[XomTour] Climate-Gastronomy Learning Journey: Nurturing the Future From Every Meal

Currently, many interconnected issues are emerging such as economic crisis, community breakdown, climate change, biodiversity loss, land degradation and environmental pollution. These are not isolated problems but intricately interconnected, reflecting deep crises throughout the entire system. One of the clearest manifestations is the current industrial food system, which contributes up to 1/3 of global greenhouse gas emissions. Production methods based on monoculture agriculture, depending on chemical fertilizers, emitting methane from livestock farming, and deforestation for cultivated land are pushing the entire planet into instability. In that context, changing how we consume, how we choose and use food, can become a fundamental and powerful action to help reshape the health of ourselves and the natural environment.

Climate change is changing the type of food we depend on. Droughts, floods and extreme heat reduce harvest yields, while rising CO2 levels cause crops to have more starch but fewer essential nutrients. Less food, lower quality, farmers' livelihoods are affected, food security and the natural environment are threatened. From this challenge, it is also an opportunity for each of us to reconsider our relationship with food.