Maria Franco Introduction:
Maria Franco, a sophomore at the American School of Milan, introduces the topic of food sustainability. Rapid increase in human population has magnified the need for food and nutrients, making it difficult to access diverse ingredients for cultural preservation. Food sustainability is crucial for a more efficient future where every child has access to food.

Nathan Myhrvold Introduction:
Nathan Myhrvold, former Chief Technology Officer at Microsoft and co-founder of Intellectual Ventures, is introduced as an advocate for implementing scientific technology principles in cooking for sustainability. He will present his work on modernist cuisine, which aims to maintain ecological balance in the world. After his remarks, an expert panel will discuss how modernist cuisine can bring both tradition and sustainability to Italian foods, particularly pizza.

Hope Cohen Introduction:
Hope Cohen, from Philadelphia, welcomes Nathan Myhrvold to the stage.

Nathan Myhrvold’s Background:
Nathan Myhrvold has a long career in technology. For over ten years, he has worked on creating the largest cookbooks, titled “Modernist Cuisine” and “Modernist Cuisine at Home.”

Cultural and Economic Changes in Grain Agriculture:
Grain, a basic commodity, has seen a significant drop in price over the last century due to societal focus on making it cheap. Wheat is now cheaper than dirt, resulting in a paradox where it’s not affordable for the poor and leads to overeating in developed countries.

Obesity Rates and Hunger:
Obesity rates are rising globally, even in regions where starvation exists, indicating a problem with food distribution and consumption. Despite sufficient food production, 800 million people regularly go hungry, leading to malnutrition and reduced life expectancy in many parts of Africa and Asia.

Global Good Initiative:
The speaker’s company, Global Good, works to address agricultural productivity and health issues in the developing world. Global Good’s projects include medical diagnostics, vaccine storage, coffee flour production, and a milk jug invention that became popular in Africa and Asia.

Bread Cost Distribution:
In the United States, farmers receive only 5 cents for a loaf of bread, while finance and insurance account for 8 cents. This disproportionate distribution highlights the need to better compensate farmers for their labor and contributions.

Technological Advancements in Agriculture:
Productivity in agriculture has increased dramatically over time, with one farmer now feeding about 200 people. However, this progress has also led to a decline in the farming population and a loss of appreciation for the importance of agriculture.

Horizontal and Vertical Markets:
The grain market is characterized as a horizontal market, with different layers and limited penetration between them. In contrast, a vertical market emphasizes high-quality ingredients and direct relationships between producers and consumers.

Suppliers and Farmers:
Direct connections between suppliers and farmers allow for better quality control and transparency in the supply chain.

Consumer Preferences:
Consumers who value quality are willing to pay more for products that are grown and produced with care and attention to detail.

The World of Wine:
The wine industry provides an example of how consumers are willing to pay a premium for high-quality products, with prices ranging from $3 per liter for box wine to $900 per liter for exclusive brands like Chateau Petrus.

European Influence in Wine Production:
Many highly sought-after wines in Italy and Napa Valley, California, are produced in wineries that draw inspiration from European winemaking techniques and traditions.

Chocolate’s Transformation:
Similar to wine, the chocolate industry has undergone a transition, with consumers increasingly willing to pay more for high-quality chocolate made from carefully sourced ingredients.

Premiumization of Food:
Premium chocolates, often referred to as bean-to-bar chocolates, have gained popularity, with prices reaching $100 per kilogram. European countries have a long tradition of producing high-quality chocolates. Similarly, coffee has undergone a premiumization trend, with expensive varieties like Starbucks reserve coffee costing $150 per kilogram. Consumers are willing to pay more for food products that offer superior quality, unique flavors, and ethical considerations.

Gluten-Free, Organic, and Fair Trade Options:
Consumers are increasingly seeking food products with specific dietary and ethical preferences. Gluten-free, organic, and fair trade options are becoming more prevalent in the market. Fair trade products ensure that farmers are fairly compensated and have better working conditions.

Need for a Revolution in Bread:
The author believes that the time is ripe for a revolution in bread. Consumers need to be willing to pay a bit more for high-quality bread.

Bread’s Value and Cost:
The current economic model for bread results in a low price for consumers but meager compensation for farmers. There is a need for a system that encourages farmers to grow higher-quality grains and offers consumers more options.

Restaurants and Bread:
Some restaurants charge for bread, while others offer it for free. The perception of bread as a free commodity leads to lower-quality options.

Risotto vs. Bread:
Using risotto as an example, the author highlights the difference in perception and value between bread and other culinary creations. Risotto is recognized as a dish requiring skill and labor, while bread is often seen as a simple, cheap commodity.

Branded Bakeries and Premium Flour:
A few artisanal bakeries are starting to gain recognition and charge higher prices for their products. There is a limited selection of premium flour available, with the most expensive wheat flour costing $39 per bag.

