Chefs from around the world served dishes made with tropical fruit and other exotic ingredients to celebrate the transformative power of sustainable, diverse, and healthy diets during the One Planet Network 2nd Global Conference of the Sustainable Food Systems.
The dinner, organized by Costa Rica’s Ministry of Agriculture and Livestock, Hivos, WWF, the Foundation for Costa Rican Gastronomy (FUCOGA), the Food Forever initiative, the SDG2 Advocacy Hub, the IDB Lab, the German Government, the Netherlands Government and the Nordic Food Policy Lab (Norden), gathered over 150 influential people that work overcoming the challenges in sustainable food systems and reaching the current SDGs.
Some of the dishes presented here provided participants with an idea of what the future of food will look like.
“Producing sufficient healthy food for 10 billion people by the year 2050 requires a shift towards more resilient and sustainable food systems” Marie Haga, the Director of Crop Trust, mentioned. “Some of the dishes presented here provided participants with an idea of what the future of food will look like.”
Empowering local communities through the access to sustainable and culturally accepted food, transforms into food and nutrition security.
"Reevaluating and promoting local cuisine is one way to halt and mitigate malnutrition and obesity” Myrtille Danse, Director of Hivos in Latin America and the Caribbean, said. “Empowering local communities through the access to sustainable and culturally accepted food, transforms into food and nutrition security.”
Costa Rica has promoted sustainable gastronomy, consumption, and production since 2015. “The Ministry of Agriculture and Livestock (MAG) promotes the development of technical capacities and the business management for competitiveness, equity and social, economic, and environmental sustainability for organizations and businesses from the agricultural sector,” highlighted Roberto Azofeifa, chief of the department of Sustainable Production and Agricultural Development for the Ministry of Agriculture and Livestock.
Costa Rican chefs that prepared the dinner included Randy Siles, first ambassador of the National Healthy and Sustainable Gastronomy Plan, as well as Emilio Valverde, Mayra Salas, Pablo Bonilla and Saúl Cordero. The group prepared dished from the future using local ingredients, along with Erick Oberholtzer, co-founder of US’ Tender Greens restaurant chains.
** The dinner event was part of the second Global Conference of the UN Sustainable Food Systems Programme (SFS) organized by the co-leads of the SFS program, of which Hivos is one. It brings together more than 150 participants to tackle the urgent challenge of transforming our unsustainable food system. For more information see this article about the conference.