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Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations

  • Laura M. Pereira (a1) (a2), Rafael Calderón-Contreras (a3), Albert V. Norström (a1), Dulce Espinosa (a4), Jenny Willis (a5), Leonie Guerrero Lara (a1), Zayaan Khan (a6), Loubie Rusch (a7), Eduardo Correa Palacios (a8) and Ovidio Pérez Amaya (a9)...

Non-technical abstract

Projections of a burgeoning population coupled with global environmental change offer an increasingly dire picture of the state of the world's food security in the not-too-distant future. But how can we transform the current food system to become more sustainable, more equitable and more just? We identify kitchens as sites of transformative innovation in the food system where cooks and chefs can leverage traditional food knowledge about local food species to create delicious and nutritious dishes. Achieving a sustainable food system is a grand challenge, one where cooks in particular are stepping forward as innovators to find solutions.

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This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (, which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.

Corresponding author

Author for correspondence: Dr Laura M. Pereira, E-mail:


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