Bread as a Culinary Course:
Some chefs are treating bread as a course in its own right, creating unique and special bread offerings. This approach elevates the status of bread and encourages diners to appreciate its culinary value.

Technology and Bread:
Apps and websites are emerging to connect consumers with local farmers, promoting a more sustainable and transparent food system. New types of bread are being invented, challenging traditional notions of what bread should be.

Ciabatta as an Example:
Ciabatta, often perceived as a traditional Italian bread, is actually a relatively recent invention, trademarked in 1985. The author emphasizes the need for bakers to be proud of their innovations and not shy away from introducing new creations.

The Best Bread Is Yet to Come:
The author believes that the best bread is still to be created, combining modern techniques with high-quality ingredients. There is potential for creating bread that addresses the needs of both the poorest and the most discerning consumers.

Historical Breads:
The author’s bread book includes various historical breads, some of which are wonderful and some of which are not to modern tastes. The best bread is not necessarily from the past, and there is room for improvement and innovation.

Nathan Myhrvold on Traditional Bread:
Bread is one of humanity’s oldest foods, with traditions deeply ingrained in our culture. Most of the bread we consume today is relatively recent in origin. Baguettes, first baked in 1918, and panettone, trademarked in 1922, are examples of relatively new bread varieties. Even older breads have undergone changes due to advancements in flour quality, ovens, and the development of pure baker’s yeast. In the past, bread was either bitter (due to barm, the sludge of yeast from beer barrels) or sour (due to sourdough). The invention of pure baker’s yeast in the 19th century revolutionized bread-making.

Hope Cohen’s Question to Sam Kass:
Cohen expresses interest in Sam Kass’s perspective on heirloom flowers and the current bread movement in the United States. She finds it exciting to consider the state of bread in the United States at this time.

Bread:
Traditional American white bread is often heavily processed and may not be nutritious. Whole grains and fiber are essential for a healthy diet, especially for young children. Handcrafted breads are gaining popularity, but there is a need to increase their accessibility and affordability. The next generation of seeds should be bred for nutrition and flavor, not just yield and quickness to rise.

Pizza:
Neapolitan pizza is considered the mother of all pizzas and has a long history. Innovation in pizza toppings, ingredients, and cooking techniques is ongoing. Traditional Neapolitan pizza makers aim to preserve the historical aspects while also embracing innovation. Different regions have different types of pizza, and pizza has evolved as it spread worldwide.

Food Innovation:
Innovation in food can lead to new ideas, ingredients, and ways of preparing dishes. The addition of tomatoes to pizza was a significant innovation that changed the dish. Different regions and cultures have their unique takes on various dishes, leading to a diverse culinary landscape.

UNESCO’s Recognition:
Millions of people worldwide recognize the Art of Neapolitan Pizza as an intangible cultural heritage of UNESCO. Neapolitan pizza’s uniqueness lies in its traditional knowledge and heritage, passed down for over two centuries. UNESCO’s recognition aims to protect this traditional knowledge and not just the pizza itself.

Historical Origins:
The art of Neapolitan pizza likely originated under Mount Vesuvius near the Gulf of Naples. This tradition predates the existence of Chicago, with the Neapolitan pizza originating around 1400.

Reason for UNESCO Recognition:
The recognition was driven by an American campaign to understand why American companies like Inam claimed to have invented the Chicago pizza. Clarification was needed to differentiate between the authentic Neapolitan pizza and its American counterparts.

Comparison with French Marketing:
The Americans’ marketing prowess is compared to that of the French, highlighting their ability to popularize their creations.

From Niche to Mainstream Recognition:
The campaign to recognize Neapolitan pizza as a UNESCO heritage was a huge success, gathering 2,100,000 signatures from 100 countries. UNESCO typically recognizes niche products, but the recognition of pizza brought widespread global attention to the organization.

Cultural Knowledge and Global Diffusion:
The goal is to promote the Neapolitan style pizza worldwide while allowing for other styles to coexist. The President of France, Emmanuel Macron, expressed interest in recognizing the art of French boulangerie as a World Heritage Site, influenced by the successful Neapolitan pizza campaign.

From Below, a United Campaign:
The campaign was driven by citizens and people, not just industry insiders, resulting in a unified effort. The recognition of Neapolitan pizza as a UNESCO heritage was a victory for artisan culture in the face of industrial mass production.

Trends in Food Innovation:
Innovation in Italian food comes from studying traditional methods and understanding their history. Nathan’s work on traditional Italian pizza is an example of how innovation can be rooted in tradition.

