In Good Taste
A TEALEAVES FOOD SUSTAINABILITY INITIATIVE
How do you help people change behaviors when they feel utterly stuck in bad habits? Oftentimes the why trumps the how. I was never taught that in medical school.
DR. DAVID EISENBERG MD, DIRECTOR OF CULINARY NUTRITION AT HARVARD T. H. CHAN SCHOOL OF PUBLIC HEALTH
Roots of the Project
Six years ago, we decided to take a deep dive into palate and explore the importance of each facet of the palate experience. To us, as blenders, we have always defined palate as color, aroma and taste, always looking to balance and optimize each element to create the ultimate tea drinking experience.
When we began this exploration, we anticipated that we would develop new learnings that would alter our current methods and refine our perception of palate, but we did not estimate just how much our mindset would shift and change.
Following Color, where we investigated color strategy in design, then Aroma, that sought to promote inclusive design through the sense of smell, In Good TASTE examines the role that we can play as tastemakers to redefine what eating and living ‘in good taste’ truly means.
How do we change the system so that no one has to ask where their food is coming from?
DAPHNE MILLER, PHYSICIAN, AUTHOR, ASSOCIATE CLINICAL PROFESSOR, UNIVERSITY OF CALIFORNIA SAN FRANCISCO
We have, in effect, a food clergy that tells us what is and isn’t food.
PROF. PHILIP B. STARK, PROFESSOR OF STATISTICS, ASSOCIATE DEAN OF MATHEMATICAL AND PHYSICAL SCIENCES, UNIVERSITY OF CALIFORNIA BERKELEY
A NEW LUXURY FOR A NEW NORMAL
Luxury companies and designers in food and beverage play a crucial role in determining what is in "good taste". Traditionally, luxury has meant creating products, services and experiences that are unique, resource intensive and often costly to the earth. Our reputation was forged in blending rare, expensive ingredients to create the most exceptional tea drinking experiences. As tea blenders, we have witnessed the impacts of climate change first hand.
In Good Taste Documentary
In Good Taste is an environmental film to incite individual action through personal lifestyle choices. Produced by TEALEAVES, In Good Taste delves into our current food system by focusing on unsustainable demand perpetuated by our singular concepts of quality, rarity, and deliciousness.
The film argues that having the knowledge and ability to make better decisions for the planet (and your personal wellbeing) should not be a luxury!
What and who is driving and influencing taste? That is what this documentary is all about. Hear from a diverse group of experts on the complexity of taste. Bon appétit.
MICHIEL BAKKER, VICE PRESIDENT, GLOBAL WORKPLACE SERVICES PROGRAMS AT GOOGLE
Special Thanks to Our Partners
Mark Bomford, Director,
Leslie Booher, Co-Founder, Sunken Seaweed
Prof. Adam Brumberg, Deputy Director,
Sallie Calhoun, CEO,
Emma Chow, Food Initiative Lead,
Dr. Odette Curtis-Scott, Director,
Dr. David Eisenberg,
Director of Culinary Nutrition,
Dr. Peter Klosse, Founder,
Dr. Robert Lawrence,
Nobel Peace Prize Laureate
Founding Director & Emeritus Professor,
Dr. Aoife Mac Namara
Dr. Daphne Miller, Physician, Author,
Associate Clinical Professor, Research Scientist,
Acting Under Secretary for Education,
Bren Smith, Executive Director & Co-Founder,
Prof. Philip B. Stark, Professor of Statistics,
Associate Dean of Mathematical
and Physical Sciences,
Dr. Dori Tunstall, Dean, OCAD University
Ian Urbina, Author and Founder, The Outlaw Ocean
A TEALEAVES Documentary
Directed and Edited by Nathalie Attallah
and Carly Williams
Executive Produced by Ezgi Emiroglu
Produced & Project Managed by Madeline Macdonald
Art Direction by Nathalie Attallah
Graphic Design by Joyce Aquino