The sociopolitical role of a professional cook: nurturing resilient food systems

Abstract

If every meal represents a sociopolitical choice, where does one stand as a professional cook responsible for preparing hundreds of meals weekly? The food choices' impact extends beyond individual health and wellbeing, affecting social, economic, and environmental systems. These choices encompass supporting local farmers and addressing global issues
like climate change, animal welfare, labor practices, food waste, and public health. The responsibility lies with the professional cook to consider the impact of the food served and possess the power to influence and strengthen the food system by selecting ingredients that are locally sourced, sustainably produced, and ethically raised.

This study presents a background analysis of the current food system, laying out the impact small-scale local businesses represent within the community on the workforce and food production chain. Recognizing one's position as a professional within the community entails understanding that not all food choices are equally accessible or affordable for everyone and that all constraints hold relevance. Informed decision-making empowers restaurant professionals to design more resilient food systems that value and prioritize practices enhancing local culture, supporting the community, and promoting environmentally friendly attitudes.