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Taste the Future of Food TASTE THE FUTURE OF FOOD FOOD4EVER.ORG FOOD4EVER.ORG WE DEPEND ON 4 CROPS FOR 60% OF OUR CALORIES PG 2 #LETSPLANTTHESEED 4 CROPS FOR 60% OF OUR WHEAT RICE CALORIES MAIZE POTATO PG 3 FOOD4EVER.ORG Biodiversity for Resilience. We depend on a shockingly fragile foundation for our food. In fact, of the 30,000 edible plant species that exist, just four account for around 60% of our calories. What many people don’t realize is that we’re losing food diversity every day. If we’re going to sustainably produce enough nutritious food for 9 billion people by 2050, we need to conserve and share all food diversity. Most of us are fortunate to eat three times a day. That’s three opportunities we have to decide which foods to consume, where to source them, and which establishments to support. By demanding more diverse foods, we can provide the foundation for a nutritious and resilient food system. PG 06 Food Forever PG 08 Meet the Teams PG 28 Take Action PG 31 Upcoming Events PG 34 About Us PG 4 #LETSPLANTTHESEED Photo: Sabrina Dallot-Seguro/Forest PG 5 FOOD4EVER.ORG Food Forever Experience Stockholm We challenged 18 innovative chefs from around the world to plate up the future. The Food Forever Experience Stockholm will give you a glimpse of what the future of food could taste like if we embrace some of the weird and wonderful foods currently on the margins of the culinary mainstream. At the Clarion Hotel Sign, we’ve challenged creative chefs to cook up futuristic dishes featuring unusual plants with wonderful names like scotch bonnet and Skånska gryn - and you’ll be tasting the mouthwatering results. They’ve paired up in ten teams to shed light on some of the world’s lesser known crops, while calling on all of us to plant the seed for a more diverse, sustainable, and delicious future. PG 6 #LETSPLANTTHESEED “Variety is the very spice of life, that gives it all it’s flavor.” - WILLIAM COWPER PG 7 FOOD4EVER.ORG MEET TEAM 1 Natacha Gomez Megha Kohli Haitian Chef Natacha Gomez is passionate about tourism India’s Chef Megha Kohli is one of the country’s youngest and gastronomy and became a government official chefs. Currently the head chef of Lavash By Saby, the appointed to promote the tourism in Haiti because of that. Armenian restaurant in Delhi’s artsy Mehrauli area which In addition, Natacha Gomez is letting the world discover has created quite a buzz, Megha has already garnered an her style of cooking as Chef T and Chef Natacha Gomez. experience of twelve years in the industry at this young age. Her cuisine ranges from the Taino’s, to The New Haitian Deeply influenced by her grandmother’s and mothers Gastronomy which is about revisiting traditional dishes with cooking, Megha started pottering around in the kitchen a modern twist and to promote local, fresh and organic when she was barely 5, indulged, as she was by her products. Her company, INVESTA HAITI, created the label grandmother who had no qualms about her messing up the 100% Lokal, a movement to help promote buying locally kitchen! She has previously worked with Oberoi hotels, The sourced products to boost the region’s economy. Chef Olive Bar and kitchen group of restaurants and is also an instructor for World Central Kitchen, she also has her own independent food consultant. line of products who range from hot sauces, jams, spices and traditional desserts. Food is not her only passion, Currently Megha is the head Chef and head of operations she is deeply involved in her community by working with at Lavaash By Saby and is heading the kitchen and two women NGOs to help reduce the gender gap and restaurant operations there. Lavaash is the only Armenian empowering women. restaurant in the country. She was involved with Lavaash since its inception and stayed Calcutta for 2 months to Chef T is the founder and member of: Le festival du Café, Le research on Calcutta-Armenian cuisine. She believes firmly Salon de la Nouvelle Gastronomie Haitienne, Co-owner of in using only local , regional and sustainable produce. Her Kanowa Farms, President of AFADEM ( Aksyon Fanm Pou restaurant is one of the first restaurants in India that has a Demen Miyo) a women NGO, President of Women 4 Better menu that uses 100% local ingredients and nothing in the World, Co-producer of Concours Culinaire Franco-Haitien, kitchen is imported . and a member of the celebrities Chef program of Holland America Cruise Lines. As a James beard Chef, one of Chef Known for her very warm and affable nature, Megha is a Natacha’s goal is to work and make her native land Haiti popular name in the industry now. She loves to interact with her become a culinary destination. guests and rattle off the history behind each dish she