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Innehåll tillhandahållet av Food Lab and Michiel Bakker. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Food Lab and Michiel Bakker eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.
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13. Greg Drescher, Culinary Institute of America

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Manage episode 377472847 series 3469028
Innehåll tillhandahållet av Food Lab and Michiel Bakker. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Food Lab and Michiel Bakker eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

Greg Drescher is senior advisor for strategic initiatives at The Culinary Institute of America, where he strengthens innovation in health, sustainability, culture and culinary insight. He played an instrumental role in developing the college’s Worlds of Flavor International Conference and Festival and co-led the Menus of Change initiative. On this episode of “Food Lab Talk,” Michiel speaks with Greg about how changing a system is like peeling an onion, why deliciousness is a key ingredient to successfully shift diets and why you should work with people outside your “lane of expertise.”

Greg Drescher: “If you're asking people to shift diets, what you're asking them to shift towards has got to be at least as appealing as what they have now. There's the notion of the unapologetic elevation of deliciousness as a public health imperative. It's important for the public health community to not just say in passing that ‘healthy food needs to taste good,’ because on the other side, people are trying to make food craveable. If you're putting up merely ‘taste good’ against ‘craveable’, you're gonna lose every time.”

00:36 Intro to Greg

01:57 Why we need to reconsider whether “the system is broken”

03:10 What does it mean to shift diets?

05:48 What motivates chefs to drive change

08:16 What you shift towards has to be at least as appealing as what you have now

09:57 Multiple approaches to seed change: ownership, desire, and experience

12:38 No “one size fits all” solution - tailor for culture, traditions, and geography

16:30 Levers to inspire change

17:15 Why language matters

19:30 A case study in building consensus

22:57 Menus of Change: The business of healthy, sustainable deliciousness

24:37 Building an accelerator for change

25:25 Why early success can ignite systems change

26:39 Value of working with people outside your area of expertise

28:17 Takeaways for changemakers

Links

Keep in Touch

Subscribe, rate, review the show at foodlabtalk.com

  continue reading

36 episoder

Artwork
iconDela
 
Manage episode 377472847 series 3469028
Innehåll tillhandahållet av Food Lab and Michiel Bakker. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Food Lab and Michiel Bakker eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

Greg Drescher is senior advisor for strategic initiatives at The Culinary Institute of America, where he strengthens innovation in health, sustainability, culture and culinary insight. He played an instrumental role in developing the college’s Worlds of Flavor International Conference and Festival and co-led the Menus of Change initiative. On this episode of “Food Lab Talk,” Michiel speaks with Greg about how changing a system is like peeling an onion, why deliciousness is a key ingredient to successfully shift diets and why you should work with people outside your “lane of expertise.”

Greg Drescher: “If you're asking people to shift diets, what you're asking them to shift towards has got to be at least as appealing as what they have now. There's the notion of the unapologetic elevation of deliciousness as a public health imperative. It's important for the public health community to not just say in passing that ‘healthy food needs to taste good,’ because on the other side, people are trying to make food craveable. If you're putting up merely ‘taste good’ against ‘craveable’, you're gonna lose every time.”

00:36 Intro to Greg

01:57 Why we need to reconsider whether “the system is broken”

03:10 What does it mean to shift diets?

05:48 What motivates chefs to drive change

08:16 What you shift towards has to be at least as appealing as what you have now

09:57 Multiple approaches to seed change: ownership, desire, and experience

12:38 No “one size fits all” solution - tailor for culture, traditions, and geography

16:30 Levers to inspire change

17:15 Why language matters

19:30 A case study in building consensus

22:57 Menus of Change: The business of healthy, sustainable deliciousness

24:37 Building an accelerator for change

25:25 Why early success can ignite systems change

26:39 Value of working with people outside your area of expertise

28:17 Takeaways for changemakers

Links

Keep in Touch

Subscribe, rate, review the show at foodlabtalk.com

  continue reading

36 episoder

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