If aliens were to view planet earth as a plate, it wouldn't take a particularly intelligent lifeform to see that human beings are making a meal of their very home... and leaving nothing left.
Over the past two weeks COP27 in Sharm el-Sheikh has aimed, as all UN climate summits do, to stop the damage. And thank goodness.
Last year, 23 million people were pushed into severe hunger by climate extremes alone, while World Food Programme (WFP) climate solutions targeted 12 million people in 37 countries.
The number of weather-related disasters increased fivefold over the last five decades. Nearly a quarter of the world's farmable lands are degraded, destroying land and crops. And while many of us feel powerless, looking on as industry inflicts more and more damage on the planet we cherish, there is some good news: as individuals we have considerable agency when it comes to what appears on our plates at dinnertime.
With this in mind, (WFP linked up with a number of leading food influencers and chefs as well as its own goodwill ambassadors to spread awareness on the impacts of the climate crisis on hunger. Below are some of the culinary talents who've agreed to show us how to chop, fry, and bake for change sustainably.
Tony Yoo
The chef behind Korea's first Michelin-starred restaurant, Doreyoo, became a WFP Advocate last April - as a chef advocate he strives to minimize food waste.
"I always think ... how I can minimize food waste, how I can use all the ingredients without wasting them," says Yoo. "I discuss with my guests to make sure there's no food left. It is also important to buy only what you need.
"To eat food, we need ingredients, which are absolutely linked with climate."
The famous kimchi is a case in point. "Since kimchi is a representative fermented food, as the climate changes, so does the culture of kimchi ... [its] storage, salinity, and recipe ... have been changing."
