Having been asked to reflect on my journey so far, I tried to distil the guiding principle of my research on food systems. I was reminded of a conversation I had with a Michelin star chef, I said “go for the good, not the best” to which he asked “but why?” Because “the best serves the few, but the good serves many”. That would be my definition of a good food system.
Very pleased to be featured alongside other “women who inspire” in celebration of International Women’s Day 2020. #IWD2020
Photo: Phoebe Yeung