Chefs Conclave 2019 with experts and researchers sharing their experiences, ideas and inspirations on how they are shaping the future of food.
“Gastro-Akademi” will teach chefs from around the world how restaurants can become more humane, responsible and sustainable. In the long term, the group hopes to address the industry’s many endemic problems, from climate change and food waste.
“We want to tell people, ‘Look, there is tradition and there is the future. But both are growing at the same pace and at the same time.’ So, while we still have our curries and traditional dishes, we are also futuristic in the way we’re moving ahead,” says Prateek Sadhu as he builds an experimental test kitchen for futuristic Indian cuisine.
Restaurant Nadodi is a story of how food itself travels — how generations of migrants and travellers bring their culture and cuisine to alien lands, contributing to the melting pots of the nations they become part of. Based in Malaysia they recreate the journey of South Indian Cooking.
Breakfast: With the rise of regional foods, cereals just won’t cut it anymore.Food companies are struggling to find the best recipes for you to wake up to every day.
After-School Snack: What do so many global cuisines have in common? A bright yellow package of Maggi magic.
New emerging brands are exploiting this scenario and modern industry dynamics are in their favour. Gautam Reghunath writes about why FMCG needs to shake-up their game.
A Coffee with Jack Ma:
The inspiration behind Grozip taking hyperlocal delivery to mid-tier cities.
Understanding the potential of our resources is important; whether it’s by using by-products, like the fashion label Malai, that uses coconut waste to make vegan leather or YouthNet that addresses issues of “wasted talent” by creating safe and flexible employment spaces or simply by taking ownership of the situation like PC Mustafa of iD Foods and finding innovative ways to build the solution together.
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