There is an urgent need to redefine the way we eat.
A need to push the boundaries and go beyond farm to table. It's not just about provenance - it's about creating entire menus with ingredients that cause systemic change. It's about designing waste out of the equation. It's about bringing the alternative into the mainstream. Sustainability must not be a hype, it must be the inescapable new normal.
At Samambaia Project we believe that our eating habits can be powerful agents of change, and if food is the book that carries the message, then flavour must be its language
The first chapter of our story was about establishing the partnerships. Creating a network of people who are creating change by radically rejecting the status quo and redesigning the system. Our partners are producing, rearing, growing, foraging, re-utilising ingredients that create value for both the environment and for flavour. These are people whose concerns go beyond reducing negative impact.
The rest of the story is told through our food. Each chapter co-written by the people who it brings around the table, like it has done across time and place. Through flavour and creativity, we believe food can show us the way to the change we need.