Public Question
Tobiaz Brunning
Western Governments will start to introduce a fat tax on cheap foods high in sugar and/or fat.
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Mauricio Giammattei
Food • Culture • Innovation "
"Seed to Soil" -Full circle
- farm
- distribution network
- process of preparation,
- consumption and nutritional value,
- Compost and back into the soil.
'Making a connecting of all the these key point and innovating with opportunities to improve our food supply. About 71 % of Green House Gases are on our plate. Each point in the process creates a level of Co2+. "If we re_think it we can change it. "
The topic of "Genetically Engineered Crops" "GEC, GE" is a hot new buzz kill for the food industry/ Monsanto banned their own produce in their own corporate Lunch Menu. Consumers are becoming aware of the mass amounts of "Engineered Crops" " EC" that are in our supply chain. to that note you can see the following terms related to the matter:
‘Non-genetically Engineered’
‘No GMO’s’ ,
GE crops "-genetically Engineered crops
Mauricio Giammattei-
Tim Letscher
"Local" will grow more and more mainstream – It is already being picked up by larger grocery retailers in the U.S. and like "organic," its definition will be stretched and potentially abused. Fertile areas with diverse growing regions like California will be more able to tout and be true to "local."
Francesca Sarti
- going beyond the surface, going to the core
- creating intimate and strong relationship with the food matter
- revealing the inner beauty
Marc Chataigner
local local local
local with www.super-marmite.com, gobble.com, tweetjeme.nl, and many other start-up of that kind, putting local chef in the star light of local food scene.
local with www.laruchequiditoui.fr, reseau-amap.org or other urban farming social networks rising here and there and especially in the US.
local with www.foodreporter.fr or any other kind of start-up allowing individuals to become food critics for their local favorite venues.
Amazingly, food still remains the first thing to share.
Carrie Ford
Chefs and restauranteurs will only get more creative with the most cost-effective, local and sustainable ingredients, techniques and products they can find. I believe consumers will respect and admire the innovation and "scrappiness" of their local eateries as the economy continues to be stifled.
Britt Davis
I agree with Arthur,
also on the subject of real: simply real. "free from" claims will resonate more than "fortified with" claims.
