There’s no doubt that the agriculture industry is far different than it was even a few decades ago. So much of the focus is on the mass production of products, often sacrificing quality for quantity. This doesn’t tend to sit well with cooks who make their livelihood in a kitchen, especially those at high-profile restaurants that are always striving to put the best food possible on the table for their customers. But without major changes being made to the agriculture industry, those high-caliber chefs (such as our friends at culinary dreaming) will be in the minority.
But there may be some things that cooks can do to change the manner in which the agriculture industry operates. The chefs at influential and well-known restaurants have a chance to wield great amounts of power. By finding different ways to work around the practices that have become common in the agriculture industry, cooks can take away some of the power of the industry and slowly revolutionize agriculture as we’ve come to know it.
One thing that chefs have started to do in order to have an impact on the agriculture industry is bring their own ingredients into the kitchen. Cooks are not only apt at preparing food, but many of them are adept at growing food as well. With their own piece of land, cooks can produce fruits, vegetables, and possibly even meat just the way they like and utilize that food in their restaurant. This allows them to create organic and high-quality food to serve their customers, which may help to increase the desire for organic food amongst the general population.
Even if cooks don’t have the land necessary to farm, along with the restaurants they cook for they may be able to set up gardens or greenhouses in which to grow fresh and organic food. Even restaurants in large cities will be able to find a patch of land not too far away in which to set up their garden or greenhouse, giving cooks the freedom to use the ingredients they want. Using this method of producing food in house helps to bypass the need to get those products from sources within the agriculture industry. If enough chefs take this approach, they’ll influence other cooks to do the same and ultimately make a big enough dent in the bottom line of the agriculture industry to create change.
This may seem like a slow and methodical process, and it is, but a cook choosing to produce his or her own ingredients in lieu of accepting what’s being produced by the agriculture industry is the best way of creating change. Without a large group of chefs finding alternative ways of getting their hands on high-quality, organic ingredients, there’s no incentive for the agriculture industry to change. If enough cooks and restaurants can continue to work with ingredients they produce themselves, they can slowly but surely revolutionize the agriculture industry.