- October 23, 2015
- in Green Tips
- by marcos
As the ‘Western diet’ continues to spread worldwide and diverging movements of ‘fast’ and ‘slow’ food become ever more polarised – with enormous health and environmental consequences – I sit down with friend and colleague Joost Bakker to talk all things food, farming and future.
Joost, with one-half of the world’s population now living in cities – for the first time in history – and at the same time our modern food system is now the single biggest driver of global greenhouse gasses – how do you see these two processes are linked?
I see it as a fantastic opportunity to drastically change the way we grow our food. In 2008 I designed and built a restaurant that sat in the heart of Melbourne’s
Joost Bakker is a creative, architect, chef and fifth-generation tulip farmer. Founder of BROTHL and SILO, Melbourne’s first low-waste restaurants, he has a keen eye for making meaningful changes to the way we grow, serve and eat our food.
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