Note: Peggy Liu relies in China. Relations between China and far of the developed world are presently at all-time lows. Some may query why, in that context, and at this second in historical past, we might interview and elevate the message of a pacesetter from China. The reply is easy: There are 1.four billion folks in China. Whether we prefer it or not, the whole world’s soil, water provide, meals, and local weather will all be profoundly affected by the alternatives made by the Chinese folks and authorities. And we predict you’ll be heartened and impressed to be taught concerning the work that Peggy and her crew are doing. Indeed, there are beacons of hope popping up in each nation on Earth.
Below is the edited transcript of the video above:
Ocean Robbins: Welcome, welcome, welcome to this Food Revolution Conversation. I’m Ocean Robbins, your host. And we’re going to look at this time on the international influence of meals and life-style selections.
Every greenback we spend, each chunk we take, is basically a vote. We’re voting for the well being we would like, and we’re voting for the world we would like. And these votes have profound implications. We are additionally impacted by the votes that different folks forged — by the alternatives different folks make. And so, we’re going to take a look at that. We’re going to take a look at how at a sure degree, humanity is all interconnected. And our meals techniques are all interconnected — and the way we are able to take part meaningfully in serving to to shift these techniques in order that they affirm life, affirm well being, affirm the dignity of future generations — and assist to construct a extra affluent, thriving, vibrant future for all times on Earth.
Peggy Liu of JUUUCE
Ocean Robbins: And we’re right here with a rare human being, Peggy Liu, Chairperson of JUCCCE, that’s Joint US-China Collaboration on Clean Energy. She has been on the coronary heart of the greening of China since 2007. Over the years, she has realized that with a view to inexperienced China, the US, and the world, we’ve to take a look at life-style and meals as effectively. So she’s additionally the founder of Food Heroes, which helps to have interaction kids in wholesome consuming and promote wholesome meals selections amongst the subsequent technology.
She’s devoted her life to private and planetary well being. She’s been named the “Green Goddess of China” by the Chinese press. Peggy travels all over the world, consulting with corporations and governments on how we are able to catalyze societal scale change, how we are able to scale sustainable innovation, and the way we are able to work collectively to construct a wholesome future for all times on Earth.
Peggy keynotes about classes realized from China on tackling air pollution, urbanization, epidemics, drought, weight problems, and diabetes. She’s a World Economic Forum Young Global Leader. She was awarded the “Nobel of climate change,” and was honored by the Hillary Institute, which was launched in honor of the good mountain climber Sir Edmund Hillary, “to recognise, reward and nurture great leaders who provide answers to such challenges as climate change, poverty, disease, peace and justice.” The Economist has known as her one of essentially the most progressive thinkers in Asia. She is a distinguished professor on the Chinese Academy of Governance and a lecturer at China Executive Leadership Academy in Pudong and the National Academy of Mayors of China.
I might go on and on and on. But reasonably than try this, let’s introduce Peggy Liu.
Peggy Liu: Thank you a lot, Ocean, for having me. [LAUGHS] Are you drained from studying all that?
Ocean Robbins: [LAUGHS] It’s fairly a rare life you’ve lived to date, and I do know you’re simply getting began.
Peggy Liu: It’s been enjoyable. You should preserve maintaining a healthy diet, so you might have an extended life.
Ocean Robbins: You do, don’t you? It’s superb what you are able to do once you nourish your physique with the appropriate gas, isn’t it?
Peggy Liu: Exactly. Exactly.
Food Waste and Climate Change
Ocean Robbins: So Peggy, proper now, we’re talking from 10,000 miles aside, reverse sides of the world actually, and really totally different cultural contexts. But I feel we’ve each stumbled upon some frequent realities like the truth that human beings eat. And what we eat is having this big influence. How does it look out of your standpoint? What are the tendencies you might be seeing round meals? What are the impacts of these tendencies, and what are you making an attempt to do?
