A selection of cooking experience, research projects and curated tasting experiences
#RESEARCH
Food Shapers | Circular Economy and Sustainable Food Systems
✈ Bologna, Amsterdam, Berlin, Toronto, San Francisco, Hong Kong, Shanghai, Mumbai
#COOKING
Red Fork Deli
✈ Bangalore, India
Cooking as a sous chef at Red Fork Deli in Indiranagar Bangalore was one of the best experiences to create and learn about new food, technique and customer trends. Run by Chef Xerxes Bodhanwala, his wife Sneha and Mum, Zarine Kharas it was a perfect blend of old and new.
#RESEARCH
Chefs, Food Citizenship & the Circular Economy
So as cooks we see give and take the relationship between the environment and technology that are redefining our roles in the food system.
We start to follow the concept of a food citizen where we engage and practice food-related behaviours that support, rather than threaten, the development of a democratic, socially and economically just, and environmentally sustainable food system. (Wilkins, 2004)
#RESEARCH
Global Mission
✈Food Innovation Program, Reggio Emilia, Italy
Food Innovation Global Mission – action research on Circular Economy and Sustainability and the transitioning of food systems around the world. Interviewed over 160 food heroes, uncovering insights and exploring ideas for positive change in our food system.
A detailed journal of the Global Mission coming soon. In the meantime check out our research at foodshapers.org
#RESEARCH
Edible Issues
✈India
News, happenings, and dialogue from the Indian food system
#EXPERIENCES #RESEARCH
Wast(ED) | Tea & Conversations on Food waste with kids in Hangzhou
✈Hangzhou, China
A curated tea experience and a global conversation on food waste