Global IssuesBy Choosing What We Eat, We Choose the World We Want To Live In
CALI, Columbia & BULAWAYO, Zimbabwe, Oct 28 (IPS) - "How we prepare and eat food should not be at the expense of our biodiversity," says 3-Michelin-starred chef Mauro Colagreco, who is on a mission to change our relationship with food and what we choose to eat.
Colagreco, the owner of Mirazur, an award-winning restaurant in Menton, France, is a tribute to gastronomy. Among other world rankings, Mirazur's fine food and service have earned it first place in the World's 50 Best Restaurants. In the 2020 edition of the "100 Chefs" world ranking, Colagreco's peers named him the Best Chef in the World and Chef of the Year in 2019.
A passion for cooking and the love of nature shaped Colagreco's philosophy on gastronomy.
"Feeding others, for me, is the first act of love," Colagreco told IPS in an interview. "You know, when I was looking at my son being born, the first thing my wife did after giving birth was to feed the baby. For me, it was super strong to see that, and I always think about that, and that, for me, is the first act of love."
Eating Without Eating the Planet
For over two decades, Colagreco has been the flag bearer of circular gastronomy, a culinary movement he initiated when he opened Mirazur in 2006.
Circular gastronomy aims to reconnect with nature while reconciling the perfect mastery of the techniques of cuisine with a genuine commitment to society's wellbeing.
The principles of Colagreco's circular gastronomy are captured in a manifesto that brings together food, nature and sustainability. It proposes a profound change in our relationship with food by making food choices that respect nature. Some of the principles call for the consumption of fresh, local, seasonal, organically or biodynamically grown produce. There is also a particular focus on the restoration of the soil and cooking that preserves plant and animal biodiversity.
In 2022, Colagreco was named the first ever Chef Goodwill Ambassador for Biodiversity by the United Nations Educational and Scientific Organization (UNESCO) in recognition of his promotion and protection of biodiversity. At the onset of COP16 in Cali, Colombia, which is discussing global biodiversity, IPS spoke with Colagreco about sustainable food and nature-positive eating.
Here are excerpts from the interview:
IPS: You were appointed the first ever Goodwill Ambassador for Biodiversity? Why would a 3-Michelin-starred chef accept a role like this and what do you see yourself bringing to the role of a global ambassador for biodiversity?
Mauro Colagreco: Well, first of all, it is with deep gratitude and pride. I was super happy to accept this because I am very involved in the implementation of sustainability practices in my restaurant, Mirazur. I am involved with regenerative agriculture, the fight against plastic use, waste management, and all kinds of things we can do to make our footprint more sustainable. This role gives a lot of power to our message and our practices. It is an opportunity for bigger action to democratize a necessary vision for gastronomy—a more circular gastronomy. I believe that, as chefs, if we can act together, we will have a real impact.
This new role of ambassador recognizes that our responsibility as chefs is bigger than our kitchens. It shows that from the soil to the plate, everything is connected, and that we can lead a paradigm shift.
I am a day-to-day peaceful activist, and I'm a campaigner; we can't be silent anymore. We must take action!
So, that's why I accepted this role of goodwill ambassador, and what can I bring? I think first of all, I can bring my knowledge of the food industry. I know how it works now, and I know how it can be reshaped to work better. I can bring my experience because we have spent years testing and learning about several topics where we can have a real influence in our industry, in our region, and on our planet. My mission is to save biodiversity, save our food traditions, and make our food more sustainable. For me, the plan to follow is to educate everyone. The key is education.
With my fellow chefs through the Relais & Châteaux Association, of which I am the vice president, we regularly educate chefs about the challenge of biodiversity. For example, we are now continuing a major campaign to stop serving endangered species like eel in all the 800 restaurants of the network. Also, I have initiated a big program that will turn the chefs of Relais & Châteaux into local biodiversity ambassadors on a daily basis. This is a huge program with UNESCO, which we will announce in the coming weeks.
IPS: What motivated your commitment to sustainable food in the first place? What are your personal convictions? Can you explain more about this?
Colagreco: Yes, my personal conviction is that by choosing what we eat and what we cook, we choose the world we want to live in and that is really my motto.
To me, everything is interdependent and interconnected. We cannot isolate one aspect of life from another. If we change the way we grow food, we change our actual food; we change the way our society works; we change our values. That is my life vision and mission.
What motivates me even more is to propose a real alternative to resolve the alarming situation we are facing. I understood that when I opened Mirazur in 2006. I had a bit of land at the restaurant, and I started gardening on a very small plot.