Peggy Liu: Well, you understand, Chinese folks love consuming meals. We’re recognized for loving to eat meals, however sadly, meaning quite a bit of meals. And we’ve these big banquets round these Lazy Susans. And they only preserve shoveling you with dishes upon dishes upon dishes. So sadly, meaning quite a bit of meals waste.
And decreasing meals waste, in keeping with Project Drawdown, is the quantity three largest intervention in opposition to local weather change. Luckily, China undoubtedly understands this. And we’ve launched the second model of our Empty Plate marketing campaign just lately. If you might have 1.34 billion folks to feed, that’s quite a bit of potential meals waste.
So I feel the development is simply to be very conscientious about what’s in your plate, and be very grateful for it. And just be sure you’re intentional about the best way that you just eat it.
Ocean Robbins: All proper, I truly wish to go a bit deeper with that one. If there was some form of an Olympics of meals waste, I feel the United States would win gold, fairly handily. We waste half of the meals that we produce on this nation. Literally half of it. And then, that’s not even counting the energy we waste by biking them via livestock. It takes 12 kilos of grain or soy to provide one pound of feedlot beef within the United States at this time. Three or 4 kilos per pound of hen or pork. It’s like a protein manufacturing facility in reverse.
Because we’re not simply getting flesh for these energy, we’re producing hoof and conceal and bones and manure and urine. And, of course, the vitality the animals use to maneuver round. And all of this has vital environmental influence. Now, we might really feel responsible and ashamed, or lets say, “Oh wow, there’s a tremendous opportunity here, isn’t there?”
Sharing Food and Sharing Love
Peggy Liu: We put meals in our mouth, however we don’t actually even give it some thought. Is it alive or useless? Does it have constructive vitality or useless — weighing down vitality? Is it full of pollution, or is it stunning, contemporary, and picked proper off of the bush? And that’s actually struck me as the elemental drawback of meals, is that we don’t notice that this can be a actually intimate act.
And actually, we’ve banquets in China or in Italy. Around a winery is what I’m imagining. And contemporary meals alongside a picnic desk. What you’re doing is you’re sharing meals and sharing love, proper?
Ocean Robbins: Yes. Yes.
Peggy Liu: And truly once you cook dinner, you’re making meals, and also you’re making love.
Now, if you happen to assume alongside these strains, I feel it could actually, actually make a distinction to the whole provide chain, but in addition our personal well being. And I’m not simply speaking about bodily well being, but in addition about religious and energetic well being. Imagine if you happen to checked out each single piece of processed meals like mummies wrapped in coffins. Would you actually wish to eat a mummy wrapped in a coffin?
Ocean Robbins: I don’t assume I’m going to have the ability to overlook that metaphor. So the coffin is definitely the plastic, isn’t it?
Peggy Liu: Yeah. I imply, give it some thought, proper? If you’re choosing off a rainbow of meals from timber and from the bottom — that’s dwelling soil. That’s dwelling, respiration cells that you just’re placing into your physique, which then nourishes you. And then you definately, in flip, compost the meals waste and that nourishes the soil, which then nourishes you over again. So that’s actually what we have to get into to alter the whole meals system to have a meals revolution.
Recognizing Food Is a Part of Us
Ocean Robbins: Well, you’re a busy particular person, to say the least. I do know you’re employed very, very lengthy hours. And so do you might have any form of ritual, or course of, for remembering your relationship with meals? So it doesn’t simply form of get shoved down the hatch? So it isn’t simply misplaced within the busyness and the stress of all the things else? How do you carry the sacred into your relationship with meals, even within the center of a busy day?
Peggy Liu: I feel that at any time when you might have meals in entrance of you, you could keep in mind that this can be a dwelling being, actually. In no matter format it’s, it could possibly communicate to you. It’s supplying you with its nourishment, its love. And so you could be grateful and obtain that love in an intentional approach.
Ocean Robbins: Yeah
Peggy Liu: And so, reasonably than simply type of shoving down meals, I imply actually take a second to scent it, to benefit from the visuals of it, and to style it absolutely earlier than it goes down.
