00:00:00.000 --> 00:00:03.380
In the year 2050, there will
be 9 billion people.

00:00:08.160 --> 00:00:12.430
How do we feed them safely,
fairly, and well, and make

00:00:12.430 --> 00:00:14.200
sure every mouth is fed?

00:00:14.200 --> 00:00:32.390
Narrator: In the kitchens of the
future, say the chefs of

00:00:35.020 --> 00:00:41.160
Peru, food will be cooked
amid the flames of love.

00:00:41.160 --> 00:00:43.970
- Without love, you
cannot be a chef.

00:00:43.970 --> 00:00:47.660
Narrator: And eaten
with wisdom.

00:00:49.150 --> 00:00:51.830
- In the future, people will
concentrate on eating better,

00:00:56.225 --> 00:00:57.475
not eating more.

00:00:57.475 --> 00:01:00.190
Narrator: With chefs,
our guiding light.

00:01:03.520 --> 00:01:06.380
- What's more nutritious
and what's not?

00:01:06.380 --> 00:01:10.890
It's very important that we
learn about that, no?

00:01:10.890 --> 00:01:13.410
Narrator: Peru's rock
star chefs hoping

00:01:13.410 --> 00:01:14.820
to inspire us all.

00:01:14.820 --> 00:01:17.790
- Peru is like a laboratory.

00:01:20.600 --> 00:01:24.960
You can apply its discoveries
to the rest of the world.

00:01:24.960 --> 00:01:29.000
Narrator: They have their own
vision of future food.

00:01:29.000 --> 00:01:31.130
- I think it's about time
to stop and look a

00:01:31.130 --> 00:01:33.120
little more at the past.

00:01:33.120 --> 00:01:37.400
Narrator: But are Peru's chefs
right in claiming the past can

00:01:37.400 --> 00:01:39.540
show us how to feed
the future?

00:01:39.540 --> 00:01:48.980
Narrator: On the coast of the
Pacific, Lima, the capital of

00:01:51.600 --> 00:01:57.060
Peru, has become the center of
a revolution in gastronomy.

00:01:57.060 --> 00:02:00.200
Every year, tens of thousands
flock to its festival of

00:02:00.200 --> 00:02:02.970
agricultural biodiversity.

00:02:02.970 --> 00:02:06.800
Peru's newly found reputation
for cuisine based on fresh

00:02:06.800 --> 00:02:10.970
ingredients supplied by
traditional organic farmers,

00:02:10.970 --> 00:02:12.220
like Emilia.

00:02:12.220 --> 00:02:14.310
- This is yana sara, used to
prepare our purple corn drink.

00:02:20.940 --> 00:02:23.505
This also helps relieve
pregnancy inflammation.

00:02:23.505 --> 00:02:29.030
Narrator: Traditional local
produce, challenging chefs to

00:02:31.490 --> 00:02:33.730
find new ways of cooking.

00:02:33.730 --> 00:02:38.220
Crops produced by farmers
guaranteed a fair living.

00:02:38.220 --> 00:02:41.230
These are the ingredients Peru's
radical chefs are using

00:02:41.230 --> 00:02:46.180
to challenge processed food and
high intensity farming.

00:02:46.180 --> 00:02:50.180
The guru of this revolution,
Gaston Acurio, one of the

00:02:50.180 --> 00:02:52.440
world's top dozen chefs.

00:02:52.440 --> 00:02:55.830
Future food, he says, also
means future justice.

00:02:55.830 --> 00:02:59.010
- It is clear that finality,
after centuries, there is a

00:03:01.890 --> 00:03:05.780
different outlook between the
diners of the city and the

00:03:05.780 --> 00:03:08.120
Peruvian farmers.

00:03:08.120 --> 00:03:11.400
Peru is the only country in the
world where cuisine is no

00:03:11.400 --> 00:03:15.160
longer about playing frivolous
games, insensitive games, and

00:03:15.160 --> 00:03:19.790
has instead become an authentic
social weapon.

00:03:19.790 --> 00:03:22.570
Narrator: But could using
food and cuisine as a

00:03:22.570 --> 00:03:24.970
social weapon be a risk?

00:03:24.970 --> 00:03:28.120
- It would be very dangerous for
us to completely go away

00:03:28.120 --> 00:03:31.260
from high input agriculture
until we've figured out that

00:03:31.260 --> 00:03:34.270
we can produce enough food
with lower input, more

00:03:34.270 --> 00:03:37.320
agroecological approaches.

