The future of food is a topic of growing importance as our world faces a number of challenges, including climate change, population growth, and food insecurity. Amanda Katili-Niode, Mei Batubara, Tantrie Soetjipto, and Claudia Laricchia recently discussed these challenges on Ubud Food Festival, 1 July 2023, and offered their insights on how we can create a more sustainable and resilient food system.
One of the key themes of the discussion was the need to adapt traditional farming practices to meet the demands of a changing world. Emphasizing in the importance of biodiversity and regenerative agriculture, which can help to protect our planet’s natural resources. The panelists also stressed the importance of drawing on our culinary heritage to inform sustainable food practices. They pointed to traditional food materials, such as Bekatul, Sagoo, and Sorghum can be modified into a snack and cookies that is liked by many.
The discussion was a thought-provoking and informative look at the future of food. Their message is clear: we must act now to create a more sustainable and resilient food system for the future.