The Journey of Culinary Change Through a Climate Kaleidoscope
Food Security & Sustainability
The Indian Network on Ethics and Climate Change (INECC), Laya, a non-Governmental organisation based in Visakhapatnam and Chef Michael Swamy organised a discussion on Towards Food Sustainability: The Journey of change through a Climate Kaleidoscope, from 2- 5 pm on the January 19, 2019 at Hotel Marine Plaza, Mumbai. The discussion is the second in the series of six such events that will be organised over the next few months at various locations in India. Through these events and workshops, the organisers aim to bring the discourse as a key issue to be addressed at various levels among all stakeholders.
The organisation has been creating platforms for discourses across states on issues concerning climate change and sustainable development. It works for policy changes in the interest of the marginalised. Its mandate is to bring forth people voices in policy choices.
A panel discussion titled ‘Creating a Mumbai Agenda for a Sustainable Food Future: A Menu of Solutions’ was organised. The discussion was important from the perspective of finding ways to have a sustainable food future in the backdrop of feeding a more populous country, fostering development and poverty alleviation at the same time; mitigating climate change while also addressing other environmental damages.
The panelists comprised of celebrity chef Michael Swamy, Chef Nilesh Limaye, Nutritionist Aditi Prabhu, Atul Gokhale, Director of Symbiosis Culinary institute, Pune and Sarab Matharu, a young urban farmer. The discussion was moderated by Ajita Tiwari, National facilitator of INECC.
A Campaign to kick off a series of events to Save Nature via FoodSave Nature & Wildlife via Food
Trends are very often started off by chefs and culinairians. As chefs it is a responsibility to not only deliver good and safe food to clients and customers but also come out in the open and talk about safe food, safe food practices and the environment.Nature being a topic of interest to Chef Michael is the very foundation of our food orientations. With the changes that are happening today we ask you to pick up your favourite Nature based cause and make a comment and post it. Chef Michaels initiative “Cooking Wild” is about a return to nature, reviving lost ingredients, lost dishes, slowly dying cooking techniques.
A simple request is to create a post with an image and a comment on how nature affects our food, post it on your own page and in food groups. Lets create a movement | campaign to save our environment and the farmers, for it is nature that’s gives us all its abundance and doesn’t ask for much in return but to respect it.