00:03:37.320 --> 00:03:40.740
So I think it's prudent for us
to continue both of those kind

00:03:40.740 --> 00:03:43.426
of systems.

00:03:43.426 --> 00:03:46.840
Narrator: Ayacucho, 300
miles from Lima

00:03:46.840 --> 00:03:49.220
and the Andes Mountains.

00:03:49.220 --> 00:03:54.040
Still haunted by memories of a
bloodthirsty Maoist insurgency

00:03:54.040 --> 00:03:55.715
and police brutality.

00:03:55.715 --> 00:03:58.470
Three decades ago, a country
tearing itself apart, where

00:04:02.430 --> 00:04:06.110
you couldn't dine out at all for
fear of terrorist bombs or

00:04:06.110 --> 00:04:07.360
the secret police.

00:04:07.360 --> 00:04:11.430
But today, the men in Jeeps are
chefs from Lima, here to

00:04:16.019 --> 00:04:18.410
meet the farmers and their
leader, Edilberto.

00:04:18.410 --> 00:04:22.260
Narrator: Top Lima chef Ivan
Kisic, riding out with fellow

00:04:26.685 --> 00:04:30.710
chefs and farmers who
grow his food.

00:04:30.710 --> 00:04:34.870
It's a demonstration of
solidarity, a trip back in

00:04:34.870 --> 00:04:38.230
time to pay homage to Pachamama,
Mother Earth.

00:04:38.230 --> 00:04:48.480
- You share a bit with the
farmers, and you live the

00:04:50.590 --> 00:04:53.590
experience of harvesting, making
offerings to the land

00:04:53.590 --> 00:04:55.860
and respect toward
the Pachamama.

00:04:55.860 --> 00:04:59.420
And this will result in us
revaluing our land, which is

00:04:59.420 --> 00:05:01.850
what we are aiming for,
to revalue what

00:05:01.850 --> 00:05:04.810
we have now in Peru.

00:05:04.810 --> 00:05:06.860
Narrator: They've ridden far
away from the world of

00:05:06.860 --> 00:05:11.200
monocrop prairies and factory
farms, burgers, soda, and

00:05:11.200 --> 00:05:14.160
sliced bread.

00:05:14.160 --> 00:05:16.960
By thanking Mother Earth, these
chefs and farmers are

00:05:16.960 --> 00:05:20.210
pledging themselves to a
different kind of future food

00:05:20.210 --> 00:05:22.430
and future farming.

00:05:22.430 --> 00:05:26.050
They believe the secret to a
sustainable future lies in the

00:05:26.050 --> 00:05:30.330
past, in the mountains which
were once a birthplace of

00:05:30.330 --> 00:05:31.580
world agriculture.

00:05:31.580 --> 00:05:33.730
- Peru has the capacity to
solve the problem of food

00:05:36.620 --> 00:05:38.600
availability in this country.

00:05:38.600 --> 00:05:42.310
And it's not just about food,
because we also have our

00:05:42.310 --> 00:05:43.500
history and culture.

00:05:43.500 --> 00:05:47.600
And we have roots here from
thousands of years ago.

00:05:47.600 --> 00:05:51.110
While in Mesopotamia they were
domesticating wheat, here in

00:05:51.110 --> 00:05:53.740
Peru, we were doing that
with the potato

00:05:53.740 --> 00:05:59.320
about 8,000 years ago.

00:05:59.320 --> 00:06:02.300
Narrator: They're ceremonially
planting seed potatoes in

00:06:02.300 --> 00:06:04.070
homage to the past.

00:06:04.070 --> 00:06:08.745
But these farmers also rely
on potatoes for food and a

00:06:08.745 --> 00:06:12.820
living, growing potatoes
organically, no artificial

00:06:12.820 --> 00:06:17.760
fertilizers, fungicides,
and little technology.

00:06:17.760 --> 00:06:21.440
What Ivan and the other chefs
believe: there should still be

00:06:21.440 --> 00:06:25.140
a future for old farming
methods, traditional crops,

00:06:25.140 --> 00:06:26.390
and small farmers.

00:06:26.390 --> 00:06:32.230
- For many years, we chefs have
found it really unfair

00:06:35.185 --> 00:06:39.070
that the principal producers,
who make it possible for us to

00:06:39.070 --> 00:06:42.100
cook and to have food on
our tables, do not

00:06:42.100 --> 00:06:43.350
have a decent life.

00:06:43.350 --> 00:06:46.570
So we are moving on very quickly
in terms of technology

00:06:49.610 --> 00:06:50.630
and cuisine.

