Cecile Beliot-Zind, the CEO of Bel Group, which sponsored the event, said that her company believes “there is a model to make healthier and sustainable food for all possible,” but one of the issues facing the industry today is that people “keep on opposing instead of combining” ideas.
She gave an example: Bel Group makes Babybel, the popular small cheese snack wrapped in a red wax coating, which Beliot-Zind called “the perfect snacks.”
“Healthy food will have an impact on the world if we are capable to make it nutritious enough to matter, accessible enough to be everywhere for everyone, and desirable enough to be chosen,” she said. “The issue with the food industry is that the big food manufacturers have created desire for product[s] that provide empty calories. They scale it, they spread it all over the world. We feed the world with fat and sugar at a low cost. … It hurts the planet, and it hurts the health of the people.”
“There’s also an extreme stigma around ethnic cuisines not being healthy,” Khanna said, but it isn’t necessarily accurate. Much of Indian cuisine, he said, “is based on the principles of Ayurveda and sustainability.” And eating healthy doesn’t have to come at the cost of authenticity. For instance, Bungalow has reduced the ratio of creams used in its foods. “I do understand you adding 40% cream makes everything taste more delicious,” he admitted, “but I want people to feel as if they’re eating at home. I have never met an Indian who says that we use cream in our home cooking.”
“Healthy and delicious can coexist. Healthy and delicious definitely can be celebrated together,” Samuelsson said. “We think about healthy and delicious constantly. And it’s not either or.”
Ertharin Cousin, the CEO and managing director of Food Systems for the Future, said that, while she thinks it’s a great idea for everyone to learn how to cook their own food, it can be a challenging task for people from low-income communities who may not have access to regular refrigeration or electricity or gas to support cooking.
Cousin also spoke about how “we grow enough calories,” but not enough food “to support the nutritious, diverse diet that’s necessary for the body to thrive.” That has led to nutritious and diverse diets becoming unaffordable for many Americans, and for many people around the world, which results in malnutrition, according to Cousin. At the same time, she said, “we have made food that is less nutrient-dense more affordable and available,” which has led to an overconsumption of unhealthy foods.
The panelists ended the discussion by emphasizing the idea that food should be both joyful and healthy—that the two are not mutually exclusive. Cousin even said that “there’s a place for indulgent food,” though it shouldn’t be “at the center of your plate.”
TIME100 Talks: Architecting Healthier Food Systems for All was presented by Bel Group.
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