Can a new ethic about “ethnic” foods transform our food system to be more diverse, inclusive & local? Can heritage Mexican, African or Chinese foods be grown in a cold North American or European climate — enough food at a good enough price to meet food security, multicultural, sustainable and affordability needs of a modern cosmopolitan city?
Foodies are a fragile thread could alter that trajectory. Gourmet feasts and fads, celebrity chefs and gastronomic tournaments are also standard fare during Peak Excess periods, but the contemporary variety bears a slightly different flavor. We have begun, at the edges of that movement, to compute nutrient density and score it along with flavor and tradition.
However, the very core of the problem and the largest component of food waste is at the consumer level, which means the food wasted every day when each person buys, uses, and throws away food, based on how we live and what we value.
The Netherlands is not known for its food culture but it’s now keen to play catch up with its European counterparts.
How can communities take hold of their food destiny? How can people-in-community even understand themselves as part of a food system (a permanent culture) they might care about – and reclaim?
If you see the rise, if you smell that sweet pungency and know the journey from soil to palate, if you follow the weather patterns and the turning of the seasons, the journey of a seed into a staple, you know that the journey is coming to an end.