serves. She wants her guests to know just how much thought, effort and @_natacha_gomez_ research have gone into the preparation of each dish. www.natachagomez.com Megha’s mantra, however is, that cooking is an emotional process and not a technical one. You can serve the most perfectly prepared dishes, but if you haven’t connected with the food and the farmers while making it, it’s an effort gone waste. @meghakohli PG 8 #LETSPLANTTHESEED THE MORINGA Moringa is a fast-growing, drought-resistant tree native to India, but found in many parts of the tropics. It is sometimes called the “Never Die Tree” because of its extremely hardy nature. The young seed pods and leaves are used as vegetables and many other parts are used in traditional herbal medicine. PUMPKIN FLOWERS Pumpkins are native to North America and its flesh, seeds, leaves and flowers are edible. The yellow/ orange flowers of the pumpkin can be eaten cooked, stuffed and fried. They have a flavour that’s somewhere between asparagus, broccoli and spinach and soft texture. The leaves are often left behind when pumpkins are harvested, yet they are high in vitamin C, so need not be overlooked. SCOTCH BONNET The scotch bonnet is a chilli pepper variety named for its resemblance to the traditional Scottish bonnet worn by men. It is native to the Caribbean and Central America and is very, very hot. PG 9 FOOD4EVER.ORG MEET TEAM 2 Manjit Singh Gill Maximillian Lundin Former Corporate Chef, ITC Hotels Chef for 25 years cooking plantbased organic food. Written Indian Chef Manjit Gill is a highly acclaimed chef with over four 4 cookbooks, cook vegan food on of the biggest TV- decades of excellence in the culinary profession. With a mantra shows in Sweden on a regular basis, ran a vegan organic of “discovery & constant innovation”, Chef Manjit is held in restaurant for 4 years, currently Country Manager for Simple the highest regard by the hospitality industry’s top gastronomic Feast - a plant based organic box scheme company. Educate echelons. Chef Gill has been honoured innumerable times for his formidable work with restaurant brand creation, icons of and lecture in sustainable cooking and eating. Live by these Indian cuisine such as Bukhara, Dumpukht, Kebab & Kurry, words: ”I want as many people to eat as much plants as Dakshin, Royal Vega – Honestly vegetarian. soon as possible”. Chef Manjit has been awarded the Lifetime Achievement @maximillianlundin Award from India’s Ministry of Tourism in January 2006; presented the “Punjabi Gold Award” for invaluable contribution to Punjabi community by the World Punjabi Organization in 2007; and received the prestigious Paryatan Ratan (Jewel of Tourism) by Panjab University in March, 2016. Chef Gill is passionate in researching and applying the learning of Ancient Indian Cuisine and a great believer in the sustainable food philosophy of Indian Vedic knowledge - Ayurveda and Slow food. Chef Manjit has authored a number of books: Eating wisely & well by Penguin, Fire / Water / Earth / Air / Ether Secrets of Indian gastronomy and Indian Spa Cuisine. Chef Manjit is also a founding member of the monthly magazine “Cuisine Digest” to share knowledge with the Chefs by Chefs. As a President of Indian Federation of Culinary Associations, Chef Manjit has India’s membership of World Association of Chef’s Societies – WorldChefs; currently serving as chairman of the WorldChefs’ Culinary Culture and Heritage Committee. Under his leadership “Chef & Child” was started in 1995 and spread all over India. In Manjit’s own words, “ In many respects my philosophy on food and my life are same - both should be an experience of happiness, serenity and joyful living. These principles have developed from a broad range of professional experiences as well as from contact with people of diverse cultures and lifestyles. This truly reflects Chef Manjit’s perspective of food and life. “My kitchen is a mystical place, my temple. It is where the learning of the past transfer into the future.” @chefmanjitgill PG 10 #LETSPLANTTHESEED THE GREEN PEAS The pea is most commonly the small seed or the seed-pod of the pod fruit Pisum sativum. It’s a cool season crop grown in many parts of the world. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas. Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein. P G 11 FOOD4EVER.ORG MEET TEAM 3 Palmiro Ocampo Alex Cronwall Ståhl As an advocate for the World Food Programme, Chef “What originally got me interested in the world of food Palmiro Ocampo is a Zero Hunger champion in his home was homecrafts back in grade school, you know when country Peru, working to eradicate hunger and end all you were put into groups to make cinnamon buns or some forms of malnutrition.
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