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

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dc.contributor.authorPereira, Laura M. (Laura Maureen), 1985-en_ZA
dc.contributor.authorCalderon-Contreras, Rafaelen_ZA
dc.contributor.authorNorstrom, Albert V.en_ZA
dc.contributor.authorEspinosa, Dulceen_ZA
dc.contributor.authorWillis, Jennyen_ZA
dc.contributor.authorLara, Leonie Guerreroen_ZA
dc.contributor.authorKhan, Zayaanen_ZA
dc.contributor.authorRusch, Loubieen_ZA
dc.contributor.authorPalacios, Eduardo Correaen_ZA
dc.contributor.authorAmaya, Ovidio Perez
dc.date.accessioned2021-10-28T13:22:53Z
dc.date.available2021-10-28T13:22:53Z
dc.date.issued2019
dc.descriptionCITATION: 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.
dc.descriptionThe original publication is available at https://www.cambridge.org/core/journals/global-sustainability
dc.description.abstractProjections 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.en_ZA
dc.description.urihttps://www.cambridge.org/core/journals/global-sustainability/article/chefs-as-changemakers-from-the-kitchen-indigenous-knowledge-and-traditional-food-as-sustainability-innovations/BC5432F0419FB0929D7E5C175AE51F62
dc.description.versionPublisher's version
dc.format.extent9 pages ; photo
dc.identifier.citationPereira, 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
dc.identifier.issn2059-4798 (online)
dc.identifier.otherdoi:10.1017/S2059479819000139
dc.identifier.urihttp://hdl.handle.net/10019.1/123329
dc.language.isoen_ZAen_ZA
dc.publisherCambridge University Press
dc.rights.holderAuthors retain copyright
dc.subjectFood securityen_ZA
dc.subjectNutritional anthropologyen_ZA
dc.subjectEthnoscienceen_ZA
dc.subjectAgrobiodiversityen_ZA
dc.subjectFood securityen_ZA
dc.titleChefs as change-makers from the kitchen : indigenous knowledge and traditional food as sustainability innovationsen_ZA
dc.typeArticleen_ZA
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