First, You Have To Care

Heston Blumenthal addresses the macro issues of sustainability by deep diving into the micro.

- Koh Yuen Lin

For somebody known for his fierce devotion to scientific research, Heston Blumenthal – mad scientist of the culinary world and one of the pioneers of molecular cuisine – is sounding more like a spiritual guru at our interview. He talks about soul searching, emotions, the pursuit of happiness; he even quotes the Dalai Lama.

Blumenthal has just come out of the Milken Institute’s 22nd Global Conference where he shared the stage with corporate movers and shakers such as Pepsi-Co CEO Simon Lowden, food tech venture capital company Bits and Bits managing director Matilda Ho and waste-recycling outfit Treasure8 founder Timothy Childs. They expounded on the responsibilities of the private sector, touched on the role of the government, and explored new market opportunities. Off-stage, Blumenthal – through his restaurants – is known for his efforts to minimize food wastage and support sustainable food sources. Putting money where his mouth is, he even bought into Australian company Aquna Sustainable Murray Cod earlier in 2019.

Yet now, all Blumenthal wants to talk about are feelings.