00:06:50.630 --> 00:06:54.040
And I think it's about time to
stop for a while and look a

00:06:54.040 --> 00:06:55.290
little more at the past.

00:06:55.290 --> 00:07:00.640
Narrator: But is there really
a message for the world in

00:07:03.460 --> 00:07:07.190
Peru's ancient farming
culture?

00:07:07.190 --> 00:07:08.660
Peru's geography--

00:07:08.660 --> 00:07:11.230
high mountains and
lush jungles--

00:07:11.230 --> 00:07:15.280
doesn't particularly favor
modern agricultural practices.

00:07:15.280 --> 00:07:18.970
Small farmers with niche
products go with the terrain,

00:07:18.970 --> 00:07:20.380
and have done for millennia.

00:07:20.380 --> 00:07:24.065
- Although geographically, Peru
is not really suitable

00:07:27.480 --> 00:07:31.400
for agriculture, ancient
Peruvians developed

00:07:31.400 --> 00:07:35.410
agriculture even in the high
peaks in the Andes.

00:07:35.410 --> 00:07:39.240
Currently, the main producers
of these goods are still the

00:07:39.240 --> 00:07:42.955
small-scale farmers in the rural
and native communities.

00:07:42.955 --> 00:07:46.480
- If we think about Peru as
a country 20 years ago, we

00:07:50.740 --> 00:07:54.290
would've thought that it was
a country-- a failed state.

00:07:54.290 --> 00:07:59.170
And the food revolution that
we're experiencing now has

00:07:59.170 --> 00:08:03.890
really given the country an
opportunity for building peace

00:08:03.890 --> 00:08:07.090
and for contributing to
social inclusion.

00:08:07.090 --> 00:08:11.880
And now people living in the
most remote places in Peru,

00:08:11.880 --> 00:08:17.160
they have a sense of self-esteem
self-worth which

00:08:17.160 --> 00:08:19.590
they never had 20 years ago.

00:08:19.590 --> 00:08:24.920
Narrator: 200 kilometers north
of Lima, the Huaraz Highlands.

00:08:24.920 --> 00:08:27.810
Margarita's both farmer
and cook.

00:08:27.810 --> 00:08:31.830
- This dish is made with herbs
and many potatoes.

00:08:34.629 --> 00:08:38.809
I learned to cook this
from my mother.

00:08:41.070 --> 00:08:46.210
Every potato has its different
flavor and taste.

00:08:49.955 --> 00:08:56.680
Only women can keep in
their memories the

00:08:59.550 --> 00:09:00.800
names of the potatoes.

00:09:00.800 --> 00:09:03.752
In our fair, we swap potatoes,
and so we can restore these

00:09:08.960 --> 00:09:11.502
old varieties.

00:09:11.502 --> 00:09:14.790
Narrator: Margarita and her
neighbors grow old varieties

00:09:14.790 --> 00:09:19.270
of potato people haven't even
heard of outside the Andes.

00:09:19.270 --> 00:09:23.480
Ancient food and ancient
agricultural practices, low

00:09:23.480 --> 00:09:25.730
input organic farming.

00:09:25.730 --> 00:09:29.660
So why can't these mountain
crops compete better with all

00:09:29.660 --> 00:09:33.230
the bread and noodles
invading Peru?

00:09:33.230 --> 00:09:37.365
In Lima, there are people who
believe they can, especially

00:09:37.365 --> 00:09:41.620
at Peru's International
Potato Center.

00:09:41.620 --> 00:09:44.820
Margarita's come to meet Dr.
Maria Scurrah, who's

00:09:44.820 --> 00:09:49.825
responsible for preserving
Peru's potato heritage.

00:09:49.825 --> 00:09:52.280
- So let's have a look
at the potatoes you

00:09:52.280 --> 00:09:54.490
have brought here.

00:09:54.490 --> 00:09:55.550
Wow.

00:09:55.550 --> 00:09:59.860
Look at these beautiful
potatoes.

00:09:59.860 --> 00:10:04.220
- This potato is called
Black Bull Horn.

00:10:04.220 --> 00:10:08.490
This potato is called
Puma Hand.

00:10:08.490 --> 00:10:11.790
This is Long Side.

00:10:11.790 --> 00:10:15.390
This is Beautiful
White Potato.

00:10:15.390 --> 00:10:18.960
This is Beautiful But Blue.

00:10:18.960 --> 00:10:22.180
Narrator: Ancient potatoes, a
little more romantic than

00:10:22.180 --> 00:10:25.750
modern grain and
wheat hybrids.

00:10:25.750 --> 00:10:26.685
- Thank you.

