In this out-take from PSFK Conference New York Michelin Star awarded Eric Ripert talks about food trends and suggests that soon we will enjoy good food that tastes good.
He says that just because something is local or even grown organically today, it doesn’t mean that it is edible:
Organic and sustainable is going to stay a strong trend. We were focusing on developing our own business, never really thought about the planet. Now we’re self-conscious. We’re abusing it in many forms. Today, I see a big trend, trying to create some business models and farming where we keep in mind that the planet is fragile. We have to have a certain sensibility about it. Organic and sustainable doesn’t mean that your product is good. An organic cheese 10 years ago was inedible, like rubber. An organic apple doesn’t mean that it’s good. What we’re going to see is a development of products that are sustainable but something which is going to be, people want to eat something good, but they want to eat something good when they eat.
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Subjective ideas (good/bad) are a matter of conditioning. We should take into consideration that changing habits involves a period of adjustment and acceptance. Once we settle into new ways, our preferences will change accordingly….
April 2nd, 2008 at 9:10 am