Today, the global food system is based on agroindustrial production that is one of the main contributors to the climate and environmental crisis. Nearly 30% of our greenhouse gas emissions come from the food system, including agriculture, animal farming, aquaculture and distribution.
In this context, what can a chef to propose a different model? What can they can do to push the system in a more sustainable direction? A lot, as it happens: as a link between consumers and producers they can support small-scale farmers and promote healthier, more responsible food habits—from reducing our meat consumption to restoring value to local ingredients.
There are plenty of chefs who’ve taken this path. One of them is Anthony Myint of Mission Chinese Food, an activist and leader in the movement to raise awareness around the issues of soil fertility and the climate crisis within the American restaurant industry.
The Food Talks are new and freely accessible format of Terra Madre Salone del Gusto: ten minutes for our guests to explore their thoughts on the world we live in, and the future we want for it. The full Food Talk with Anthony Myint will be released on October 11.
Event languages: IT, EN