Sustainability in food begins on the plate

Man savours the world, enjoys the taste of the world, introduces it into his body and makes it part of himself.
(Michail Bachtin)

To encourage sustainable food production, it is vital to make the transition to healthy eating habits, and to promote the consumption of food produced with respect for the local area and the socio-economic context. The first basic step towards this is a new awareness of food.

The act of eating involves the responsibility of each and every one of us, in a great chain that reaches from the Earth to the plate.

We must relearn how to eat because eating well means respecting both ourselves and the environment in which we live. It is not just a question of purchasing power, eating well is primarily a matter of knowledge, learning and behaviour.
 Choosing to buy seasonal produce, and to consume local products that are linked to the local area and respect the environment, is a way to counteract mass consumption and to protect nature and its rhythms.

The duty of each of us is to be well informed and responsible for our own choices; to ensure we know the facts when selecting products and distribution channels, and are fully aware of the impact that individual eating habits can have on health and on the environment, at an economic, social, cultural level and in relation to the landscape.

From oil to wine, from fruit to vegetables, and from meat to fish: as chef Alain Ducasse writes in “Eating is a Civic Act”, it is vital to make as many people around us as aware as possible, to encourage them to commit to this task, and to develop behaviour that leads to innovation and creates value.