In Good Taste

A TEALEAVES FOOD SUSTAINABILITY INITIATIVE

In Good Taste illuminates the unsustainable consequences of our monoculturalistic desires, including the homogenization of food, diet, and thought.


In a world where we celebrate caviar and foie gras as the pinnacle of luxury and forego the goodness that sprouts up at our feet, the hidden costs are more than the price itself. The solution to reclaiming our own tastes points to biodiversity (and more generally, diversity) as a solution, celebrating the complexity of diversity.

“I feel like the Western diet has never come to terms with this land space and has never really been accepting of all this wonderful biodiversity.”

CHEF SEAN SHERMAN

"What and who is driving and influencing taste? That is what this documentary is about. Hear from a diverse group of experts on the complexity of taste. Bon appétit."

MICHIEL BAKKER

DIRECTOR OF GLOBAL WORKPLACE SERVICES PROGRAMS, GOOGLE

ADVISORY BOARD, EAT FORUM

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 coloraroma 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.


Good taste is a super-metaphor for a good life."

DR. DORI TUNSTALL

This comes back to the idea of diversity, the power we all have, and the resilience we create for each other by allowing diversity to flourish."

DR. AOIFE MAC NAMARA

Contributors

Glossary

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

Related Readings

In Good Taste - The Series


The In Good Taste documentary is a well balanced entrée. The film brings together ideas as ingredients to serve an overall message of diversifying your food, and your thoughts.








However, smaller portions are sometimes easier to digest.










In Good Taste - The Series will help you dig into the major topics of the film. From urban foraging to ocean farming, these delectable ideas can expand your palate and offer sound choices for planetary and personal wellness.














Amuse-bouche


A tantalizing, little bit of delight, stimulating your palate journey. Elegantly served by three iconic designers and tastemakers.

"...the real good taste is the taste that's based on your own authentic sense of sense, the things that you're connected to - the things that nourish you.

DR. ELIZABETH TUNSTALL

Appetizer


The first plate presented should excite diners with something new. Ours offers insights into the question: Why do we like what we like?

"I think most people just are lost, and they don't know who to trust, because the media as an enterprise makes money by focusing on the controversies.."

DR. DAVID EISENBERG

Entrée


To be truly motivated to change, we must understand the impact of our choices.

Our main course is served by seasoned experts from multiple areas of the food chain, each teaching us why we must change our diets.

"How do you help people change behaviors when they feel utterly stuck in bad habits? ...The why trumps the how, I was never taught that in medical school."

DR. DAVID EISENBERG

Dessert


The sweet ending to our meal is the knowledge that while changing our food habits is not always easy, it can be delicious. Diversifying our plates can offer new flavors to explore and biodiversity presents health benefits.











Hear from cookbook award-winning author Chef Sean Sherman on finding food with story for the benefit of ourselves and our planet.

Take Out


How you choose to use this information will depend on your unique position, access, and interests.

We invite you to explore our partners, apply to become an ambassador, or sign up for a future event to keep this important conversation going.

"We're surrounded by unbelievable plans and policies that seldom translate into action. The action part is the hard part. It's the people part. It's the uncomfortable part. The getting out of our comfort zone and and making things happen"

DR. ODETTE CURTIS-SCOTT