CONTRIBUTORS
This book started with a bundle of combined energy and rage to finally put
fifteen years of work and study about gastronomic sustainability on paper.
While the words on paper patiently waited for re-ordering new mind blowing
ideas and visions scattered around them to put the entire idea of chefs as
agents of change in new perspectives. This could not have happened without
the passion, love and professional views of dozens of people. First of all my
dear friends Bas Cloo and Cees de Vré who helped me with cooking and
inspire people to tell us the stories. Second my dear friends Xu Long who took
me on a food expedition in China, Chris Koetke who who inspired me
through numerous skype sessions and Julian Cribb, a partner in crime who
understand world of food better than nobody else. I am thankful to all the
beautiful culinary minds that showed me part of their dreams like chef
Margot Janse, Chef Gabriel Levionnois, Tangör Tan, Mehmet Gurs or Selassie
Atadika. And of course all the hundreds of people I met throughout my
journey along chefs societies, governments, businesses, universities and
international organizations who in the end formed my journey. Last but not
least the love and adoration of my Dutch parents who, when I happened to be
bankrupt again fuelled my bank account and kept the faith that once there
would be a amazing product to be proud off. In the following biogs of all the
people that directly influenced me and helped to bring a part of them to you.
Chef Selassie Atadika (pag. XXX) is the executive chef of Midunu, Nomadic
Dining and Catering, Accra, Ghana. She worked for the United Nations for
fifteen years where she solved disaster events, but the kitchen and pop-up
dining is what drives her. She is highly involved in creating a new West
African Cuisine and bring traditional ingredients back to the consumer table.
[INSERT PICTURE 0 – ATADIKA]
Chef Alex Atala (pag. XXX) is the Executive chef and founder of D.O.M
restaurant and Ata institute, Sao Paulo, Brazil. His mission is to connect and
create social value to the food, people and culture from the Amazone
rainforest. His restaurant is among the best in the world and through his
voice he is able to mobilize chefs around the world.
[INSERT PICTURE 1 – Alex ATALA]
Chef Vishal Atreya (pag. XXX) is the executive chef at the Imperial Hotel in
New Delhi, India. He has worked in several countries, in both rural and
urban areas, and this experience has made him keen to find ways of using
regional products from local farmers and producers in a way that suits a large
hospitality business.
[INSERT PICTURE 2 – ATREYA]
Rob Baan (pag. XXX is the founder and owner of Koppert Cress, producing
cress, mini plants and speciality products. His mission is to bring health back
on the table and is a promotor and believer in the added value of vegetables.
[INSERT PICTURE 3 – ROB BAAN]
Michiel Bakker (Pag XXX) is the director Global Food Service at Google,
Mountain view, California. He is a dedicated to create added value for the
broader food systems and build new partnerships in and outside the Google
arena.
[INSERT PICTURE 4 – BAKKER]
Chef Guillemette Barthoil is food anthropologist and innovator, who tries to
find deliciousness in common and not so common fields. For this book she
walked the path of ancient Vikings and used birch bark for some new dishes.
[INSERT PICTURE 5 –BARTHOUIL]
Sam Birder (pag. XXX) is a social entrepreneur in agriculture, dedicated to
strengthen smallholder farmers in Turkey by unlocking their produce, create
smallholder industries and connect them to the hospitality markets.
[INSERT PICTURE 6 – BIRDER]
Prof. dr. Brand-Miller (pag. XXX) is a professor nutrition at the Charles
Perkins Centre, University of Sydney, Australia. She is best known for her
research on the glycemic index, where she shows how our bodies treat food.
[INSERT PICTURE 7 – BRANDMILLER]
Juan Carlos Garcia Cebolla (pag. XXX) is the team leader “Right To Food” at
the FAO in Rome. Mr Cebolla envisions the culture of food and it’s people as
the backbone of human dignity.
[INSERT PICTURE 8 –CEBOLLA]
Chef Lars Charas, a Dutch chef and gastronomic thinker. He is the author of
this book and promotes a change in diets throughout the globe.
[INSERT PICTURE 9 – CHARAS]
Chef Bas Cloo (pag. XXX) is a passionate Dutch sustainability chef and is one
of the leaders of Dutch Cuisine, a movement by chefs to promote a behaviour
change. He works closely with an organic farm specializing in under-utilized
species with interesting flavours and textures and experiments with whatever
comes to table.
