At Roots 2018, we described the food as medicine philosophy as healing yourself, one bite at a time. Experts on our panel discussion included the one-and-only Jane Esselstyn, and three distinguished chefs: Andrea Beaman, Maneet Chauhan, and Jehangir Mehta—and here’s the entire food as medicine discussion from our culinary conference:
First, let us say that we’re thrilled to see how regenerative agriculture is showing up as a key food-related trend for 2020 and beyond in many places around the internet. For example, Whole Foods Market is listing this as the number one food trend in 2020, and they encourage people to support companies with regenerative practices.
First, the good news. According to the 2015 Nielsen Global Corporate Sustainability Report, 66% of global consumers are willing to pay more for sustainable brands. These results were gleaned from a reasonably large study—30,000 people from 60 countries around the globe—and it’s an increase of 11% in just one year, and 16% over a two-year period.