Food systems transformation needs the culinary perspective

Climate change is the greatest existential challenge of our age. Behavioral changes are needed and time is fast running out. Food choices are largely involved. What people eat and drink has become increasingly industrialized, both in agriculture and in food production. Industrialization has positive effects and evidently, the global consumer likes the foods and drinks that the food system delivers. Nevertheless, the global food system is dysfunctional. The Food and Agricultural Organization (FAO) of the United Nations (UN) reports it from the agricultural side. There is more regression than progression in reaching the targets that were set to realize the Sustainable Development Goals (SDGs). The World Health Organization (WHO) of the UN reports serious concerns about the relation between food consumption and the increase in lifestyle related diseases. 

Academics basically agree about the need for food systems transformation. The food system is the result of the choices that people make. In general, consumers are satisfied with the foods that they currently buy: they are Convenient, Affordable and Tasty (C.A.T.). In order to alter food behavior behavior, food choices that are better for the people and the planet also need to be C.A.T. Liking is a motor of food choices. Deliciousness and liking are a vital part of solving the challenges in the food system. Consequently, the culinary perspective is needed in transforming the food system. Culinarians of all sorts  are needed in making better food choices that are found to be just as C.A.T.  as the ones people currently make.