[INSERT PICTURE 10 – CLOO]
Julian Cribb is an Australian author, researcher and advisor on food systems
and their challenges. In the coming famine he highlights his vision and tries to
mobilize politicians, ngo’s, chefs and research institutes to take notice of the
most severe threat of current time.
[INSERT PICTURE 60 – CRIBB]
Dr. Bruce Campbell (pag. XXX) is the director of the CGIAR research
program on food security and climate change. He works on technical and
social interventions to make communities less vulnerable to climate change.
[INSERT PICTURE 11 – CAMPBELL]
Dr. Hans Dagevos (pag.XXX) is a consumption sociologist at the Agricultural
economical Institute in the Netherlands. He researches what drives people
and how people can be motivated to change diets.
[INSERT PICTURE 12 – DAGEVOS]
Cathrine Delhi (pag. XXX) is head of sustainability ate the Nordic Choice
Hotel group. She is actively involved in different nudging programs to help
people make different choices while visiting the restaurants and buffets in the
hotel group.
[INSERT PICTURE 13 – DELHI]
Josh Evans is the lead researcher at the Nordic Food Lab, Copenhagen,
Denmark. He is highly involved in the concept of deliciousness and eager to
develop knowledge and techniques for the global gastronomic movement.
INSERT PICTURE 14 - EVANS
Dr. Line Gordon (pag. XXX) is deputy science director at the Stockholm
Resilience Centre in Sweden. She is involved in strengthening and connecting
men and it’s environment and believes the combination brings resilience to
societies.
[INSERT PICTURE 15 – GORDON]
Chef Mehmet Gurs (pag. XXX) is a Turkish-Finnish entrepreneur in
hospitality and founder of the Famous Mikla restaurant in Istanbul, Turkey.
He wants to strengthen and safeguard the Anatolian food culture, ingredients
and it’s people by using and promoting the culinary heritage.
[INSERT PICTURE 16 – GURS]
Chef Claudio Hall (pag.XXX) is the executive chef at Fonda el Refugio, a
restaurant founded by his grandparents and now the oldest restaurant in
Mexico City. He is a leading light in the Mexican raw food movement.
[INSERT PICTURE 17 –HALL]
Prof. dr. Arjen Hoekstra (pag.XXX) is a researcher at the Twente University
in the Netherlands and founder of the water footprint concept.
[INSERT PICTURE 18 - HOEKSTRA
Chef Sayan Isaksson (pag.XXX) is the executive chef and founder of
Esperanto restaurant in Stockholm, Sweden. He connects visions and believes
from the Japanese and Swedish cultures and cuisines. This search brought
him to a place in top 100 restaurants in the world.
[INSERT PICTURE 19- ISAKSSON]
Chef Margot Janse (pag.XXX) is the executive chef of Le Quatier Francais,
Franschhoek, South Africa. She is a respected chef in top hospitality and is
using the skills and people around her to bring more healthy and delicious
food to guest and society.
[INSERT PICTURE 20 –JANSE]
Chef Pascal Jalhaij (pag.XXX) is the executive chef and co-owner of Marfo
food, Lelystad, the Netherlands. As a former Michelin-star chef he uses his
skills to bring deliciousness into technology driven production processes.
[INSERT PICTURE 21 – JALHAIJ]
Prof. dr. Pavel Kabat (pag.XXX) is the Director general of IIASA, Vienna,
Austria. He is a Nobel price winner for his work on climate change and runs
multi-disciplinary teams to find solutions for water and food issues around
the world.
[INSERT PICTURE 22 – KABAT]
Young bin Kim is a researcher on organic food systems and former research
fellow at Nordic Food Lab. With her Asian roots helped to create the
innovative approach to combat the jellyfish invasion.
[INSERT PICTURE 23 – KIM]
Chef David Kinch (pag.XXX) is the executive chef of Manresa restaurant,
California. He envisions gastronomy as the motor behind a circular system
where restaurant, guests and suppliers provide mutual benefits to the system.
[INSERT PICTURE 24 – KINCH]
Chef Chris Koetke (pag.XXX) is the vice president of Laureate Universities
where he leads the gastronomic education on 5 continents. He is a tv celebrity
and has been promoting sustainable practices for over 10 years.
[INSERT PICTURE 25 – KOETKE]
Roel van Kollum is a passionate food lover, but rather have food as a way of
living than earning his money by being a chef. He is a fanatical gatherer of
wild vegetables, fruits and mushrooms and dreams of nothing more than
food and eating.
