SUSTAINABILITY PIONEERS COVER STORY
To advance progress in sustainability, foodservice needs to embrace bolder practices and goals. In this report, Andrea Tolu profiles seven pioneers – individuals and organizations working at different levels of the supply chain – carving out new paths across foodservice and the broader food system
PEGGY CHAN
After a career as a plant-based chef and regenerative agriculture advocate, Peggy Chan realized that chefs and consumers alone can’t drive the transition to chemical-free agriculture. “Te demand-driven organic model is broken and too slow,” says Chan. Real change, she believes, must come from farmers, many of whom are eager to adopt regenerative practices but don’t know how, or cannot afford to take the risk. In 2021, Chan launched
BLAZING A TRAIL FOR A BETTER WORLD
the Southeast Asian branch of Zero Foodprint, a US nonprofit dedicated to funding regenerative agriculture. Zero Foodprint Asia partners with local restaurants, which pledge 1% of each bill to provide farmers with knowledge and financial support, including buybacks and prepayments, to facilitate a smooth transition to chemical-free cultivation and regenerative farming. “Our mission is to create an environmental shift and a social and economic transformation to grow better, affordable food for everyone,” says Chan.
> 33
WORLDWIDE
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
