This manifesto rises from the belief that there is a way to broad planetary prosperity that starts from our individual and collective food choices. When we are able to choose what we eat, we can inﬂuence our own well being and that of the Planet.
Our choices need to bring us pleasure, health, connection and well being and we propose the following 7 principles to make the best choices:
EAT JUST ENOUGH
(slow down when you get to 80%)
MORE LOCAL AND SEASONAL PRODUCTS
MORE PLANTS, MOSTLY LEAVES
(less animal protein)
MORE DIVERSITY ON YOUR PLATE
(flavors, colors, textures …)
APPRECIATE ALL INGREDIENTS, THUS REDUCING YOUR CONTRIBUTION TO FOOD WASTE
MORE NATURAL & FRESH FOOD
(prepared by humans not machines)
KNOW AND RESPECT THE ORIGIN OF YOUR FOODS
Taking an active part in the whole life cycle of food, from seed to stomach to sharing, we can own our life path, and the physical, emotional, energetic and intellectual dimensions of our body.
WHAT DOES THIS MEAN IN PRACTICE?
That every day we need to go for the healthiest food option we have at hand.
Before we decide what we are going to eat, ask:
- Is it transgenic? Is the price fair? What is its origin?
- Is it synthetic? Is it processed? Is it home-made? Was it prepared by humans or machines?
- Was it prepared with love? Is it accessible to everyone on the Planet?
We propose to take an activist stance, to be constructive and inclusive, so everyone may gain access to healthy and organic food. We need to ensure the Planet’s regeneration capacity is not hampered.
ALL LIVING BEINGS NEED TO HAVE A LIFE WITH DIGNITY.
WE NEED TO ACT
FOR ME, FOOD IS HEALING
(our individual choices enhance longevity)
FOR ALL OF US, FOOD IS CELEBRATION & CONNECTION
(our collective choices shape the food supply system)
FOR ALL OF US & THE PLANET, FOOD IS REGENERATING
(all of our food choices determine the Planet’s regeneration capacity)
We got together regularly for the past 15 months to discuss the future of food.
WHO ARE WE?
From a mediterranean kitchen chef to an amateur of vegan food, from a psychologist specialized in child obesity to a volunteer in a network that redistributes food, from an entrepreneur supplying live chlorophyll to a specialist in social intervention, from a raw food chef to a researcher and zero waste activist…