In much the same way as I felt when I lived in the UK, many people will be largely oblivious to the changes happening in the world, especially when it comes to water. Those who live in developed nations and live in cities may not be feeling the strain that these systems are under, but will most likely be feeling the secondary effects such as record food inflation and soaring energy costs.
The responsibility falls to each and every one of us to make changes in our daily lives, especially for those working in our food systems. Chefs hold a special responsibility in this regard. They influence tastes, food trends and contribute a great deal to the demand aspect of how foods are produced and where. It all starts with a conversation. Be inquisitive and don’t take things at face value. Ask questions and make connections. Speak to your supplier about where the ingredients are from, how they are farmed, and how you can get in touch to find out more. Find local farmers who can supply you with ingredients and develop that relationship.
In connecting these dots we can start to develop more understanding and, in turn, build demand for food grown in sustainable ways. This includes putting pressure on agronomists to adopt regenerative methods but also to increase the production of crop biodiversity, as well as build awareness amongst citizens on the importance of eating diverse crops. In asking for these types of crops we are acknowledging the role that water plays in agriculture and creating demand for a more robust system, less reliant on large amounts of water.
Progress is only a dream if we all stay asleep.
Meet your farmers.
Diversify your diet.