[INSERT PICTURE 26 – KOLLUM]
Chef Ma Kam Kui is the executive sous chef at Hong Kong Disneyland,
where he is in charge of western cuisines and tries to find practical solutions
for the societal questions of modern time.
[INSERT PICTURE 27 – KUI]
Chef Niven Kunz (pag.XXX) is a Dutch celebrity chef and part of the Dutch
Chefs movement Dutch Cuisine. His dishes, inspired by the produce he
sources from the western part of the Netherlands, near Rotterdam, are
typically vegetable-based and light.
[INSERT PICTURE 28 – KUNZ]
Chef Gabriel Levinnois is the driver of gastronomic sustainability in the
pacific. He is the founder and executive chef of Neofood, runs his own
restaurants and manage several pilots to create a new way of eating.
[INSERT PICTURE 29 – LEVINNOIS]
Chef Son Linxin (pag.XXX) has a thorough understanding of Chinese cuisine
in all its varieties. He tries to connect roast duck traditions with modern
flavours and find new interesting ways to combat the food waste topic in
Beijing.
[INSERT PICTURE 30 – LINXIN]
Chef Xu Long (pag.XXX) is the executive chef, Western cuisines, at the
Chinese House of Representatives in Beijing, China. As such, he is responsible
for creating the banquets and dinners served to visiting Western leaders. He
believes sustaiunability is the next global meeting point between food
cultures.
[INSERT PICTURE 31 – LONG]
Chef Ali Mandhry is a celebrity and TV chef in Kenya and Uganda, where he
is an enthusiastic promoter of tribal cuisines. He also aims to create a new
African cuisine and bring this to a wide variety of professional consumers.
[PICTURE 32 – MANDHRY]
Avery Mcguire is an ice cream addicted food anthropologist who
experimente with some new ice cream ocean-based flavours.
[INSERT PICTURE 33 – MCGUIRE]
Claus Meyer (pag.XXX) is an entrepreneur, chef and food activist. Founder of
Noma, the worlds best restaurant and Gustu, a school and restaurant concept
in Bolivia that educates under privileged youth and provides them with skills
to bring new vibes the Bolivian cuisine.
[PICTURE 34 – MEYER]
Prof. dr. Carlos Monteiro (pag.XXX) is an extra-ordinary nutritionist from the
university of Sao Paulo, who focus on social constellations of eating to
promote health.
[INSERT PICTURE 35 – MONTEIRO]
Chef Rick Moonen (pag.XXX) is an American seafood advocate and chef at
the seafood restaurant Mandalabay in Las Vegas. He has a wide knowledge of
sea vegetables, and uses his culinary experience to find new and interesting
ways of preparing them. He hopes that the ideas he generates will encourage
other chefs to work with these unfamiliar ingredients.
[INSERT PICTURE 37 – MOONEN]
Chef Rudolf Muller is the Executive chef at the Hong Kong Disneyland,
where he connects a variety of cuisines to new values.
[INSERT PICTURE 38 – MULLER]
Chef Yoshihiro Narisawa (pag.XXX) is the executive chef at Les Créations de
Narisawa. He applies traditional French techniques and visions to Japanese
ingredients and connects indigenous Japanese knowledge to the dinner table
to bridge the gap with modern gastronomy.
[INSERT PICTURE 39 – NARISAWA]
Dr. Sanderine Nonhebel (pag.XXX) is a researcher at the Centre for energy
and environment in Groningen, the Netherlands, where she specialized in
food systems and energy impacts. She is the master in formulating
misinterpretations to create a new level plain field for indebt discussion.
[INSERT PICTURE 40 – NONHEBEL]
Prof. dr. Marion Nestle (pag.XXX) is a professor at the department of
nutrition at the New York University in the United States. Her research and
writing focus on how science and society influence dietary advice.
[PICTURE 41 – NESTLE]
Prof. dr. Karen O’brien (pag.XXX) is a professor human Geography at the
university of Oslo, Norway and a lead writer of the IPCC report on climate
change. She works on the issues of social adaptation and human security and
is an active believe of practical solutions for change.
[PICTURE 42 – OBRIEN]
Harold Oldenbeuving (pag.XXX) is the deputy director operations of Marfo,
where is actively involved in changing food operations in a sustainable way
while maintaining productions on a large scale.
[INSERT PICTURE 43 – OLDENBEUVING]
Henri Oosthoek (pag XXX) is the managing director Koppert Biological
Systems, that through microorganisms and pollinators help chefs to verify if
the food they buy is healthy and chains transparent.
