The Future of Food | Richard Jones | TEDxNashvilleSalon

Chef Richard Jones reveals some of the complex issues surrounding food production and consumption and shares what the future of food could be. This exciting talk explores the intersection of food, flavor, agriculture, sustainability, and technology. Richard Jones’ journey as a chef has spanned the globe. His culinary adventure began in Adelaide, South Australia where the diversity of food and wine influenced his green thumbs and flavor palate. Richard moved to Nashville in 2000 and has worked under chefs Brian Uhl, Michael Tuohy, and Sean Brock. Developing a personal chef business and catering for companies large and small led to chefing for musical artists including Sugarland, Zac Brown Band, U2 and Keith Urban for a premiere touring company.

[frontburner]

I just listened to this talk by Richard Jones. Very insightful thoughts and discussion then, as we have really scene the progression to the shift in more plant based foods. Now, as a result of COVID-19, we have scene the shift of food dollars spent more in grocery away from restaurants as people have discovered or rediscovered, cooking at home. We have also scene how perilously fragile, the BIG food system aka: industrial is, and the need for more food to be grown and produced at the local level, which will shift economic power back to communities and family farms. This will result in a more sustainable future.

[tidepoolclipper]

In the long run; we will likely see a shift from horizontal farming to vertical farming; along with lab grown meat to replace factory farms or the switch to bug protein based meat.