Question yourself. What is more sustainable? Digging into a superfood from far, far away or devouring a sugary cookie from regional products? Eating a carrot from a strain that hasn't changed over decades, or a genetically modified corncob that is not susceptible to diseases? We all want to eat sustainable. It's a good thing, but can be quite frustrating. First you'll hear fairtrade coffee is sustainable, the next day drinking coffee isn't sustainable at all. I believe you simply can't buy sustainable food.
As a food-storyteller I discuss sustainability with all kinds of people: farmers, businesspeople, scientists. At YFM we believe in good, clean and fair food, but is there food that fits all categories? Isn't it the same as the word 'sustainable'? Just a way to conceptualise the fact we want to eat food that's good for both people and planet.
Therefore I think the core of our 'sustainability problem', is that we have become detached from the people that produce our food. My solution: go outside and reconnect to the people who grow your food. Ask them how they do it and learn about seasonal produce. Also: buy direct-trade coffee, more money will end up in the farmers hands.
Some time ago, I made a potato soufflé for a farmer. To do this, I had to scoop out the inside of the potato. Something the farmer didn't like. He told me about the love and work he had put into that potato. Ever since, I haven't thrown away a single potato. That's what happens when you look for the people behind your food, and, honestly, I cannot think of anything more sustainable.
Photography: Amanda Drost