Could the answer to many of the world's problems - be food?
Tracy Berno, Professor of Food Studies at Auckland University of Technology (AUT) and New Calendonian chef Gaby Levionnois believes so.
"We've got a lot of systems problems on the planet and a lot of those have at their source contemporary industrialised food systems," said Berno, "So if food is a big part of the problem, then food must be the answer as well".
The audience in AUT's School of Hospitality kitchen theatre watch on as Tracy Berno and Gaby Levionnois discuss sustainable eating and the world of the Pacific Food Lab. Photo: Liz Garton
Tracy and Gaby hosted an event at AUT's Culinary Arts and Gastronomy Winter Series, called 'Not Just Another Coconut: The Work of the Pacific Food Lab' where they discussed the work of this organisation and its goals for improving the health of eaters and the world in general.
Tracy and Gaby whipped up a fish kokoda, marinated venison and a duck dish as they discussed things like beneficial recipes and being more conscious about what we are eating.
The food on offer at AUT's Culinary Arts and Gastronomy Winter Series 2022 event 'Not Just Another Coconut'. Photo: Liz Garton
"It's about feeling good and food making you feel good, as well as engaging with food and food systems that are healthy for the planet," said Berno.
Levionnois adds, "We take it for granted now. We have food on the table so easily, but if we run out of it, then you will start thinking more about it. But the goal is for everyone to understand what food is about and not take it for granted."
He said we learn to count, talk, write and read, but we have not been taught how to eat.
Tracy Berno and Gaby Levionnois preparing a kokoda dish for AUT's Culinary Arts and Gastronomy Winter Series 2022. Photo: Liz Garton
The work of the Pacific Food Lab is about doing all of that.
Before lockdown, Tracy worked with students at AUT's south campus to plant and tend their own garden beds.
"We had a big harvest dinner where we brought I think was eight students into the kitchen, only one of whom had ever cooked before and we catered a meal for 90 people," she said.
"The buzz, the look of sheer accomplishment on the students faces was just incredible. And it's all about that engaging with that that food system and the food and really getting a lot of enjoyment about it and using it as a tool to bring people together as well."
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Photo: Liz Garton