Now, of course, the aspect profit is you eat much less as a result of it takes a bit bit longer. [LAUGHS] And then you definately notice… I imply, for me, my spirituality may be very East Asian, proper? And I view all the things as one. Everything is one vitality area.
Global Changes in Eating Patterns
Peggy Liu: The drawback with China proper now, I’ve to let you know… I used to be born and raised within the US a very long time in the past; I’m not going to say when. But I moved right here in 2004, and I’ve been seeing a pointy decline during the last technology. Today one in two folks in China are diabetic or prediabetic. That’s fairly unhealthy.
Ocean Robbins: And it wasn’t like that a technology in the past.
Peggy Liu: I imply, actually, a technology or two in the past, they didn’t even have meals to eat. So, that’s an anomaly, form of. But the best way that Chinese folks eat may be very, very totally different.
So, first of all, there’s quite a bit of contemporary greens. You stir-fry with garlic or sauces or spices. And our greens style stunning and contemporary and a bit bit crispy. They’re not mushy. I imply, it’s very, very flavorful and really colourful. And then, our meals has little tiny condiments of meat — floor up meat or often pork. It’s actually for taste, versus an entire steak.
Traditional Foods vs. the Standard American Diet
Peggy Liu: So now, a technology and a half later, KFC is the primary franchise, with McDonald’s not that far behind.
Starbucks launched, and different espresso shops, actually, launched milk into the eating regimen — the place there was no milk once I was rising up. I imply, milk was actually uncommon and really foul-tasting. It simply tasted completely totally different. And most of us are lactose illiberal. So milk is an odd factor to place into our drinks anyway. But now, there’s sugar, refined sugar, and milk in espresso, which, of course, we didn’t drink espresso both a technology and a half in the past. It was all tea.
And now there are steaks, too. Rather a lot of us try to emulate the TV exhibits or the commercials of steak homes within the US as a result of now we’re getting into the center class. So what does the center class do? Well, they eat steaks. But that’s probably not how Chinese folks eat. We eat slivers of meat or little floor up items of meat, once more, primarily for taste.
And the muffins… We didn’t actually have muffins rising up. Growing up, I solely had fruit, lower up fruit, as dessert. But now, you might have all these very fluffy dessert bakeries. So this kind of meals is, primary, quite a bit of refined sugars. And all of that turns into fats.
There’s quite a bit of unhealthy stuff taking place in China, and hopefully, we’ll have the ability to reverse it with Food Heroes. Teaching folks to eat a rainbow every single day, to drink heaps of water, to develop their very own meals. This is one thing that I’ve realized this technology has obtained to learn to do: to develop herbs, to develop their very own tomatoes, to develop their very own peppers. Fruits you can decide off the tree.
Chinese Food Innovation
Ocean Robbins: We’ll discuss extra about options quickly. But first, I wish to perceive the influence of what’s taking place. So with one-fifth of the world’s inhabitants gravitating on this course, there are profound implications for all of us on Planet Earth. And one of these pertains to meals provide. China used to provide greater than sufficient meals for its personal inhabitants, however that’s not true anymore, is it?
Peggy Liu: No, it’s not. China is the most important importer of all the things. I imply, you title it. It’s the one nation with a pork reserve. [LAUGHS] The US has an oil reserve; we’ve a pork reserve. And sadly, that causes nations that wish to commerce with China to deforest and simply do industrial-scale farming in order that they will carry these meals commodities to China.
But the excellent news is that China is performing some very progressive issues. For instance, in some locations, 70-80% of consuming water is utilized by agriculture. And we’re working out of water, and we simply preserve hosing our meals. So we want smarter methods of utilizing water to develop our personal meals.
Rice manufacturing makes use of quite a bit of water, and it is usually one of the most important sources of methane as a result of it sits there and rots within the standing water.
But China has developed varieties of rice that may develop in salty water. And salty water rice doesn’t require quite a bit of irrigation. Just a 12 months and half in the past, they obtained it to a degree the place they’re actually rising it at scale. And they’ve given this expertise to different nations like Dubai and components of Africa, too.
