WASTE NOUGHT

As much as we’d like to think our best meals are the product of a singular act of culinary ingenuity, the truth— should we choose to discern with greater conviction—points to a much larger and more complex system of farmers and growers, engineers, retailers and chefs.

And in an age where sustenance and the fate of the world that provides it is so fundamentally intertwined, the once intuitive act of choosing how we break bread carries a heavier toll.

Fact is, who would have thought we’d ever find ourselves contemplating running out of chocolate? Or that we would be able to eat a fish that has outlived the dinosaurs to the brink of extinction simply because we can’t get enough of its golden eggs.

But, yes, there’s much that we can do—and, thankfully, they will involve the best meals you have yet to have.

Because our choice matters more than ever, it will inevitably guide and inspire tomorrow’s custodians of heritage cuisines, the likes of Peranakan champion Chef Malcolm Lee (see page 20) or, for that matter, Chef Konstantin Filippou, whose cuisine famously melds Mediterranean influences with Austrian fundamentals and regional produce (read more about Vienna’s evolving culinary scene on page 24). And just so you know, it is a renewed interest in native produce and heirloom varieties that’s driving Britain’s current gastronomic revolution (more on that on page 30).

Could Singaporeans be equally vested? That is the belief of a band of young eco-warriors who are leading the charge for a more sustainable food industry (see page 34). And if you think that’s awe-inspiring, the resourcefulness today’s top chefs are showing in their efforts to reduce food waste is downright sexy (we spotlight examples on page 40). That said, if you’re hankering for a somewhat rebellious sip, we’ve got valuable insights into Languedoc’s delectably unorthodox pours (page 48) and unconventional spirits on the rise (page 54).

Just don’t simply embrace the change you want to see, celebrate it.