Feeding the Future: Why Nutrition is Everyone’s Business

Smiles across time zones — our global community coming together to feed people well.

What does it really mean to feed people well?

At our October Member’s Meetup, Future Green members from Hong Kong to the U.S. came together to tackle one of the biggest questions in food sustainability: How do we make good nutrition accessible for everyone — and for the planet too?

This month’s theme, Feed People Well, wasn’t just about diet trends. It was about equity, education, and rethinking the way we eat.

Around the world, millions still face hunger and food insecurity — while obesity rates soar in the very same communities. This paradox, known as the double burden of malnutrition, is one of today’s most urgent sustainability challenges.

Nutrition isn’t an isolated issue. It’s tied to climate, education, and access — all part of the same global food system.

🥗 What Does a Sustainable Diet Look Like?

The meetup took a deep dive into the EAT-Lancet Report — the global blueprint for healthy, sustainable diets. The key takeaway:

“Food that’s good for people is also good for the planet.”

The report encourages less meat, more plants, and a broader mix of ingredients. Future Green members discussed how even small shifts like sourcing low-carbon rice or introducing more legumes into menus can cut emissions and improve health at the same time.

🍆 Taste, Culture, and Convenience

A live poll sparked lively discussion: What’s the biggest barrier to eating more plants?
The top answers came in quickly — taste, culture, and convenience.

When it comes to eating more plants, taste, culture, and convenience still rule the plate.

It turns out that while most people want to eat better, they also want food that feels comforting, flavorful, and familiar. Many agreed that for plant-based food to become mainstream, it has to do more than tick the “healthy” box. It needs to excite the senses, fit busy lifestyles, and celebrate tradition rather than replace it.

👩🏽‍🍳 Cooking Change with The Veggie Wifey

Our special guest, Chef Divya — better known as The Veggie Wifey  brought fresh energy to the session, showing that plant-forward food can be exciting, practical, and deeply satisfying.

A former high school teacher turned chef, Divya blends her love for education and cooking into an inspiring mission: to make plant-based eating approachable for everyone. Through her popular blog and her new Vegan Cooking School, she’s built a community of over 140,000 followers who turn to her for simple, flavourful ways to cook with plants.

Chef Divya, The Veggie Wifey, proves plant-based cooking can be vibrant, practical, and packed with joy.

Divya tackled one of the most persistent food myths — that vegan diets lack protein. With warmth and clarity, she explained how “all whole plant foods contain the amino acids our bodies need,” drawing on the research of Stanford’s Dr. Christopher Gardner.

A balanced vegan plate — colourful, nourishing, and good for both people and the planet.

She shared colourful plates and nutrient-rich ingredients, demonstrating how balance and beauty go hand in hand in a well-planned vegan diet. Her ideal starter plate looked like this:

• ½ fruits and vegetables (the more colour, the better)
• ¼ whole grains like barley or millet
• ¼ plant-based proteins such as tofu, beans, or lentils
• A sprinkle of nuts and seeds for healthy fats

But what captivated the audience wasn’t just the science — it was Divya’s passion for practicality. She offered simple, real-world tips for busy people and families, from roasted chickpea snacks to edamame hummus and high-protein wraps.

Her takeaway message was clear: “Eat variety, eat colour, and keep it whole.”
Because eating well shouldn’t feel like sacrifice — it should feel like joy, creativity, and care.

🏆 Quiz, Connection, and Community

No meetup is complete without a dash of fun and friendly competition! Members wrapped up the session with a Sustainability Food Emoji Quiz — a playful challenge that tested everyone’s food knowledge in the most creative way possible.

Well done, Rekha! From vegan-themed memes to climate-conscious clues, our quiz sparked laughter, creativity, and friendly rivalry, the perfect way to celebrate community through food.

From decoding vegan-themed memes to guessing climate-conscious ingredients, the quiz sparked laughter, quick thinking, and a touch of friendly rivalry. Our winner, Rekha Menon, earned a spot in one of Divya’s vegan cooking classes — the perfect prize for a day that celebrated creativity, connection, and community through food.

🌾 Feed People Well, Feed the Future

As the meetup drew to a close, one message resonated:  Feeding people well isn’t just about food — it’s about fairness, knowledge, and care.

When people have access to nutritious, sustainable meals, we see the ripple effects:
💚 Healthier communities that thrive instead of just survive.
🏢 Stronger businesses that value responsibility as much as profit.
🌍 A more resilient planet sustained by mindful choices at every level of the food chain.

Feeding people well is an act of leadership. It’s a collective commitment — from chefs who reimagine menus, to educators who shape food literacy, to companies that champion responsible sourcing. Together, these actions shape a food system that truly serves both people and the planet.

Because when we feed people well, we don’t just nourish today — we invest in a sustainable, equitable future for generations to come.

Join our community of passionate food and sustainability professionals. As a member, you’ll gain access to exclusive resources, practical tools, and inspiring events that support your journey toward positive food sustainability change.

👉 Join our membership and start making an impact!

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