I was recently linked a TedTalk video featuring a talk by Robyn O'Brien. It was an intriguing talk centered around Robyn's personal history with food, and how she became such an evangelist for 'Real Food'. Have a look:
Obviously a very informative and inspiring talk, Robyn opened my eyes to a different aspect in the food industry, and why consuming 'Real Food' really should be an imperative; especially for children. This new perspective was on the affect of mass-produced foods on our health in terms of allergies/intolerance's. How many of us, in the restaurant industry, can attest to the fact that the number of guests coming in with allergies/intolerance has seemingly increased on a steady incline? I would bet that many restaurateurs would agree with this notion. It's certainly something I've noticed within my limited experience.
It's made clear by Robyn that the addition of proteins and enzymes to our food supply makes perfect business sense in terms of making the business model more efficient/profitable for large food production companies; however, just because it makes more business sense, does it make health sense? Could these additions into our food supply be the reason for the increasing amount of food consumption ailments being realized within the North American population? Robyn O'Brien thinks so, and she makes an excellent, well informed case for this belief.
Stay tuned for an incoming post regarding G2T's involvement with the University of Guelph's College Royal weekend-wide event!
Garden2Table ~ SP