00:10:26.685 --> 00:10:30.810
CIP and humankind thank you
because you have been able to

00:10:30.810 --> 00:10:34.570
keep these precious potatoes
as a food source for the

00:10:34.570 --> 00:10:35.820
future of us all.

00:10:35.820 --> 00:10:38.380
Narrator: Malabar, one of the
world's top restaurants, the

00:10:41.430 --> 00:10:44.525
creation of Pedro Miguel
Schiaffino.

00:10:44.525 --> 00:10:48.470
He prizes Peru's ancient
potatoes for their taste,

00:10:48.470 --> 00:10:52.590
variety, and nutritional value,
precious old potatoes

00:10:52.590 --> 00:10:54.410
found not just in museums.

00:10:54.410 --> 00:10:59.720
You've never seen eggs
and chips like this.

00:11:02.560 --> 00:11:06.650
So, what does Pedro make of
Margarita's latest shipment

00:11:10.540 --> 00:11:12.880
from the Andes?

00:11:12.880 --> 00:11:14.410
- Let's see what we have here.

00:11:14.410 --> 00:11:17.660
Look at these beautiful
potatoes.

00:11:19.920 --> 00:11:21.030
Wow.

00:11:21.030 --> 00:11:22.280
Nice.

00:11:22.280 --> 00:11:26.050
We've been working with naked
potatoes for several years,

00:11:29.600 --> 00:11:32.420
about six or seven years before
native potatoes were

00:11:32.420 --> 00:11:37.000
known about or eaten as they
are eaten right now.

00:11:37.000 --> 00:11:41.760
I first knew of them as gift
potatoes, with shapes, colors,

00:11:41.760 --> 00:11:45.410
flavors, and textures,
thin skins, thick

00:11:45.410 --> 00:11:49.310
skins, sweet and bitter.

00:11:49.310 --> 00:11:53.660
The future will rely not on the
quantity of food we have.

00:11:53.660 --> 00:11:55.430
Instead, we're going
to go through

00:11:55.430 --> 00:11:57.020
a process of selection.

00:11:57.020 --> 00:11:59.580
And we're going to pick the
more nutritious food.

00:11:59.580 --> 00:12:02.270
Narrator: And potatoes are not
alone among those forgotten

00:12:05.520 --> 00:12:07.235
future foods from the past.

00:12:07.235 --> 00:12:10.910
In an unfashionable Lima suburb,
behind an unmarked

00:12:14.470 --> 00:12:19.880
door, meet the followers of
radical chef Javier Wong.

00:12:19.880 --> 00:12:23.100
Working from home, Javier became
one of Lima's most

00:12:23.100 --> 00:12:28.930
renowned chefs entirely through,
well, word of mouth.

00:12:28.930 --> 00:12:31.130
Fresh fish and fresh
vegetables.

00:12:31.130 --> 00:12:33.650
No potatoes, few
carbohydrates.

00:12:33.650 --> 00:12:36.460
A brief chat and a dish designed
and cooked just for

00:12:39.500 --> 00:12:41.700
you with love.

00:12:41.700 --> 00:12:45.870
- Without love, you
cannot be a chef.

00:12:49.980 --> 00:12:52.350
A cook has to be a pragmatic
dreamer.

00:12:52.350 --> 00:12:55.200
In the case of gastronomy,
we have that license.

00:12:59.350 --> 00:13:02.770
We do not have antagonisms.

00:13:02.770 --> 00:13:05.260
That's why we can make
dreams come true.

00:13:05.260 --> 00:13:09.870
Narrator: Every day, Javier's
off to market.

00:13:12.820 --> 00:13:16.628
He's looking not just for fresh
fish but for old crops

00:13:16.628 --> 00:13:20.890
wrongly neglected, future food
from the Andes and the Amazon.

00:13:20.890 --> 00:13:24.160
- The Amazon is the future of
food supply and the cure of

00:13:28.300 --> 00:13:29.550
many diseases.

00:13:29.550 --> 00:13:31.390
This is the pituca,
or Chinese potato.

00:13:34.950 --> 00:13:38.130
These grow in wild forms in
the boundaries between the

00:13:38.130 --> 00:13:41.800
highlands and the jungle.

00:13:41.800 --> 00:13:45.730
It is growing massively, and
its flour is much more

00:13:45.730 --> 00:13:47.510
nutritious than wheat flour.

00:13:47.510 --> 00:13:50.460
And the price for a kilo of
noodles made of this powder

00:13:53.580 --> 00:14:00.670
will not be more than $0.10.

