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."
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 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.
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