The Significance of Tradition in Food:
Traditional cuisine holds immense importance and must be studied and codified. Innovation in food should not eradicate tradition but rather enhance it, making it relevant to contemporary tastes and needs. Adapting traditional culinary practices to modern lifestyles is essential, considering changes in eating habits and preferences.

Innovation and Consumer Demand:
Consumer demand is a significant driving force behind food innovation. The rising prevalence of health issues, such as prediabetes and diabetes, is pushing consumers toward healthier food choices. Climate change poses challenges to producing healthy food at affordable prices, further emphasizing the need for innovation.

Gene Editing Technology:
Gene editing involves manipulating existing DNA in plants to achieve desired traits. It differs from GMOs and could potentially provide consumer benefits. Resistance to gene editing is expected due to the cultural and emotional significance of food. The potential benefits of gene editing, such as increased fiber and reduced water usage, need to be carefully considered and discussed.

Pizza: A Global Culinary Phenomenon:
Pizza is the most popular food dish worldwide, with diverse variations in quality and style. Its deep history and strong cultural significance make it an intriguing subject for exploration.

Great Chefs:
While quality ingredients are essential, great chefs understand why and how their cooking methods produce delicious and healthy results. This understanding allows them to innovate and create unprecedented dishes.

Ingredients and Technique:
Great chefs possess tremendous skill in transforming raw ingredients into delectable dishes. Focusing solely on ingredients overlooks the skill required to elevate them.

Local Produce:
Using local produce is crucial, especially in regions with strong culinary traditions and exceptional ingredients, like Naples. Importing ingredients from other regions would be nonsensical.

Inventions in Food:
Natural does not always equate to good. Many culinary staples, such as wine, bread, and pizza, are inventions that require significant skill to create.

The Magic of Transformation:
The transformation of raw ingredients into final dishes is a magical process. Affordability, health, and taste depend on this transformation.

Innovation in Italy:
Despite Italy’s strong traditional culinary culture, there is room for innovation. Chefs like Carlo and Massimo Battura are pushing the boundaries of Italian cuisine while respecting tradition.

Brunelleschi’s Duomo:
The Duomo in Florence exemplifies the harmonious blend of art and engineering. It serves as a reminder of the importance of innovation while preserving tradition.

The Future of Food Innovation in Italy:
Italian chefs are constantly innovating and creating new culinary experiences. Their creativity and skill ensure that Italian cuisine remains a global culinary leader.

Agricultural Biodiversity:
Italy’s geography and diverse ecosystems from the Alps to Sicily contribute to its remarkable natural biodiversity. Italy’s agriculture reflects this biodiversity, with ten times more olive oil growers than Spain and greater diversity in vineyards compared to France.

Family Farming and Cultural Identity:
Italy’s agricultural policies favor family farming, ensuring that chefs and pizzerias have access to high-quality, locally produced ingredients. Each region in Italy has its distinct recipes and culinary traditions, creating a rich and diverse food culture. This cultural biodiversity has led to innovation and a focus on organic and traditional products.

Non-GMO and Organic Agriculture:
Italy has been committed to organic food and non-GMO practices since 2000, setting it apart from countries with extensive agriculture. The country has invested in farmer’s markets and local products, leading to a resurgence of traditional and sustainable farming.

Global Recognition and Influence:
Italy’s agricultural practices and focus on traditional products have gained international recognition. Other countries, such as South Africa, are seeking Italy’s expertise to revitalize family farming and address issues like climate change and poverty.

Ingredients to Watch in 2018:
Olive oil, a symbol of the Mediterranean food triad, is a key ingredient for Italian cuisine.

Best Ingredient:
Chefs express their enthusiasm for various ingredients that can transform dishes and products.

Perlola’s Favorite:
Perlola, an Italian chef, highlights the significance of the tomato, especially the red tomato, which originated from America.

Andrea Coccia’s Choice:
Andrea Coccia selects rice, particularly Carnaroli and Vialone Nano varieties, emphasizing the challenges in maintaining quality and sustaining production costs.

Sam Kass’s Pick:
Sam Kass chooses beans, praising their underappreciated status, nutritional value, and environmental benefits, such as nitrogen fixation and affordability.

Beans – a Sustainable and Nutritious Staple:
Beans, at their price point, offer more nutritional value compared to many other options like meat or even beans. To address global food sustainability and health concerns, incorporating beans into our diets is a crucial step. Chefs play a significant role in making beans more appealing and delicious through innovative culinary preparations.

Flour – a Versatile Ingredient for Staple Foods:
Flour, with its versatility, can be transformed into various staple foods like breads, pastries, and pizza. Its significance lies in its ability to provide a foundation for a wide range of culinary creations.

Summary of Key Innovations and Food Trends in 2018:
The discussion highlights several innovations and trends in the food industry for 2018. These innovations encompass various aspects of food, including ingredients, sustainability, and culinary techniques.