The Fight for (Good) Food
Food is one of the most intimate and taken-for-granted parts of our lives. It nourishes us, connects us to the land, and shapes the way we live. Yet behind every meal lies a complex web of choices, systems, and challenges that determine who has access to nutritious food, how it is produced, and whether our food systems can endure in a changing world.
In this issue of THINK, we explore the fight for good food—not simply the challenge of feeding populations, but the larger questions of nutrition, sustainability, and equity. From climate change and nutrition literacy to alternative proteins and urban farming, our contributors examine the forces shaping what ends up on our plates and what that means for our collective future.
Together, these articles reveal that food sits at the intersection of health, education, climate, economics, technology, and community. Our contributors remind us that lasting change requires informed choices, thoughtful policies, and stronger connections between people and the systems that sustain them.
In this issue
- Climate Change and Nutrition: The Role of Underutilised Plants
Food security is about more than calories. Prof Paul Teng explores how climate change is affecting the nutritional quality of food and argues that overlooked, climate-resilient crops could play a vital role in building healthier and more sustainable food systems.
- Novel Foods and Alternative Proteins for a Sustainable Urban Food System
Prof William Chen discusses how alternative proteins and emerging food technologies could help cities strengthen food resilience while reducing environmental pressures.
- Nutrition Literacy in Indonesia: Cooking Change with Fire from Both Sides
Dr Judhiastuty Februhartanty examines how nutrition education, policy, and community engagement can work together to improve health outcomes across generations.
… and many more.
