海外からの応援メッセージ

In a world where we pay ever more attention to “influencers,” chefs are super-influencers. And as climate chaos and the loss of biodiversity (including the pollinators farmers have long depended on and taken for granted) begin to impact the availability, quality and price of food around the globe, I warmly welcome The Japanese Chef’s Manifesto for a Sustainable Future: 17 Guidelines Toward 2030. And congratulations to the team who put it together—aiming to make healthier, more sustainable and widely regenerative diets both more seductive and delicious.

Ensuring that we can feed a growing global population in ways that are both healthy and environmentally sustainable is one of the most pressing challenges we must collectively face as we look toward 2050. Achieving this will require the full depth of creativity and innovation that chefs can so uniquely bring to our tables. The Japanese Chef’s Manifesto is a vital and timely initiative, and I wholeheartedly welcome it. I am particularly encouraged that as well as the importance of the marine environment and biodiversity, it recognises human rights and human rights due diligence. Food systems have too often failed to respect or reward those who labour within them, and we must acknowledge that environmental sustainability will simply not be realised, if the communities that supply our food do not thrive as well.