Learn and adapt
Education will be key as the industry goes through this new stage of food evolution. As Rob Howell, head chef of Root in Bristol and author of Root cookbook, says: “I think it’s time for a change in what we learn at school and college cooking levels. It’s great to know classic, but teaching how to cook healthy and nutritious food is of massive importance. This is what will make the difference in years to come.” The bottom line is: whether you’re on the fast food side of the circuit or fine dining is your thing, there’s never been a greater opportunity to deliver excellence without compromising the health and well-being of the planet and all its inhabitants.