(Cambridge University Press, 2019) Pereira, Laura M. (Laura Maureen), 1985-; Calderon-Contreras, Rafael; Norstrom, Albert V.; Espinosa, Dulce; Willis, Jenny; Lara, Leonie Guerrero; Khan, Zayaan; Rusch, Loubie; Palacios, Eduardo Correa; Amaya, Ovidio Perez
Projections of a burgeoning population coupled with global environmental change offer an increasingly dire picture of the state of the world's food security in the not-too-distant future. But how can we transform the current food system to become more sustainable, more equitable and more just? We identify kitchens as sites of transformative innovation in the food system where cooks and chefs can leverage traditional food knowledge about local food species to create delicious and nutritious dishes. Achieving a sustainable food system is a grand challenge, one where cooks in particular are stepping forward as innovators to find solutions.