Welcome from the editor: embracing change
Welcome and thank you for joining me this weekend.
Change seems be to all around us at the moment – certainly the need for it.
Change can be terrifying, especially when one is unsure of the final outcome, but I am a great believer in embracing change, because it can often bring positive things.
The need for changing and improving our relationship with the environment and the urgency of offsetting global carbon emissions is probably the most pressing change we have to make. This week I’m looking at the much used term net zero, what it really means and how the food industry is tackling it.
In our interview with Monique Simmonds, the Deputy Director of the Royal Botanical Gardens at Kew bemoans the loss of biodiversity and states that when it comes to flora and fauna, we need to act differently and preserve the beauty of our planet.
Even staunch meat eater and celebrity chef and restaurateur Marco Pierre White has had to resign himself to the growth of the demand for plant-based foods and has put on the menu of his restaurants 3D-printed vegan steaks. Now, that’s a big change!
Importing 90% of its food, the UAE is also embracing change by heavily investing in technology to diversify its agriculture and finding ways to turn its desert fertile.
When the old ways no longer work like they used to do, embracing change becomes necessary. Yes, it may be frightening, it may not even work the first time, but adaptability is the first law of survival, so let’s embrace change! We might even like it.
Wishing you a wonderful weekend,