In the second part of our interview series with Certified Master Chef James Corwell, we delve into the actionable steps chefs and culinary professionals can take to advocate for reallocating farming subsidies to support plant-forward diets. Chef Corwell’s insights provide a roadmap for industry leaders to drive meaningful policy changes at both local and national levels, ultimately transforming our food system for the better.

Understanding the Drivers of Change 

Chef Corwell emphasizes that significant changes in our food and healthcare systems are driven by multiple factors. Corporate mandates aimed at reducing greenhouse gas emissions, particularly scope 3 emissions, play a crucial role. Similarly, the insurance and healthcare industries are increasingly focusing on the role of diet in managing lifestyle diseases and aiding recovery and healing. Government mandates are also essential, as they are responsible for ensuring the well-being of citizens. Unhealthy populations strain government resources and the nation.

“Given government subsidies are not going away, they are going to shift away from animal food to more sustainable foods from the farm directly to the table,” says Corwell. This shift is exemplified by new legislation like the Green Energy Law, which incentivizes farmers to adopt cleaner energy sources and diversify their agricultural production. This framework, still in its early stages, promises long-term benefits for community health and agricultural sustainability.

Empowering Culinary Professionals

To expedite this transition, the culinary industry must embrace and advocate for these changes. Chef Corwell stresses the importance of educating culinary professionals about emerging trends in schools, healthcare, and corporations. “Chefs need clear talking points and models to effectively communicate and embody the rationale for transitioning to a more plant-forward diet in their establishments,” he explains.

Chefs must understand that the shift towards plant-based options is driven not just by resource scarcity, but by the industry’s evolution towards more efficient, healthful, ethical, and bountiful dining experiences. With knowledge and concrete examples, chefs will be better equipped to promote the necessity of these changes.

Integrating Sustainability into Culinary Education

Expanding the reach and impact of sustainable practices requires comprehensive training and support for chefs. Educational institutions should integrate sustainability into their curriculum, ensuring that future culinary professionals are well-versed in regenerative agriculture principles and the benefits of a plant-based diet. Ongoing professional development opportunities can help current chefs stay updated on the latest trends and best practices in sustainable cooking.

Corporate leaders in the food industry must also play a pivotal role. Companies like Unilever and Compass Group are setting clear sustainability goals and providing the necessary resources to achieve them. “Large food service providers are working towards ambitious sustainability targets, including reducing food waste and sourcing more plant-based options,” says Corwell.

Public Awareness and Consumer Behavior

Public awareness campaigns are vital in shifting consumer behavior towards more sustainable dietary choices. By highlighting the environmental and health benefits of plant-based diets, these campaigns can encourage individuals to make more informed food choices. Governments and independent organizations can support these efforts by funding research and public education initiatives that promote sustainable eating.

A Call to Action for Culinary Professionals

The convergence of corporate mandates, healthcare initiatives, and government policies sets the stage for a transformative shift in our food systems. Chefs and the culinary industry, with their unique ability to influence food culture, have a vital role to play in this transition. Through education, advocacy, and innovation, culinary professionals can lead the way toward a more sustainable, healthful, ethical, and secure culinary future.

“Like checking the label of a product before purchasing it, showing the world how you understand the need for positive sustainable change is just good business because people are watching,” concludes Corwell. By embracing these practices, chefs can drive the change needed to create a better food system for all.

Read Part 1 of our Market Perspectives interview series with Certified Master Chef James Corwell and stay tuned as we dive deeper into these topics in future articles.