Stewards Of Nature

There was a time when sustainability had little to do with our lives. Now, it's all the buzz, especially in the food industry

- Jaclyn Clemente-koppe

Living a sustainable lifestyle is not the fleeting trend most people assumed it to be. We do not need to look far to verify this—the Philippines' seemingly irreparable rice shortage is a constant indicator of this problem. At the recent Madrid Fusión Manila, sustainability was the theme that had local and international chefs, farmers, food manufacturers, and epicures rallying together. At the expo, which showcased thousands of local food products from all over the country, the focus was on responsibly farmed produce using mostly traditional methods and organic practices.

The spotlight continues to shine on heirloom grains; world-class chocolates and cheeses made with locally grown cacao and milk from Bukidnon's grass-fed cows; and premium dried fish from small coastal communities.

All over the world, the movement is widespread and thriving. Chefs and restaurateurs understand that sustainable practices not only limit their carbon footprint but also provide guests with the best produce possible. It is not only socially responsible, but also a very basic solution for businesses to survive for much longer.

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