Food is biology. It’s the wheat enzymes that give bread a golden crust. And it’s the cultures that enable the thousands of fermented cheeses, meats and wines that are part of our rich global tapestry of food.
Biology holds the answers to many of the challenges faced by food producers and our planet. Yet from synthetic fertilizers to artificial preservatives, we often overlook biology as we strive to make food better.
It’s time to bring it back.