IN THE BEGINNING…

Pre-historic Era: people were hunter-gatherers

10,000 BC - 19th Century: domestication of crops and livestock, and numerous developments in farming

For centuries, ALL food was farm to table.

People grew their own food or bought it from nearby farmers.

In the early part of the 20th Century, commercialization lead people away from that.

Improved transportation and refrigeration made it possible for food to be transported hundreds or even thousands of kilometers and still ensured their freshness.

BUT TODAY…

Virtually any one can have any food any time and any where

People have become so busy that the fast-food industry emerged

“It’s a fallen world. We eat and we sacrifice in the process.”

-Dan Barbers

• Hazda people in Tanzania, one of the few remaining population of hunter-gathers

• Women search for berries and other wild plant food, while men hunt for game.

• Research from WHO shows, they burn as much calories as walking westerners

do.

• Obesity and heart disease are unheard of.

SUSTAINABLE

INGREDIENTS

Buy fresh, seasonal and local

If you were to tour a farm to table kitchen, you would see that most of the produce is in its original state

The chef will be able to say where the source was for the ingredients

Because local food doesn’t have to travel long distances, it is grown in order to taste better and be healthier rather than to be resilient to long travel.

Use seasonal products as a marketing strategy- the flavors are unbeatable too.

Buy fresh, seasonal and local

Focus on whole, minimally

processed foods.

Avoid processed food; instead, incorporate items

that are whole, minimally processed in-house.

Nut butter, Mayonnaise, Spice mixtures, pickles,

ketchup, Sriracha

Think produce first

Feature green leafy vegetables and a mix of colorful

fruits and vegetables

It contains fiber, which can mitigate negative blood

sugar response

New Diet: Protein and Veggies OR Carbs and

veggies

Old diet: Protein and Carbs

Think produce first

Make whole, intact grains

the new norm

Highlight slow-metabolizing, whole and intact grains

Limit anything white (potato, bread, rice, pasta,

sugar)

Can be creatively in salads, soups, side dishes,

breakfast dishes

Make whole, intact grains

the new norm

Go “good fat” not “low fat”

Change the mistaken belief to limit ALL fat

There’s no such thing as a low-fat diet

Choose healthier oils- Use plant oils that contain unsaturated fats

Your body can process animal fat better than hydrogenated oil

Olive oil, nuts, nut butters, avocados, and fish

Go “good fat” not “low fat”

Heriloom and Heritage

Heirloom vegetables and heritage meats

When a farmer produces heirloom foods he is

investing in the future by keeping the item from

becoming extinct

Innovate replacements for

sugary beverages

Sugary beverages are a prime source of extra

calories

Naturally fermented alcohol

Innovate replacements for

sugary beverages

Serve less red meat

• Red meats can be enjoyed in small portions.

• Feature it in plant-based recipes

Serve less red meat

Serve less red meat

MENU INNOVATION

Be transparent about

sourcing and preparation

Providing customers with abundant information about food production methods, sourcing strategies, calorie and nutrient values, labor practices, animal welfare, and environmental impacts

Build trust with your consumer by being open about your practices

Know the story behind every ingredient

On our menu, we specify the farm it originated from and which products are organic.

Be transparent about

sourcing and preparation

Support better agricultural

practices

No use of pesticides, multi-cropping, use of organic

fertilizer

Livestock- Pasture fed, free range, no hormones

ILOCOS OCEANA –

VANNAMEI SHIRMP

Lead with menu

messaging around flavor

Don’t just actively market the health attributes

Use salt as a seasoning rather than artificial flavor

enhancers

Healer salt VS killer salt

Stay away from high in sodium chloride salt: use salt

with high mineral content

Lead with menu

messaging around flavor

A natural way to enhance flavor

Food science of Salt

Draws out moisture to concentrate flavor

Allows for layering of flavor

Used for brining lean meats to prevent moisture loss

Makes us salivate so we’re able to dissolve the flavor

molecules more

SALT

Yamanko Salt- Bamboo smoked sea salt from

Zambales

Grow everyday options

Expansion of everyday food and menu choices that

embrace current nutrition and environmental

science.

With the current food industry, the secret of a

successful restaurant- offering everyday food

options

Offer something where customers get to customize

their meal

Grow everyday options

Reduce portions:

emphasize calorie quality

over quantity

Change the perception that bigger portions are of

greater value

Focus on flavor, nutrient quality, culinary adventure

and dining experience

Encourage sharing rather than traditional American

sized “Godzilla” meals

Reduce portions:

emphasize calorie quality

over quantity

Celebrate cultural

discovery and diversity

Respect and preserve family traditions and

centuries-old food cultures

Offer a myriad of flavor strategies to support

innovation around healthy, delicious, even craveable

cooking

Find a way to merge cuisines together; balance

between familiar and exciting

Celebrate cultural

discovery and diversity

Singaporean cuisine is Nonya

In NY, the best seller in a Filipino restaurant is duck

confit adobo, salmon head sinigang sa miso, lamb

kaldereta

Kinilaw and ceviche during the Acapulco trade

Celebrate cultural

discovery and diversity

Celebrate cultural

discovery and diversity

Leverage globally inspired,

plant-based strategies

Shift to meat alternatives

It has less negative impact on the environment

rather than raising livestock

Leverage globally inspired,

plant-based strategies

Design sustainability into

operations and dining spaces

You can advance sustainability in these aspects.

Everyone needs to support sustainability in preparation,

energy consumption, etc.

Commissaries sacrificing quality for microwavable food;

food is cooked by production line workers, not chefs

35-65 kitchen to dining ratio vs 80-20 now

Using old frying oil as lamp oil

“Conventional agriculture has never succeeded in

feeding the world, and it’s never produced anything

good to eat. For the future, we need to look toward

alternatives.”

- Dan Barber

“We eat every day, and if we do it in a way that doesn’t

recognize value, it’s contributing to the destruction of

our culture and of agriculture. But if it’ done with

focus and care, it can be a wonderful thing. It

changes the quality of your life.”

- Alice Waters