BRIEFING
Q-FOOD
Do you think consultants should act as educators in their jobs? If you love to cook or are fond of healthy food, you know there’s no need for many ingredients. You can create a fabulous meal using small bits and pieces. Some hints to remember are using at least three different colored ingredients and low or slow cooking techniques. As consultants we must find different ways of cooking and storage, which means not only lower energy consumption and money savings, but also help the environment.
What are the main areas of focus in your work? The first is ‘farm to fork’ with maximum freshness and vitamins. A focus on the core idea of what is the ideal good food for human consumption. It is a fact that farm to fork losses of around 50% are accepted globally. We need to realize that this is a huge amount and the cost behind it is very high. We must think about practical and techniques
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to prevent this waste. It is important to keep the raw food fresh and free from outside effects as much as possible, which has a direct effect on its vitamin and mineral content. If raw food is kept in a good condition for a longer time, without mold, fungus, bacteria, virus, ethylene, there is less wastage. The other area we look at is
“Cooking styles to shape the future kitchen design”. Cooking is a delicate process, starting with preparation. There are some standard cutting production techniques, which are familiar to all of us in this sector. For freshness and more nutritious results we have carried out many tests for cook-on-demand with some local celebrity chefs. It is similar to robot cooking, but adding more sense and skill during the process.
How would you like to see your project develop from now on? There is a great future in new style cooking that will enable the consumer to enjoy safe food. It will
Farm to fork losses of around 50% are accepted globally. We need to realize that this is a huge amount and the cost behind it is very high. We must think about practical and techniques to prevent this waste
change old habits in the kitchen itself during the design and production phases. The more fresh and healthy food that is served to the population, the stronger the population’s immune system will be. The critical global warming rate of 1.5°C might be reduced dramatically.
As foodservice designers we can
help, support, and inspire people to implement proper nutrition and end unhealthy eating habits and waste. This could prevent the worst-case scenario of global hunger by 2050 as we fail to feed the world population. This is not a dream, but a sound technical solution using engineering and new technology.
For more go to
fcsi.org
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