[INSERT PICTURE 60 - OOSTHOEK]
Dr. Stefano Padulosi (pag.XXX) is a senior researcher under-utilized species
at Biodiversity international, Rome. He is a specialist in what and how people
eat in traditional communities and want to bring the vast amount of healthy
and nutritious traditional ingredients back to the market.
[INSERT PICTURE 44 – PADULOSI]
Clara Ming Pi (pag.XXX) is a Chinese food consultant on health and
sustainability and board member of the Food Consultants Society
International. She is highly engaged in changing eating patterns and dishes in
the healthcare industry and a frontrunner of sustainable food in China.
[INSERT PICTURE 45 – PI]
Bart van Ratingen is a Journalist, writer and food lover who experiments
with the animal based stuff than many of us don’t want to eat. His
contribution is obvious.
[INSERT PICTURE 46 – RATINGEN]
Chef Ben Reade (pag.XXX) is a chef and researcher in deliciousness and it’s
systems. After resigning as director of the Nordic Food Lab he is digging
deeper into the Scottish food culture and bringing traditions back to
gastronomy.
[INSERT PICTURE 47 – READE]
Chef Peter Rehn is innovator and executive chef in Gävle, Sweden, where he
is leading the Nordic movement for a more sustainable food culture. “Food
can never be Snobbish” and has to meet the demands of a modern society. He
is actively promoting Nordic food and it’s ingredients.
[INSERT PICTURE 48- REHN]
Prof. dr. Paul Rozin (pag.XXX) is a psychologist at the Pennsylvania
University, United States. He is specialized in human food choice and
developed the concept of disgust and curiosity.
[INSERT PICTURE 49 – ROZIN]
Chef Elizabeth Schindler is a chef at Google, with a primary focus on health,
wellness and vegetarian food. She has a passion for challenging the status quo
by providing proof that eating healthy can be a tasty experience of nutrition.
Local resources, creativity, and technique all work together to deliver this
new reality.
[INSERT PICTURE 50 – SCHINDLER]
Chef Arjan Smit (pag.XXX) is the exeutive chef at the Pronckheer in the
Netherlands where he serves the collateral damage from agriculture and
natural conservation. “The most honourable way to treat a dead animal is to
eat it” is one of his quotes.
[INSERT PICTURE 51 – SMIT]
Dr. Dang Kim Son (pag.XXX) is the director innovation at the ministry of
agriculture in Vietnam. He is the driving force behind the Vietnam
sustainability movement in the Vietnamese agriculture and wants to promote
Vietnam as the kitchen garden of Asia.
[INSERT PICTURE 52 – SON]
Farid Tabarki (pag.XXX) is a Dutch Trend watcher and researcher on
European Zeitgeist. As a speaker he pictures the future now to prepare
companies and policy for the new European zeitgeist.
[INSERT PICTURE 53 – TABARKI]
Tangör Tan is a food anthropologist, working on the Anatolian food culture
and it’s ingredients. As a modern food hunter he travels for Mikla restaurant
throughout Turkey to collect, investigate and build bridges between the
10.000 years old heritage and modern cuisines.
[INSERT PICTURE 54 – TAN]
Dr. Daisy Tam (pag.XXX) is a cultural scientist at the Hong Kong Baptist
university working on humanities and societal food movements. She is an
urban Gardening activist and established the first farm on her university.
[INSERT PICTURE 55 – TAM]
Chef Edwin Tsui Yan-wing (pag.XXX) is executive chef at Pamela Youde
Hospital in Hong Kong and has been experimenting with ways of
encouraging his 18,000 clients a day to eat healthier and more sustainable
meals. His ideas have gradually infiltrated other parts of the healthcare
system in China, and have also been used in various ‘green’ campaigns.
[INSERT PICTURE 56 – YAN]
Maurits van Vooren is a young Dutch top and design chef, never destracted
and able to transform a rough idea in the most beautiful plates and dishes,
showed in this book.
[INSERT PICTURE 57 – VOOREN]
Cees de Vré is a Dutch Journalist and researcher on sustainable food systems.
He has been engaged in interviewing dozens of people for this book and
wrote a series of articles for a Dutch daily.
[INSERT PICTURE 58 – VRE]
Chef Jack Yoss (pag.XXX) is a fine dining expert from Denpasar, Indonesia,
who promotes regional sourcing and diversity wherever he happens to be
working. He actively works with farmers and retailers to bring the location of
a hotel back in the food served.
[INSERT PICTURE 59 – YOSS]
[END CONTRIBUTORS]