Do you like asking questions? We sure do. We often question our questions about food to understand if we are asking the right ones.
We think as consumers we aren’t nearly asking big enough questions about where our food comes from and how it’s being grown and what impact it has.
And we often find food business owners asking first “How much would the customer pay?” instead of “What’s the most affordable, safe to eat and environment- friendly?”.
The food space is evolving faster than we can comprehend. Food businesses have more access to customers preferences through the vast amounts of data out there.
If you have the power to make a food choice (eg: organic vs not, Swiggy vs Zomato) then you have to power to ask some great questions.
Don’t underestimate the impact that your questions could have in sparking ideas for change and innovation.
Don’t believe me? Here’s an HBR article that might convince you.
Elizabeth and Anusha
An agroforestry scientist’s notes on Kodagu, coffee and climate change
After spending over three years with small farmers in coffee plantations, ETH Zurich’s Maike Nesper says that it’s not coffee itself that is the problem here. She says traditional coffee agroforests remain an important refuge for native biodiversity.
How governments around the world are encouraging food waste initiatives
Australia, Norway, France, South Korea, Dubai, Denmark, France, Italy and many more countries across the world are implementing food waste solutions on a governmental level — what notes can India take away from this?
🐔Poultry farm owners in eastern UP losing a rupee on each egg they produce
The increase in minimum support price (MSP) of maize and soya beans has increased the cost of chicken feed and is costing some farmers Rs. 30,000 a day!
👩⚕️Reformulation in India: Good taste and clear nutrition labelling found to be key factors for success
Keeping products tasty and providing clear nutrition labelling have been found to be key factors influencing consumer appeal when it comes to food and beverage reformulation in India, a new report has found.
🔎Eateries will have to display hygiene ratings on doors
The FSSAI is in progress of framing guidelines for this new regulation one might include the presence of a “food supervisor” at restaurants to monitor food safety regulations.
🍖🐟Licious and Freshtohome swim different ways
With 500 million meat and fish-eating Indians, online delivery for such highly-perishable produce has a massive opportunity. The market leaders, Licious and Freshtohome, are taking different paths
🔥Lo! Foods raise $500000
Keto is hot right now and the recent round of funding be Lo! Foods proves it! “Sudarshan from Lo! Foods stood out for his attempt to solve a very real and pressing health issue in India — that of obesity, diabetes and cardiac risks.” says investor Anuj Golecha
📚Books for Cooks👨🍳
Read the stories of markets that already exist and those that need to be nurtured. We bring you more than 100 recipes from the villages and towns of India where these ingredients are turned into homely meals.
Indigenous Indian produce is dying, and this is how we’re to blame
Commercial agriculture and our own obsession with the next cool superfood pose a threat to a category of produce that is almost nearly extinct
A Taste of Home for California’s Punjabi Truck Drivers
Punjabi Dhaba, reminiscent of no-frills roadside restaurants in India and Pakistan, is another example of how Bakersfield and its tastes have grown alongside its immigrant workforce.
Ganpati the Epicure
Ganpati is a known epicure: just ask the snake around his full belly, tasked with preventing it from bursting.
Decoding India’s craft brew revolution
In India, craft beverages are a growing market, offering consumers a product that is artisanal, home-grown and yet diverse enough to sustain long-term interest
Hot off the press — Resources
Join hosts Varun Deshpande and Ramya Ramamurthy of the Good Food Institute India as they speak about how the Good Food Institute is driving a revolution.
▹ Listen to the podcast
Check out this open course on computational gastronomy by Ganesh Bagler: The digital way forward for Indian cuisine
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