This thread is really breaking my heart. My sympathies to Europe. These are tough times.
One of the reasons I like Cheftalk is because there are so many of you who are more than cooks, chefs, restauranteurs. You are teachers. This is probably your most important role, and this is exactly the kind of challenge that will put your skills to the test.
For the situation to change, we need to impact the economics of the industry (I'll try not to bore you with theory). Supply responds to shifts in demand. If food industry professionals such as yourselves continue to be successful at educating the public about flavour and nutrition, consumers will demand less 'cheap and plentiful', and more quality, even at higher prices (especially if their diets change to include smaller meat portions). I think we are already seeing a very impressive shift in these trends but it is not yet strong enough to instigate the changes required at the producer level.
To all of you who educate, keep it up. Keep feeding people good food and tell them what they're eating. Before I entered the culinary world, I always made it a point to make a few converts in my circle of friends. ("..that was so good! I will never eat packaged 'whatever' again!")
Rome was not built in one day. Keep up the great work!  |