{"id":6270,"date":"2018-07-20T11:46:02","date_gmt":"2018-07-20T10:46:02","guid":{"rendered":"http:\/\/futurefood.network\/?p=6270"},"modified":"2018-07-20T11:46:02","modified_gmt":"2018-07-20T10:46:02","slug":"inspiring-and-stimulating-food-conversation-at-bombay-canteen-with-edible-issues","status":"publish","type":"post","link":"https:\/\/futurefoodinstitute.org\/ja\/2018\/07\/20\/inspiring-and-stimulating-food-conversation-at-bombay-canteen-with-edible-issues\/","title":{"rendered":"Inspiring and stimulating food conversation at Bombay Canteen with Edible Issues"},"content":{"rendered":"

\u201cThe Indian economy is booming, and people are turning to food not just as a physiological need but also moving up the ladder to look at food as a form of social interaction and reconnecting with nature and each other.\u201d<\/i><\/span><\/span><\/span>\u00a0-Elizabeth Yorke<\/span><\/span><\/span><\/p>\n

<\/a> In our visit to Mumbai, the Global Mission visited <\/span><\/span><\/span>The Bombay Canteen<\/a>, <\/b><\/span><\/span><\/span>a Restaurant in the heart of the city <\/span><\/span><\/span>that it prides itself in on recreating local dishes and reinterpreting age-old Indian traditions, to create an experience that toasts the old times and celebrates the new.\u00a0<\/span><\/span><\/span><\/span><\/span><\/p>\n

We couldn’t<\/span><\/span><\/span> find a better place for our event \u201cFood is a conversation: Edible Issues\u201d hosted by two of our researchers <\/span><\/span><\/span>Anusha Murthy<\/b><\/span><\/span><\/span> and <\/span><\/span><\/span>Elizabeth Yorke<\/b><\/span><\/span><\/span>, who manage a webzine ( digital magazine) that deals with the food problems of the subcontinent Indian called <\/span><\/span><\/span>Edible Issues<\/b><\/span><\/span><\/span><\/a>. This event was part of a series of public discussions about innovation in the food system featuring entrepreneurs, industry experts, and policy advocates, To make us more conscientious about the future of food and learn something new.<\/span><\/span><\/span>
\n\"\"<\/a>
\n
\nEverything tied up with an illustrious panel composed by:<\/span><\/span><\/span>
\n*Thomas Zacharias<\/b><\/span><\/span><\/span>: Chef, The Bombay Canteen,<\/span><\/span><\/span>
\n*Varun Deshpande<\/b><\/span><\/span><\/span>: Managing Director, Good Food Institute<\/a>, India, <\/span><\/span><\/span>
\n*Dr. Kurush Dalal<\/b><\/span><\/span><\/span>: Professor, Archeology, University of Mumbai <\/span><\/span><\/span>
\n*Sara Roversi<\/b><\/span><\/span><\/span>: founder of Future Food Institute.<\/span><\/span><\/span>
\nSo what would the future of Indian food look like?<\/b><\/span><\/span><\/span>
\nAt the canteen, the panel shared insights on current best practices in the system and current developments from farmer welfare to lab-grown meat.<\/span><\/span><\/span>
\nA common theme was <\/span><\/span><\/span>collaboration<\/b><\/span><\/span><\/span>, <\/span><\/span><\/span>awareness<\/b><\/span><\/span><\/span>, and <\/span><\/span><\/span>education<\/b><\/span><\/span><\/span> in creating a sustainable food future.<\/span><\/span><\/span>
\nChef Thomas<\/b><\/span><\/span><\/span> brought up the need for re-connection between how food is produced and how we perceive and consume it.<\/span><\/span><\/span>
\nDr. Dalal<\/b><\/span><\/span><\/span> discussed in depth about the need for farming, cutting down reduction in waste of food.<\/span><\/span><\/span>
\nVarun Deshpande<\/b><\/span><\/span><\/span>, spoke about the innovations in ethical and environmentally <\/span><\/span><\/span>friendly protein sources in the future, not just being lab-grown meat, but also innovating on millet and current protein rich native Indian crops.<\/span><\/span><\/span>
\n\u30b5\u30e9\u30fb\u30ed\u30f4\u30a7\u30eb\u30b7<\/b><\/span><\/span><\/span> shared about how she started the Future Food Institute, and how during the Food Innovation Global Mission there are a lot of food h\u00e9roes that they have discovered that are making a difference in their own communities, like for example a five star hotel in India thas is working towards creating a sustainable environment, by treating food wastes, using hydroponics to grow lettuce.<\/span><\/span><\/span>
\nThis event gave all the participants a wide view on the current situation of food distribution, sustainability, and the importance of considering alternative sources to grow food.<\/span><\/span><\/span><\/p>","protected":false},"excerpt":{"rendered":"

\u201cThe Indian economy is booming, and people are turning to food not just as a physiological need but also moving up the ladder to look at food as a form of social interaction and reconnecting with nature and each other.\u201d\u00a0-Elizabeth Yorke In our visit to Mumbai, the Global Mission visited The Bombay Canteen, a Restaurant in the heart of the city that it prides itself in on recreating local dishes and reinterpreting age-old Indian traditions, to create an experience that toasts the old times and celebrates the new.\u00a0 We couldn’t find a better place for our event \u201cFood is a conversation: Edible Issues\u201d hosted by two of our researchers Anusha […]\n","protected":false},"author":3,"featured_media":6282,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[64,117],"class_list":["post-6270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-food-innovation-program","tag-future-food-institute"],"yoast_head":"\nInspiring and stimulating food conversation at Bombay Canteen with Edible Issues - 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