{"id":1860,"date":"2023-04-11T10:41:39","date_gmt":"2023-04-11T10:41:39","guid":{"rendered":"https:\/\/www.campariacademy.com\/de-de\/?p=1860"},"modified":"2023-05-04T15:26:14","modified_gmt":"2023-05-04T15:26:14","slug":"why-natoora-needs-you-to-help-them-change-the-food-system","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/de-de\/inspiration\/trends\/why-natoora-needs-you-to-help-them-change-the-food-system\/","title":{"rendered":"Why Natoora needs you to help them change the food system"},"content":{"rendered":"\n

Produce supplier Natoora has spent 20 years building a business that celebrates where our ingredients come from. Head of education, Clementine Hain-Cole, explains why bartenders should be supporting the farmers who grow them<\/em><\/p>\n\n\n\n

To Natoora<\/a>, education means equipping everyone \u2013 starting from schoolkids and running right up to bartender, chef, home cook and everyone in between \u2013 with the skills and knowledge they need to have a positive impact on the food system.<\/p>\n\n\n\n

However, everyone learns differently: there isn\u2019t a \u2018one-size-fits-all\u2019 approach to knowledge sharing that can adapt seamlessly to different cultures, landscapes, languages and sensitivities. Having one would mean we\u2019d miss out on the chance to learn ourselves.<\/p>\n\n\n\n

But flavour is universal. One bite of a tree-ripened Greta peach, or sip of Moro blood orange juice that\u2019s both sweet and bright in perfect balance, and suddenly you\u2019re alert. You ask, \u2018This doesn\u2019t taste like anything else I\u2019ve had before \u2013 why?\u2019 And from that moment, there is a captive audience. That spark is what our education movement is built on \u2013 revolutionary flavour.<\/p>\n\n\n\n

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Green Navel oranges in Scordia, Sicily; Green mandarins, a radically seasonal harvest eagerly awaited by bartenders and chefs across Paris, Copenhagen and London; Carmelo, Natoora’s citrus specialist in Sicily<\/figcaption><\/figure>\n\n\n\n

Origin stories<\/h2>\n\n\n\n

It\u2019s why we start every conversation, be it in a kitchen with a restaurant team, leaning over the counter with a bartender, or calling for quiet in an inner-city classroom, with an invitation to taste something in season, right now.<\/p>\n\n\n\n

That\u2019s when the questions start: \u2018Where did this come from? Why does it taste like this? Why is it so different from what I can get in the supermarket?\u2019 The answer to each one comes back to one simple thing: we know who grew it.<\/p>\n\n\n\n

We\u2019ve spent nearly 20 years building our own supply chain, one that clarifies, rather than obscures, who and where our food comes from. It\u2019s the opposite to the conventional model, which seeks to create efficiencies through the homogenisation of infrastructure, plant life and culinary habits.<\/p>\n\n\n\n

\n
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Clementine, Federico and Will on a sourcing trip to Duncan, an organic grower in Lancashire; Robert Tomlinson, one of a handful of growers safeguarding traditional practices and our cultural heritage in the Yorkshire Rhubarb Triangle; Oli Baker in the process of covering his soil-grown, organic strawberries with open-ended Spanish tunnels<\/figcaption><\/figure>\n\n\n\n

Shared values<\/h2>\n\n\n\n

Our model relies on building direct relationships with the farmers, producers and makers within our food system, so we can fully understand their decision-making and therefore choose to put our weight behind those who share our priorities: the preservation of cultural heritage, protection of our ecosystems, and production of food with incredible flavour.<\/p>\n\n\n\n

These are individuals who resist conformity, safeguarding seeds, growing methods and traditions that define diversity, in both human and environmental form. We may only get to taste their produce for three weeks out of the year (Mora Farm\u2019s Malwina strawberries, or lychees from Sicily) but to create with these harvests is to realign with nature, and rediscover the joy in the pure, unadulterated flavour.<\/p>\n\n\n\n

Some of these relationships go back to the beginning, formed when Natoora was a handful of people in London. By using flavour as a means of connecting our farmers and their work to our community, we\u2019re now in the situation where bartenders and chefs await the start of a season as keenly as we do: green citrus from Carmelo, winter tomatoes from Italy and Spain, the first delivery of Robert Tomlinson\u2019s forced rhubarb from Yorkshire. It\u2019s a connection that we feel is key to repairing the devastating damage done by the mainstream intensive food system \u2013 namely the de-education of the consumer, and the devaluing of the work of the farmer.<\/p>\n\n\n\n

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A Greta peach grown by Domenico in Campania – streaked by an exceptionally high level of anthocyanins; Oli Baker’s Malwina strawberries<\/figcaption><\/figure>\n\n\n\n

Power in numbers<\/h2>\n\n\n\n

With our revolution now spreading across three continents, uniting hundreds of growers with 2,000 chefs and bartenders through reciprocal appreciation, there\u2019s a real opportunity to use the strength and voice of our community to drive lasting change. Steadfast support for our work from the hospitality industry means we\u2019re able to give even greater backing to our growers.<\/p>\n\n\n\n

Since 2004, Natoora have laid down over \u00a3500k for small-scale, agroecological growers in the form of low- to no-interest loans or grants. Our support has allowed them to take on new land, diversify their crop planning and build long-lasting infrastructure without having to compromise on their values or growing practices. In 2021, as the IPCC report threw the climate crisis into stark relief \u2014 we took our commitment to the next level by launching our Farm Fund, raising capital for farmers in need of help to either get on or move up the ladder.<\/p>\n\n\n\n

A huge amount rests on the shoulders of these individuals \u2013 food security, biodiversity, soil health, climate mitigation \u2013 and it\u2019s vital that we show our solidarity, for the sake of both environmental and human health. What can you do to stand alongside them? Seek out flavour, and demand that others do the same.<\/p>\n\n\n\n

Clementine Hain-Cole<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Produce supplier Natoora has spent 20 years building a business that celebrates where our ingredients come from. Head of education, Clementine Hain-Cole, explains why bartenders should be supporting the farmers who grow them To Natoora, education means equipping everyone \u2013 starting from schoolkids and running right up to bartender, chef, home cook and everyone in […]<\/p>\n","protected":false},"author":1,"featured_media":1865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[77],"theme":[5],"class_list":["post-1860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends","tag-raw-materials-and-flavours"],"acf":[],"yoast_head":"\nNatoora needs you to change the food system - Campari Academy<\/title>\n<meta name=\"description\" content=\"Pioneering food company Natoora adovcates for a change in the system: here's what you can do to be part of it\" \/>\n<meta name=\"robots\" content=\"index, follow, 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