Eve Turow-Paul is the founder and Executive Director of Food for Climate League (FCL). She is a globally-recognized thought leader on youth food culture, well-being, and sustainability. Turow-Paul supports groundbreaking strategic narrative and behavioural design research around food and climate issues at FCL. Through her writing, consultancy (ETP Insights), and nonprofit leadership, Eve focuses on harnessing food culture as a tool for mental, physical, and environmental health. Her latest book is Hungry: Avocado Toast, Instagram Influencers and Our Search for Connection and Meaning (BenBella, 2020), which explores the ‘why’ behind today’s biggest food and lifestyle trends.

Why are you on board Future Food Movement?

The food industry must become climate champions, and I’m excited to collaborate with future-thinking trailblazers who can bring these sustainable initiatives to life.

How can Food for Climate League make a difference?

Currently, food and agriculture are responsible for a third of global greenhouse gas emissions. Meanwhile, plant-forward diets, limiting food waste, and agroecological agricultural practices are critical tools for combating the climate crisis. But these practices will not become mainstream without a meaningful shift in the way people perceive climate-smart eating, cooking, and farming.

Food for Climate League is a trailblazing, female-led 501(c)3 nonprofit working to make climate-smart eating the norm. We design environments and narratives that connect sustainable food culture to people's core human needs for control, community, and purpose. In doing so, FCL supports organisations, businesses, and governments with the tools to effectively and efficiently catalyse supply and demand for food that’s better for us and the planet.

Do you have any thoughts around what impact do you think consumers can have on the transition to a sustainable food system?

Consumer dollars can transform the world — just look at the impact of Millennial "foodies" on crops like quinoa and avocados, the emphasis on non-GMO and organic. If eaters demand it, companies will have to respond. At the same time, companies need to not just follow but lead and guide eaters toward that sustainable future and show them that there's no sacrifice when it comes to sustainable eating.