As we considered a scalable model that can impact our world, it became clear that to create sustainability for ourselves and our planet over the coming 20 years we are all required right now to look at consciousness around eating, drinking and our overall dining and kitchen experience.
As our population grows we can either succumb to compromise that may lead to greater suffering or we can commit ourselves to sustainable habits around digestion, gut health, food waste and move ourselves to primarily plant diets. Our increased demand for alternative crops and flours is then to support global farmers in their increased organic productivity. This means a shift away from dependency on wheat, corn and red meats.
We look at food as a pivotal way, if not the primary way to heal our planet and all who inhabit it.