The Impact of Food from Farm to Fork
Ocean Robbins: There was a research revealed within the journal Science a pair of years in the past. They created a dataset after they reviewed 40,000 farms in 119 nations. They had been analyzing 40 totally different meals merchandise that signify 90% of all energy consumed on Planet Earth. And they appeared on the influence of these meals from farm to fork, on land use and local weather change emissions, and freshwater use, and water air pollution, and all kinds of different components. They wound up concluding that meat and dairy present 18% of the world’s energy for people — 37% of the protein. They use 83% of all farmlands on Earth, and so they produce 60% of agriculture’s greenhouse gasoline emissions.
They ended up concluding that if simply, theoretically, the whole world went vegan tomorrow, which, of course, will not be going to occur — however let’s simply play this out for a second — we might unencumber an space of land equal to all of the United States, China, the European Union, and Australia mixed. That’s how a lot land could be immediately saved, which may very well be used for carbon farming. It may very well be used to return to forest. It may very well be used for wildlife habitat. It may very well be used for future cities. It may very well be used to develop extra meals for future populations of people. It may very well be used to develop extra natural meals. Because we might take the stress off of making an attempt to provide most yield per acre underneath extremely pressured situations, so we could be extra sustainable in order that future generations would have topsoil, water, and a more healthy world to stay in.
And so, I form of wish to floor our dialog a bit bit, so to talk, on this bigger image — and to acknowledge that each step we take to shift that, to assist shift the influence of animal agriculture, particularly, on our planet, is absolutely making it a bit bit simpler on our planet. Isn’t it?
Peggy Liu: Well, quite a bit simpler, I’d say, not just a bit bit simpler. So I discussed Project Drawdown — which I’m on the board of — earlier. And I stated that the quantity three intervention to scale back local weather change is to chop down on our meals waste. Guess what quantity 4 is? A plant-rich eating regimen. So the quantity three and quantity 4 options to scale back, or utterly reverse, local weather change are in our fingers.
Financial Transparency with Commodity Crops
Ocean Robbins: Yes. So as we search to create change, one of the obstacles we run up in opposition to in our nation is entrenched pursuits which are cashing in on the established order. And we’ve authorities insurance policies that additional that. In the United States, we’ve a Farm Bill the place taxpayer cash goes to subsidize and assist farmers.
Now, I assist farmers. They work actually laborious. They ought to have each attainable assist. We ought to again them, completely. However, the farmers we’re backing are primarily the growers of so-called commodities crops. So in web impact, taxpayers are spending tens of billions of dollars yearly, in my nation, bringing down the value of excessive fructose corn syrup, white flour, and factory-farmed meat. Twinkies have 14 sponsored substances.
Meanwhile, we’re making a aggressive drawback for broccoli and different wholesome meals that we all know we ought to be consuming extra of. And is it comparable there? Do you might have value helps and distortions within the market? Or how does that work?
Peggy Liu: I feel within the US, what I noticed — as a result of I’m now working closely in commodities myself — is that there are tremendous entrenched monetary pursuits that will likely be very, very, very troublesome to interrupt except you’re employed with someone who understands commodities, and to attempt to expose who’s getting cash out of the commodities to the traditional particular person. So proper now, it’s a really ambiguous, amorphous area the place persons are making quite a bit of cash, egregious quantities of cash, on issues which are unhealthy for the remaining of us. So it’s actually not about meals manufacturing. It’s about cash manufacturing. So one is we want transparency. We must know who’s making this cash, and the place is that cash going. And it must be broadcast.
I feel quite a bit of the farmers, actually, are outdated girls who may wish to actually transition to more healthy farming and to encourage their grandchildren to take over the farms. But they don’t have sufficient capital to transition for 5 years, from industrial agriculture to stunning, numerous, rainbow, lush permaculture. And so, if there was a way that each one that cash that was being made in commodities may very well be diverted to the transition to community-supported agriculture, and simply to indicate folks how stunning it’s, what a portray that’s in comparison with the type of rows and rows and rows and rows of one single crop: corn, corn, corn, soybean, soybean, soybean. I imply, it’s a very totally different world.
