The Eco-Luxury Edit Issue #5: All things Eco and Ethical FOOD
Take it from a former food publicist, this food tastes good AND does good.
The food world is a lot more personal to me than you might know.
I spent much of my PR & Marketing career working in food. In Chicago, I had the privilege of working with some of the country’s most talented, James Beard and Michelin Award-winning chefs and restaurants. My role allowed me to spend most nights indulging in creative menus and taking journalists through culinary experiences that connected us to our environment in truly profound ways. During that time, I discovered how chefs can be some of the most generous people you'll ever know (just look at José Andrés work with World Central Kitchen!). They work their butts off all for the pleasure and enjoyment of those they serve. And their passion is infectious! In my twenties I went from not knowing what an amuse-bouche was to being able to whip up an impressive butternut squash & pancetta risotto. And a chef’s work isn’t just about serving a delicious meal—it’s about connecting us to the land, to nature, and ultimately to each other around the table. Whether it's through highlighting heritage breeds, showcasing our abundant plant biodiversity, or demonstrating the impacts of sustainable practices on the flavors we enjoy, chefs create tangible and joyful links between the taste of our food and the health of the planet.
After leaving the restaurant world, I took a brief and disillusioning detour into big food, where I got a firsthand look at the murky tactics used by my client (named for their very popular soda brand…) to convince us that unhealthy products are “nutritious”: things like celebrity endorsements smaller brands could never afford, or hiring real dietitians and nutritionists to sign off on sketchy studies proclaiming the health benefits of their product.
Fortunately, after only one year I found my way to a small San Diego agency that represented more “mom & pop” brands committed to making a positive impact, working with clients like Annie's, Chosen Foods, Suja Juice and Purely Elizabeth. These experiences taught me so much about the industry that feeds us when we’re NOT at a five star restaurant, and the impacts our groceries can have on our health and the environment.
Now, I’m excited to share insights from that journey, combined with more recent research, to update you on the evolving landscape of eco-friendly and ethical food.
In this issue you’ll find:
Trends & insights in the ethical food space: Slavery in the seafood industry, how regenerative farming can feed 10 billion, the future of lab grown meat, and more
A list of resources for sourcing sustainable seafood
A guide to certifications for both sustainable seafood and regenerative food brands
A curated selection of regenerative food brands that are leading the way
A roundup of the most sustainable fine dining restaurants from around the globe
