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

Author(s): Pereira, L., Calderón-Contreras, R., Norström, A.V., Espinosa, D., Willis, J., et.al.
In: Global Sustainability 2, e16, 1–9. https://doi.org/10.1017/S2059479819000139
Year: 2019
Type: Journal / article
Theme affiliation: Transformations
Link to centre authors: Norström, Albert, Pereira, Laura
Full reference: Pereira, L., Calderón-Contreras, R., Norström, A.V., Espinosa, D., Willis, J., et.al. 2019. Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations. Global Sustainability 2, e16, 1–9. https://doi.org/10.1017/S2059479819000139

Summary

Projections of a burgeoning population coupled with global environmental change offer an increasingly dire picture of the state of the world's food security in the not-too-distant future. But how can we transform the current food system to become more sustainable, more equitable and more just? We identify kitchens as sites of transformative innovation in the food system where cooks and chefs can leverage traditional food knowledge about local food species to create delicious and nutritious dishes. Achieving a sustainable food system is a grand challenge, one where cooks in particular are stepping forward as innovators to find solutions.

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