Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations

Pereira, Laura; Calderón-Contreras, Rafael; Norström, Albert V.; Espinosa, Dulce; Willis, Jenny; Lara, Leonie Guerrero; Khan, Zayaan; Rusch, Loubie; Palacios, Eduardo Correa; Amaya, Ovidio Pérez

doi:10.1017/s2059479819000139

Cited by 34 publications

(32 citation statements)

References 47 publications

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“…There are increasing numbers of platforms around which chefs are starting to mobilize their role in healthy and sustainable food, including the Slow Food Chefs Alliance, which rallies around protecting biodiversity (https://www.fondazioneslowfood.com/en/what-we-do/slow-food-chefs-alliance/ (Accessed 12 January 2020)) and the Sustainable Development Goal 2 Hub's Chef's Manifesto on how the food industry can deliver a better food system ( http://www.sdg2advocacyhub.org/chefmanifesto (Accessed 12 January 2020)). Furthermore, the recognition of traditional cuisine and the knowledge of local cooks, not only chefs, especially in the Global South, offers further evidence of this movement gaining traction [99]. Another clear link can be made to SDG 12 on sustainable consumption and production.…”

Section: Quality Taste Cuisine and The Role Of Chefs As Social Innmentioning

confidence: 99%

“…This theory of bottom up transformation follows the theory of transformative social-ecological transformation presented in Figure 2, and there are increasing examples of how this kind of change might be galvanized [109][110][111]. A key aspect of this approach lies in acknowledging diverse pathways of scaling impact: scaling up (getting bigger), scaling out (replicating), or scaling deep (changing norms and values) [99,112].…”

Section: Quality Taste Cuisine and The Role Of Chefs As Social Innmentioning

confidence: 99%

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Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts

Pereira

Drimie

Maciejewski

et al. 2020

IJERPH

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Sustainably achieving the goal of global food security is one of the greatest challenges of the 21st century. The current food system is failing to meet the needs of people, and at the same time, is having far-reaching impacts on the environment and undermining human well-being in other important ways. It is increasingly apparent that a deep transformation in the way we produce and consume food is needed in order to ensure a more just and sustainable future. This paper uses the concept of regime shifts to understand key drivers and innovations underlying past disruptions in the food system and to explore how they may help us think about desirable future changes and how we might leverage them. We combine two perspectives on regime shifts—one derived from natural sciences and the other from social sciences—to propose an interpretation of food regimes that draws on innovation theory. We use this conceptualization to discuss three examples of innovations that we argue helped enable critical regime shifts in the global food system in the past: the Haber-Bosch process of nitrogen fixation, the rise of the supermarket, and the call for more transparency in the food system to reconnect consumers with their food. This paper concludes with an exploration of why this combination of conceptual understandings is important across the Global North/ Global South divide, and proposes a new sustainability regime where transformative change is spearheaded by a variety of social–ecological innovations.

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Section: Quality Taste Cuisine and The Role Of Chefs As Social Innmentioning

confidence: 99%

Section: Quality Taste Cuisine and The Role Of Chefs As Social Innmentioning

confidence: 99%

Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts

Pereira

Drimie

Maciejewski

et al. 2020

IJERPH

Self Cite

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“…It is important to note that setting up the visioning exercise around seeds with specific focus areas influences the prominence of related themes in the resulting visions (see Pereira et al 2018 for more discussion on the choice of seeds). Alternative processes include preselecting seeds for the groups or not choosing the range of seed types (Pereira et al 2019b). The facilitators wanted to leave some autonomy to the groups in being able to select seeds within the predefined seed types and elected to use this method, however we acknowledge that alternative methods would have resulted in different outcomes.…”

Section: Selection Of Seedsmentioning

confidence: 99%

The voices of youth in envisioning positive futures for nature and people

Rana

Ávila-García

Dib

et al. 2020

Ecosystems and People

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The unpredictable Anthropocene poses the challenge of imagining a radically different, equitable and sustainable world. Looking 100 years ahead is not easy, and especially as millennials, it appears quite bleak. This paper is the outcome of a visioning exercise carried out in a 2-day workshop, attended by 33 young early career professionals under the auspices of IPBES. The process used Nature Futures Framework in an adapted visioning method from the Seeds of Good Anthropocene project. Four groups envisioned more desirable future worlds; where humanity has organised itself, the economy, politics and technology, to achieve improved nature-human well-being. The four visions had differing conceptualisations of this future. However, there were interesting commonalities in their leverage points for transformative change, including an emphasis on community, fundamentally different economic systems based on sharing and technological solutions to foster sustainability and human-nature connectedness. Debates included questioning the possibility of maintaining local biocultural diversity with increased connectivity globally and the prominence of technology for sustainability outcomes. These visions are the first step towards a wider galvanisation of youth visions for a brighter future, which is often missing in the arena where it can be taken seriously, to trigger more transformative pathways towards meeting global goals ARTICLE HISTORY

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“…The global food system is one of the major drivers of global environmental change (Pereira et al, 2019). Experts argue that business-as-usual setup is no longer viable if the world wants a sustainable future.…”

Section: Introductionmentioning

confidence: 99%

“…Experts argue that business-as-usual setup is no longer viable if the world wants a sustainable future. As Pereira et al (2019) put it in perspective, -what are the means by which we can transform the current food system to become more sustainable, equitable and just?‖ Global efforts have been done in various capacities. For instance, sustainable intensification of agriculture in the production side has been a significant endeavour (Garnett et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

A Case Study on Sustainability Practices During an Italian Culinary Short Course

Manansala¹,

Marty²

2020

Proceedings of ADVED 2020- 6th International Conference on Advances in Education

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Collaborative partnership between culinary schools based in Italy and the Philippines has been an avenue of extraordinary mastery of culinary art competencies to propel senior students' sustainable growth as future professionals and a necessity in complementing the growing demand of the contemporary hospitality and food industry. With its three-week short course on Italian cuisine and oenology, students and faculty alike experience the flavors and techniques of an authentic Italian gastronomy. This study focused on various kitchen sustainability practices of selected chefs during the Italian culinary short course in line with the United Nations Development Programme (UNDP) Sustainable Development Goal (SDG) No. 12. Specifically, the study sought to describe how the chefs practice sustainability in the kitchen and recommend application of sustainability practices in the context of the Philippine cuisine. A qualitative description design was used wherein researchers applied in-depth direct observations and key informant interviews. Gathered data were transcribed and analyzed using content analysis technique. It is evident that each chef has unique sustainability practices towards maximizing the available ingredients in the kitchen and reduction of food waste. This study revealed three themes for sustainable kitchen practices, namely, sustained culture, local sourcing, and seasonal ingredients. From the perspective of carbon footprint reduction, results show that sustainability practices may be applicable to Philippine-based kitchen practices and management. Future research direction may include impact study among students and perceptions on sustainability practices between chef instructors and the students.

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Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations

Cited by 34 publications

References 47 publications

Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts

Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts

The voices of youth in envisioning positive futures for nature and people

A Case Study on Sustainability Practices During an Italian Culinary Short Course

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