THE FOOD REVOLUTION: Jamie Oliver’s Ted Wish

In Nutritionist Notebook, Seeking Science by Sharan Malhi

Just feel his passion and enthusiasm in his talk, it’s inspiring. I LOVE HIM.

Jamie Oliver is a leading force in the fight against diet-related diseases, using the power of cooking skills and food education through hands-on programs designed for adults and kids, awareness raising campaigns, and inspiring a global community to take on their own local Food Revolution to empower the next generation.

We’re losing the war against obesity. It’s sad, hearbreaking and true. Our kids are growing up overweight and malnourished from a diet of processed foods, and today’s children will be the first generation ever to live shorter lives than their parents.

He so eloquently and succinctly addresses every food issue facing us as a globe. The Food Revolution cascade he has started, has spread globally and is now seeping into the cracks and foundations of our cities and homes.

It’s exciting to watch and even more, to participate in the Food Revolution.

My two favorite phrases from the talk:

“The labeling in this country is a disgrace. The industry wants to self-police themselves. What, in this kind of climate? They don’t deserve it. How can you say something is low-fat when it’s full of so much sugar?”

“…judging the circumstances, right, any judge in the whole world, would look at the statistics and the evidence, and they would find any government of old guilty of child abuse.”

If we could change three things about our diets — to improve our own health and the health of our planet — what should they be?

Well, we live in a world where there are 1.5 billion people who are overweight or obese, and we have so many unsustainable food production methods, huge amounts of food waste — and all of this needs to be addressed.

  1. Eat less meat and more locally grown vegetables — that will have the biggest impact from a planetary point of view, and it’ll be good for us too.
  2. Embrace food that’s been grown within cities using surplus energy from everyday city systems. This is something we really need to act on — harnessing energy that is already there to create extremely fresh food that has a positive environmental impact and genuine social value, grown as part of an urban community. Like I said, quality not quantity is key. In an ideal world, animal products should all come from animals living according to their natural place in the ecosystem, and in harmony with other natural systems.
  3. Start addressing food waste. We need to get on top of everything from surplus production to surplus consumption — to start growing, selling, buying and eating exactly what we need. We also need to be cleverer about how we use byproducts of the food industry. This will all have a massive impact.


“Now, if I came up here, and hung up a cure for AIDS or cancer, you’d be fighting and scrambling to get to me. This, all this bad news, is preventable. That’s the good news. It’s very, very preventable.”