Recettes pour un Monde meilleur
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The plate we eat off is one of the most potent arms we have to fight global warming and protect the planet. Today more than ever, our diets play a decisive part against the threats and dangers that loom over the destiny of planet earth. This is why the investigative journalist Benoît Bringer embarks on a journey in search of women and men engaged in inventing a new food model respectful of the human being and nature. This documentary is an act of hope that shows how each one of us can fight for the use of new strategies for an economically sustainable food transition.
The plate we eat off is connected with all the problems that the planet is addressing today: the rise in temperatures, the pollution of the atmosphere, rivers and oceans, the loss of biodiversity and even the improper use of water. And do you know what I say? This could be good news. Because if we progressively change our way of eating, we will be able to protect the planet and the incredible, marvelous natural world we enjoy today.
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About the Movie Food for Change
The data are indisputable. Every year 1.3 billion tons of food are wasted, a third of all food produced. If food waste were a nation, it would be the third largest producer of greenhouse gases in the world. As if that weren’t enough, in the same period of time, 13 million hectares of forest disappear to make room for intensive crop cultivation.
“One thing that I find really peculiar,” says the primatologist and anthropologist Jean Goodall, author of Harvest for Hope: A Guide to Mindful Eating, “is that the modern method of industrial agriculture is called conventional. Because, in reality, there’s nothing conventional about it.”
Industrial cultivation wounds the land by attacking biodiversity: the recourse to pesticides poisons food and pollutes the undersoil. To put it simply, either we have food transition or we’ll have an environmental disaster. So how can we reverse the trend? How can we ensure that the human-nature relationship recovers its indispensable balance?
Food and ecological transition is possible with a bottom-up approach, improving our individual behaviors and realizing the extent to which they can influence the entire ecosystem. Because, as the chef Gilles Daveau says, it is possible to fight climate change by “simply having lunch, simply learning to eat well”.
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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Creative Europe Media Program. Neither the European Union nor the granting authority can be held responsible for them.