"The first freedom of man, I contend, is the freedom to eat" -- Eleanor Roosevelt
Perhaps because it is such a commonplace, defining the rhythms of our daily lives, many people who think seriously about the future have a tendency to dismiss food and food culture as a serious issue. That's too bad, not only because food is life, and questions of hunger and food supply still loom large on our planet (800 million people currently suffer from malnutrition, according to the FAO), but also because the growing, catching, selling and preparing of food creates some of our largest impacts on the planet and some of the largest conflicts between peoples.
The future of food is a gigantic issue, and that future is changing quickly.
That's why this week Worldchanging is focusing on the future of food. Sarah and I are at John Thackara's Doors of Perception conference in Delhi, India, which this year takes up questions of food and food culture and where they're headed: we'll be bringing you updates all week. But that's not all, because we will also have posts about new ideas and solutions and debates from a number of our regular contributors, and updates from some of our allies around the world, including Anna Lappé reporting from the first international Forum on Food Sovereignty in Mali.
How can we design food systems which are fair, sustainable and both efficient and holistic? How can we fill our plates without eating up our future?
Below is a round-up of many of the food-related posts from the Worldchanging archive. You may find it interesting to peruse as we add more to this section of our library in the coming days.
Steve Ettlinger's new book is out today: Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods are Grown, Mined (Yes, Mined), and Manipulated into What America Eats. It is a chronicle of a worldwide tour to trace all 39 Twinkie ingredients back to their origins.
This book could prove WorldChanging indeed. Aside from a glowing review in Newsweek, Ettlinger will the Luncheon speaker at the American Association of Cereal Chemists Spring Technical Conference. Chew that!
a missing piece of this pie would be Leaf for Life, http://www.leafforlife.org/ They support people in developing countries with local strategies for improved nutrition. Based on the idea that nearly all food originates in the green leaves of plants.