So I feel transparency, higher transparency, of who is definitely getting cash in commodities.
Peggy Liu: The different factor is I don’t wish to simply complain about what’s incorrect. I wish to give folks a formulation, which is why we do Food Heroes. The formulation for altering the world, altering the best way that we eat, is simply utilizing our creativeness and exhibiting folks how stunning a life you’ll be able to stay if you happen to had been to completely embrace stunning rainbow meals, entire meals, dwelling meals.
Ocean Robbins: Yeah.
Peggy Liu: So I feel that Food Heroes actually began with little tiny meals heroes that seem like numerous youngsters, mixed-race youngsters all over the world, and studying from their very own points. Maybe their mother and father or kin have diabetes, and it impacts their total household, proper? Maybe they’ve moved to a unique nation, and so they’re completely in shock with the differing types of meals of their new hometown. And they don’t know fairly methods to cook dinner it? Maybe they’re lonely. And they realized methods to make their very own pizzas, and all of a sudden they’re actually in style?
So use the tales and the struggles of the meals heroes, the hero’s journeys, to construct this avatar world, so to talk, similar to James Cameron did, the place it’s so stunning and so lush and so scrumptious that you just simply wish to bounce in there, and also you by no means wish to go away that meals world.
Ocean Robbins: Yeah.
Peggy Liu: I feel that that’s the factor that’s actually lacking for all of us to transition to more healthy consuming.
So my problem to the Food Revolution viewers is to actually take into consideration, okay, if everyone lived the best way that you really want them to and had the connection with meals that all of us wish to, if we had all the attractive meals — and it was reasonably priced in a approach that we might simply go and seize it in our nook retailer — effectively, how does that change your relationship with your pals and your loved ones?
An Intimate Relationship with Food
Ocean Robbins: There’s a lot I wish to reply to in what you’re saying. But important, proper now, is that we want a imaginative and prescient of the place we’re going. And in a poisonous meals tradition, ache pushes generally, and imaginative and prescient pulls generally. In a poisonous meals tradition, quite a bit of us are mobilized by not desirous to get sick, by concern for our future, by concern for our local weather, by not wanting issues to proceed the best way they’re going. But on the identical time, that’s not sufficient. We should say “yes” to one thing. And the attractive factor about meals is that you just don’t simply get to say “no” to junk. You get to say “yes” to well being. You get to say “yes” to the life you need. And there’s a constructive suggestions loop that units in.
Peggy Liu: That’s proper.
Ocean Robbins: When you carry your meals selections into alignment with your values, with your integrity, with your desires in your life, then abruptly, there’s a congruency; there’s a efficiency; there’s a presence that units in, in your physique. Most folks I do know really feel a profound sense of disconnection — like we’ve misplaced some sense of belonging. There’s loneliness. There’s isolation so epidemic within the trendy world. I don’t assume it’s simply right here. I feel it’s in all probability all all over the world.
Peggy Liu: Everywhere.
Ocean Robbins: Food is one place the place we are able to begin to weave ourselves again into the online of life. We can begin to really feel ourselves as individuals in an ecosystem, and that provides a way of grounding, actually, a way of place, a way of belonging to our world. And so, that relationship type of modifications all the things, doesn’t it?
Imagining a Healthier Food World
Peggy Liu: Yes, completely. So, I’ll let you know a bit secret. One of the issues that I’ve been actually concerned with is one thing known as quantum manifestation. What meaning is we are able to all change actuality. We can select the world that we wish to stay in. We even have the facility. Where what you do is you think about the world that you really want, and also you categorical it with a lot pleasure that persons are magnetized to that pleasure — that vitality in movement.
It’s like, I imply, this can be a unhealthy instance, however it’s like the children who needed the golden ticket to the Willy Wonka Chocolate Factory. Well, what’s your model of Willy Wonka’s Chocolate Factory if it was dwelling, stunning permaculture — vibrant, rainbow meals? What would that seem like if you happen to had, as an alternative of the Oompa Loompas, you had the Food Heroes?
