You’ve probably heard that the food people eat worldwide is getting more and more homogeneous. As the Western diet spreads, we are relying on just a few staple grains and meats. This is a commonly held belief — yet it’s never been authoritatively studied.
Now it has. The results were just published in the Proceedings of the National Academy of Sciences (one of the more prestigious journals) — and it turns out that this commonly held belief is … totally right, and actually more dramatic than some expected.
Alvina and Beatrice are the co-founders of the Think.Cook.Save. program. They bring the first systematic food education to schools and will publish an educational kit in order to spread the ideas & concepts to the general public. Alvina’s sharing will be about family and children’s health, for example, how to select food and cook for children. Beatrice will write about the secret and hidden story of food.
Theme of the Column: to introduce food education to Hong Kong people, to encourage parents and children to eat more real food and eat less processed food.