Stewards Of Nature

There was a time when sustainability had little to do with our lives. Now, it's all the buzz, especially in the food industry

- Jaclyn Clemente-koppe

Living a sustainable lifestyle is not the fleeting trend most people assumed it to be. We do not need to look far to verify this—the Philippines' seemingly irreparable rice shortage is a constant indicator of this problem. At the recent Madrid Fusión Manila, sustainability was the theme that had local and international chefs, farmers, food manufacturers, and epicures rallying together. At the expo, which showcased thousands of local food products from all over the country, the focus was on responsibly farmed produce using mostly traditional methods and organic practices.

The spotlight continues to shine on heirloom grains; world-class chocolates and cheeses made with locally grown cacao and milk from Bukidnon's grass-fed cows; and premium dried fish from small coastal communities.

All over the world, the movement is widespread and thriving. Chefs and restaurateurs understand that sustainable practices not only limit their carbon footprint but also provide guests with the best produce possible. It is not only socially responsible, but also a very basic solution for businesses to survive for much longer.

ODE FOR THE ORIGIN

In rising Asian economies, the focus is understandably on the numbers. “People in Korea are all about work. Working hard,” Michelin-starred Korean chef Tony Yoo says. Functionality and efficiency still very much trump environmental consciousness there. However, Yoo feels that the winds are shifting as the standard of living rises. In his pioneering restaurant Dooreyoo, wherein he fashioned a new Korean cuisine, Yoo still believes in looking to his grandmother’s traditional recipes for guidance. “The old way is, for me, the perfect way,” he says. This “way” is largely reliant on fresh ingredients and calls for Yoo to be fully aware of their origin.

PASSION FOR PRODUCE