Ocean Robbins: Right. Well, I’ve twins, and after they watched Willy Wonka’s Chocolate Factory after they had been little, we made up an imaginary world by which all the things was wholesome. And it was a Willy Wonka Chocolate Factory form of a world.
Peggy Liu: There you go.
Ocean Robbins: And we had been leaping into the kale juice and all the things was scrumptious and edible and nourishing.
Peggy Liu: Exactly. So think about if you happen to did that across the faculties and neighborhoods. And you made it a sport. With Food Heroes — we created over 30 lessons, six video games, and 6 card decks of stunning, stunning meals. And we taught this in numerous cities, in numerous faculties, for very younger kids earlier than their dietary habits have been set — when their creativeness can nonetheless run wild.
Ocean Robbins: It’s a wonderful imaginative and prescient. Now, you might be, amongst different issues, a preeminent marketer. Obviously, you’re utilizing your abilities in advertising to attempt to market well being and imaginative and prescient and chance and peace and cooperation on Planet Earth. And I thanks for that.
What you’re sharing, the sense of enjoyment and peace and ease and deliciousness, there’s a sort of a deliciousness to carry all of our sensations into our relationship with our meals lives. It feels fairly compelling, truly, as a result of quite a bit of instances, the meals we select to eat will not be simply because they match with our self-identity. They’re truly issues that we’re pulled to subconsciously. And that, I feel, is one of the challenges for lots of aspiring wholesome eaters is that we are literally hooked on unhealthy meals.
Healthier Comfort Foods
Ocean Robbins: And so, for anyone who has ever discovered themselves on the incorrect finish of an empty bag of cookies or potato chips; who’s ever felt themselves obsessing over unhealthy meals; preoccupied, form of caught on this unhealthy addictive relationship to meals; obsessed with meals that don’t love us again, do you might have any recommendation for methods to break that sample?
Peggy Liu: Well, you truly named it. Think again to your earliest childhood reminiscence, the place you felt a way of pleasure. You had been so joyful. There is one psychologist that I met, and his concept is that that one second, you truly try to recreate your total life. It shapes all of what you do — to attempt to recreate that second.
Now, quite a bit of these moments round meals. Imagine if once you’re youthful, you go to events otherwise you’re watching TV, a soccer sport, and it’s enjoyable since you’re with your loved ones, and also you’re consuming potato chips and scorching canines, et cetera. You’re going to gravitate to those self same meals. The trick I feel for entrepreneurs is to attempt to emulate these consolation meals. What are these consolation meals, like apple pie… I don’t know, what’s one thing that you just’ve heard different folks gravitate in the direction of, like nachos?
Ocean Robbins: Ice cream’s an enormous one for lots of folks. My grandpa based Baskin-Robbins, as I feel you understand. And so, we all know a bit about ice cream in our household, and the injury it could possibly do, to be sincere with you. I’m not concerned within the firm in any respect. Neither is my dad in any approach, form, or type. But we’ve some histories, perhaps some karma nonetheless.
I noticed a comic book just lately. He was speaking about how he needed to be environmentally accountable, so he ate the entire carton as a result of he didn’t wish to dissipate freezer vitality by placing leftover ice cream again in there.
Peggy Liu: That’s hilarious. That’s hilarious. Well, so once more, take into consideration the ice cream. I bear in mind rising up in California. And within the warmth of the summer season swimming. And then the ice cream truck would come by. And it could play the sound. And we might all run to the entrance and attempt to purchase these terrible popsicles with purple, white, and blue, or those that I appreciated had been the chocolate ones that had sprinkles or cake on them or one thing.
Now, if you happen to had been to have the ability to recreate these with different sorts of more healthy variations, you get the identical sentimental worth. You really feel cherished. That’s actually what all of us need. We wish to really feel cherished. I’d say let’s reinvent these consolation meals and reinvent these moments. All you could do is use a bit bit of promoting methods to reshape folks’s reminiscences — to substitute that exact consolation meals with your new wholesome consolation meals.