At that moment, I started to read a lot about agriculture, many books, and one especially, The One-Straw Revolution by Masanobu Fukuoka, really influenced me. This book changed my mind.
That is when I began to understand the profound link between gastronomy and the environment. I understood the importance of biodiversity for our cuisine, for cuisine in general, and, of course, for our planet. And then the small land where I started turned into five hectares of permaculture and biodynamic gardens, where I grew more than 1,500 species and varieties of vegetables. We produce nearly 70 percent of what we serve at the restaurant. So, what we propose, in the end, is a seed-to-plate gastronomy, because we take care of the whole process
IPS: What does it mean to reconcile the environmental impact of the world's most exclusive fine dining with concerns about sustainability and better stewardship of nature?
Colagreco: That means that making food can no longer be at the expense of the planet. We need to reconnect with nature and rediscover the joy of feeding people in harmony with the planet.
Again, we can no longer eat while eating the planet; that is sure, but the problem is not haute gastronomy. In high gastronomy, you touch a very small segment of the population. The problem is mass consumption. You know, it is how we will feed the 8 billion people on the planet.
That is a huge thing, but that is not a problem because we have great news: we can take the same respectful methods we use in haute gastronomy, apply them to more accessible cuisine, and scale them up. Circular gastronomy, as I say, is not just for the rich elite but for everyone. We've tested it, and it works.
IPS: You are attending the big Conference of the Parties (COP16) of the Convention on Biological Diversity (CBD) in Cali, Colombia, this week. What are some of the things that you hope will be achieved by governments around the world at this meeting, and what do you personally hope to do at the COP?
Colagreco: I'm more than honored to be part of this important meeting. All the countries will be there, all the major organizations will be there, and we will all be looking at what we can do to save our biodiversity.
So, for me, in this situation of crisis, we need more ambitious policies to save where we live and our food, fundamentally change the way we live and consume, and fundamentally reorganize the way our society works.
As IPBES says, we need a common strategy because we are all in this together. My role as ambassador is to encourage change and show by example that there are solutions.
What I really want to do is make a solemn appeal to all governments, international organizations, chefs, educators, and citizens around the world to join forces and create and implement a global programme of good nutrition education for our children. I believe that this is the most important action to change the food system. Education is the key.
We need to create a generation that is aware of the importance of biodiversity and committed to making the right food choices. That's why I really believe this appeal is important, and it is what I want to personally do at the COP.
IPS: You are clearly more than just a chef—your restaurants are exceptionally successful businesses as well. Why does sustainable food make good business sense?
Colagreco: Well, first, because I really believe it is the business of the future. To continue with our current paradigm is like a crime against humanity. The choice of circular gastronomy is a choice of awareness—it's a choice of values. It means something to everyone. I'm delighted to see the younger generation becoming more aware of that. When I see my children, my sons, I tell myself that we are doing this for them to pass on the right message.
It is a real choice to work for sustainable food—it is usually more demanding—let's face it. But what I find interesting is that it is like a sport. At first, it is hard to run a mile because you have not built up the muscles, but once you are trained, you can easily run for an hour or even more. So, it is the same for sustainable food and sustainable business; we need to start and be more physically ready.
To change habits is a choice. We must change habits. Of course, it is an effort; it is not easy to go out of your comfort zone. But we must. It is an obligation. Sustainable food is good business.
IPS: You are from Argentina—a country of the Global South—but you have restaurants in France, China, Thailand, and Japan. What role should the developing countries and the hospitality industries in the Global South play in sustainable food and biodiversity conservation?
Colagreco: We have to be careful because my role as ambassador is to lead by example and amplify the voice of biodiversity. We have about 30 restaurants worldwide, and it's very interesting because the more I travel, the more I realize that the challenges are different everywhere. Situations vary so much that, of course, there is no one way.
It is not the same situation in Asia, South America, the United States, Europe, or Africa. Even in every area, you have very different situations
My first priority when settling in a new country is to identify the local committed producer, with whom I can work to implement our circular gastronomy. My aim is always the same: to cook as much local, fresh and well-grown produce as possible. It is a question of respect for our clients and for the communities that work hard to offer a better food alternative. It's a question of respecting our planet.
Everyone needs to contribute, and my role is not to point fingers. The role of governments is to support their sustainable agriculture, their sustainable fishing industry, to protect their waste management, to regulate it and to fight against all unsustainable practices.
And the role of hospitality leaders is to have the courage to let circular gastronomy define their food and beverage offers.
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© Inter Press Service (2024) — All Rights ReservedOriginal source: Inter Press Service