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

Pereira, Laura M. (Laura Maureen), 1985- ; Calderon-Contreras, Rafael ; Norstrom, Albert V. ; Espinosa, Dulce ; Willis, Jenny ; Lara, Leonie Guerrero ; Khan, Zayaan ; Rusch, Loubie ; Palacios, Eduardo Correa ; Amaya, Ovidio Perez (2019)

CITATION: Pereira, L. M., et al. 2019. Chefs as change-makers from the kitchen : indigenous knowledge and traditional food as sustainability innovations. Global Sustainability, 2:e16, doi:10.1017/S2059479819000139.

The original publication is available at https://www.cambridge.org/core/journals/global-sustainability

Article

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.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/123329
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