Ocean Robbins: Yeah. And only a tip for anybody who’s on the ice cream observe right here. We take advantage of superb home made frozen desserts. We all the time have bananas within the freezer. And so we’ll mix up, within the Vitamix, some bananas —
Peggy Liu: Absolutely, sure.
Ocean Robbins: — a bit bit of soy or nut milk of some form to make it creamy and assist it mix extra simply. And then some fruits, and a few vanilla, perhaps some nutmeg. Fruits may very well be berries. Mangoes are actually candy. Mango’s superb, however it’s also possible to do strawberry. And vanilla is absolutely useful, and perhaps a bit nutmeg, simply so as to add some depth to the flavour profile. And it’s so good. You make it good and thick. You can put it in cones, soft-serve model. And we’ve these usually. And you don’t should really feel responsible about it as a result of bananas and berries are good for you.
Peggy Liu: Well, it’s attention-grabbing. In China, we’ve purple dragon fruit. It’s a superfood truly — with a excessive, excessive content material of vitamin C. So I can think about a wonderful sorbet of stunning, brilliant, magenta-like dragon fruit. There are quite a bit of ways in which we are able to discover. And youngsters love exploring. Let their creativeness run wild after they’re younger.
A Web of Mutuality
Ocean Robbins: Peggy, I wish to thanks a lot. We stay in a world the place nations have been pitted in opposition to one another and cultures and religions and folks — there are such a lot of divisions. And actually, I wish to acknowledge that the United States and China will not be on one of the best of phrases proper now in some respects. But we have an effect on one another in profound methods. We have an effect on one another’s local weather. We have an effect on one another’s water provides.
And as a human who needs my youngsters to have a world with a steady local weather, who needs my youngsters to develop up in a world the place there’s sufficient meals to eat for humanity, who needs to stay in a world with peace and prosperity and wellness on Earth, I notice the stake I’ve within the work you’re doing. I notice the influence that you’re having on my kids’s future. And I acknowledge that at an final degree, as Dr. Martin Luther King, Jr. stated. “We’re bound in an inescapable web of mutuality.” That what one does impacts all.
And so, I thanks for sharing your knowledge, your brilliance, your creativity, and your management. And I need you to know that I, and all of us over right here on this continent, are benefiting from it. Not simply out of your tangible actions and their influence on our planet, but in addition out of your knowledge and what we are able to glean from it that may assist us do our work higher right here.
Sharing Our Cultures, Sharing Our Food
Peggy Liu: Wow. Thank you a lot, Ocean. I’m actually grateful in your feedback. China has 1.34 billion folks, in all probability extra now. It isn’t simply one other half of the world. It is a big half of the world. And China isn’t only a authorities. China is folks. It’s meals. It’s tradition. It’s vitality. It’s historical knowledge. And all of that’s one thing that I actually hope to share with folks in America, folks in Europe, folks in Africa, folks in Latin America, all over the place.
Because what the traditional Eastern Chinese knowledge or Asian knowledge actually says is that there isn’t a you and me; there’s no left and proper; there’s no right here and there. It’s actually simply transformation — like composting. Food goes into compost, into soil, again into rain, again into solar, again into timber, and again into us, again into our cells. Every half of nature could be reborn. That’s what meals is instructing us. And it’s additionally instructing us that sharing meals is sharing love.
With that, thanks a lot for having me, Ocean. I hope to host you right here in China quickly.
Ocean Robbins: I hope so. And I hope to host you right here on our little permaculture farm right here in California sometime, too.
Peggy Liu: I’d love that.
Ocean Robbins: Sharing meals, sharing love, and sharing knowledge. It’s been a privilege to share this time with you. I thanks a lot. Have a wonderful day.
Peggy Liu: Thank you. Thank you, Ocean.
Tell us within the feedback
- Do you’re feeling a connection to the meals you eat? How are you able to enhance that connection?
- What does a more healthy meals world seem like to you?