If you’re talking to anyone who actively campaigns on, or who even just cares about, sustainable food one principle is rarely argued - that standard approaches to food production are all wrong, and we need something else to make it better. Organic. Or Vegan. Or small-scale farming.
Recently, the company WeWork made waves by announcing that it would no longer support meat-based meals on its premises.
Since I’m doing a short string of Indian food posts, that naturally leads to the question of how sustainable is the current Indian food culture - and what needs to happen in the future?
We need to be focused on the change we want to see in the world. That means an honest and clear-sighted exchange of ideas, informed by facts.
We can only move from being a wasteful society to a waste-free one by making changes. This post is an invitation to food writers everywhere to be part of that change.
When I started this blog, I did rather assume that I was focusing on an area that was commonly appreciated by most people. After all, everyone loves food, don’t they?
I should start off by making clear my implacable scepticism when it comes to predictions.
If animals are given doses of antibiotics as a preventative measure - and particularly if some of those antibiotics are the same ones that are essential to humans - the rise of superbugs is all but inevitable.
I’m all for guilty pleasures - but I’d prefer my guilty pleasures to be guilt-free. If you see what I mean.
A new certification scheme has been launched to guarantee that a product is palm oil free. But is a total boycott actually what we need?
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I'm Mallen Baker. I've spent thirty years working on sustainability with a focus on business (corporate social responsibility). I'm passionate about great food, and wanted to share ideas, analysis, recipes and information about delicious food with a nod towards sustainability.
