WE NEED TO TALK
This issue really got me thinking about our future. Though there are many things to look forward to in the F&B industry—from exciting trends and the entry of familiar franchises to the prominence of social enterprise—the bigger picture presents pressing matters that deserve much more hype and attention.
Food waste. Fact is, we waste too much rice. To be exact, an estimated 3.3 kilos from every person each year, according to the Food and Nutrition Research Institute (FNRI), under the Department of Science and Technology. That’s three tablespoons daily—collectively, enough to feed two million hungry Filipinos. And this is just rice! Just imagine the amount of crops, meat, and seafood that don’t get consumed. This leads to another problem.
Food shortage. If we continue to live this way, we will eventually experience food scarcity by 2050. The imbalance between production and consumption, matched with sound food security policies, is contributing to food shortage. According to Dr. Harvey Glick, senior expert for Scientific Affairs for Asia of Monsanto Asia, our current agricultural practices are not sufficient to address the growing requirements of the Philippines. The country’s population has gone beyond the 100-million mark but the agricultural industry hasn’t caught up with the increase.
Food diversity. For decades, our diet has relied mainly on white rice. It has been the grain of choice for most Filipinos for many years. This poses as a threat for plausible instances when diseases and calamities brought on by climate change wipe out this major food staple.
With the welcome introduction of adlai, and a wide range of heirloom rice varieties, we are given more choices to pair our food with and enjoy alternatives when it comes to flavor, texture, and nutrition. This is why we should consider practicing food diversity so we can safeguard this beloved grain, among everything else. We have to preserve our food treasures as well as keep our agricultural biodiversity active—and alive.
Our food right now is in a pretty good place, I’d like to think. But as the population continues to grow and climate change alters our farming processes, we are forced to make more with less. Which only means that we have to be more clever, economical, and efficient about the way we deal with food. These are matters that need further discussion, and we at F&B Report, hope that we are doing our part.
In line with this, we will be having our very first F&B Summit at the Samsung Hall in SM Aura on Oct. 5. We have invited panels composed of respected figures in their fields— hospitality, restaurant, and agriculture. Join us as we continue to dissect and address these and other relevant subjects concerning the industry. For tickets, visit smtickets.com