The future of food is a complex topic filled with various avenues of solution. However, sometimes the biggest matters, like changing the food system, can be impacted by personal mission and passion.
Michel Nischan is a four-time James Beard Award winning chef who for over 30 years has been a leader in advocating for a better food system. Inspired by his upbringing on a farm and a passion for good food, he became a pioneer in the farm-to-table movement and founded Wholesome Wave, a national non-profit created to help tackle nutrition insecurity in vulnerable populations, and Wholesome Crave, a for-profit plant-based food business which allows for continuous revenues for Wholesome Wave. He is an author, a lifetime Ashoka fellow, a co- founder of the James Beard Boot Camp for Policy and Change, the director on the board of the Jacques Pepin Foundation, a memeber on the advisory boards of Chef’s Collaborative, Modern Farmer, Good Food Media Network and The Culinary Institute of America.
Recently, we sat down with Michel to discuss his inspirations, hopes and thoughts for the future of food and how life's moments have brought him to where he is today.
Michel pictured as part of “Dear World” a photo project part of the James Beard Foundation’s Chefs Boot Camp for Policy and Change.
What makes you most hopeful about the future of food?
The power of food makes me most hopeful. Food has more impact on our health, environment, economy, cultures, and society than any other single thing. Our most current generations are so much more passionate about food than previous generations, providing the perfect runway to make meaningful change happen
What do you want to change the most about our food system?
All aspects of it must be meaningfully democratized and de-colonialized beyond the currently perceived freedom of choice. How food businesses are formed and funded, how and to whom money is lent, how good practices can be quantified and monetized, how bad practices should not be externalized, how equity is distributed and to whom, wage policies and business models that financially reward all employees so the world at large can afford full access to truly good food – and afford to pay the real price of food. All of this needs to change.
What was the most valuable advice you received in your career?
When learning – eyes open, ears open, mouth closed, and hands-on. When teaching – heart open, mind open, ego closed, and voice clear.
What was the most impactful moment of your life and career thus far?
Marrying my wife Lori, then meeting and feeding His Holiness the Dalai Lama – in that order. The concept of work-life balance should symbiotically be one in the same, rather than seen as two conflicting forces that must be balanced.
You have always been part of the food space, to you, what role do people in this industry play in the future of food?
They play all roles. From land stewardship to growing to gathering to procuring to preparing to delivering to serving to eating – all of it requires people, and the very best of it requires direct human contact. Genuine hospitality and authentic cultural expression demand that souls connect directly for maximum impact. If there is one threat that can dampen the hope I described above, it would be how the over-application of technology stands the chance of de-humanizing food.
“The power of food makes me most hopeful. Food has more impact on our health, environment, economy, cultures, and society than any other single thing.”
What is the best recipe you have ever created or made?
Too many to count!
You have been an advocate for most of your career, what is one thing you think everyone should know about our food system?
That for us to not only survive in the face of an uncertain future, but to thrive, the system needs to change.
What is your favorite food to grow?
Vegetables!
What is your favorite food city?
Vancouver, Canada