00:14:00.670 --> 00:14:03.170
Narrator: In a more fashionable
Lima suburb,

00:14:03.170 --> 00:14:05.390
another unmarked restaurant.

00:14:05.390 --> 00:14:09.680
Chef Pedro Miguel, about to open
his new venture, Amaz,

00:14:09.680 --> 00:14:13.260
devoted to the Amazon, an
ancient, overlooked food

00:14:13.260 --> 00:14:17.080
source for the future.

00:14:17.080 --> 00:14:19.940
- The Amazon cuisine, which is
shared by nine different

00:14:19.940 --> 00:14:24.130
countries, is not yet
widely spread.

00:14:24.130 --> 00:14:28.750
So products from the Amazon are
really important, because

00:14:28.750 --> 00:14:31.600
they can contribute to the food
sources for the future.

00:14:31.600 --> 00:14:35.910
Narrator: Not everyone in Lima
can dine in world-class

00:14:38.830 --> 00:14:40.080
restaurants.

00:14:40.080 --> 00:14:42.278
A people's canteen, one of many
in Lima's poor suburbs.

00:14:47.300 --> 00:14:48.960
No fancy diners here.

00:14:48.960 --> 00:14:52.190
These are the homeless and
welfare recipients.

00:14:52.190 --> 00:14:57.230
But they're not eating canned
soup or junk food.

00:14:57.230 --> 00:15:01.010
Lima's top chefs cater
for the poor, too.

00:15:01.010 --> 00:15:05.120
The menu here, designed by the
late Maria Santos, whose

00:15:05.120 --> 00:15:06.590
daughter, Elena, is
now in charge.

00:15:06.590 --> 00:15:09.690
Elena is also looking for
nutritious new ingredients

00:15:12.670 --> 00:15:15.460
from old places, like the
Amazon and Andes.

00:15:15.460 --> 00:15:18.532
- There are plenty of products
that we do know about.

00:15:21.820 --> 00:15:23.350
It's very important.

00:15:23.350 --> 00:15:27.090
The whole country knows
what we really have.

00:15:27.090 --> 00:15:29.560
What's more nutritious
and what's not?

00:15:29.560 --> 00:15:36.430
It's very important that we
learn about that, no?

00:15:36.430 --> 00:15:38.350
Narrator: There's forgotten
nutritious food

00:15:38.350 --> 00:15:41.220
from the seas, too.

00:15:41.220 --> 00:15:45.180
Five in the morning in Lima's
vast fish market, supplying

00:15:45.180 --> 00:15:49.480
restaurants, shops,
and canteens.

00:15:49.480 --> 00:15:50.760
There's one fish that
we couldn't

00:15:50.760 --> 00:15:53.690
find: the humble anchoveta.

00:15:53.690 --> 00:15:54.280
The reason?

00:15:54.280 --> 00:15:57.570
It's taken straight from the
boats, big and small, to be

00:15:57.570 --> 00:15:59.480
pulped and fed to farmed
salmon and

00:15:59.480 --> 00:16:02.850
chicken, largely abroad.

00:16:02.850 --> 00:16:06.120
Peru and its fishing industry do
well out of this lucrative

00:16:06.120 --> 00:16:08.620
global trade.

00:16:08.620 --> 00:16:12.600
But the anchoveta boats could
instead be feeding Peru's

00:16:12.600 --> 00:16:15.690
poor, according to this former
fishing minister.

00:16:15.690 --> 00:16:19.200
- So far, all attempts to
preserve the world's ecosystem

00:16:22.460 --> 00:16:26.290
have been focused on land
species rather than the marine

00:16:26.290 --> 00:16:30.275
species, which I think will be
the future world food source.

00:16:30.275 --> 00:16:33.300
Anchoveta is probably one of
the most nutritious species

00:16:38.030 --> 00:16:40.730
because of its high
fat content.

00:16:40.730 --> 00:16:44.890
It's widely available and can be
effectively used for direct

00:16:44.890 --> 00:16:46.140
human consumption.

00:16:46.140 --> 00:16:48.750
Narrator: With a bit of flair,
the humble old anchoveta could

00:16:51.730 --> 00:16:55.020
be just as fashionable as 21st
century farmed salmon.

00:16:55.020 --> 00:16:57.740
And here's another way
the chefs can help.

00:17:01.260 --> 00:17:04.220
Flavio Solorzano is off driving
30 miles to the

00:17:04.220 --> 00:17:08.810
cooking school in the shanty
town of Pachacutec, 100,000

00:17:08.810 --> 00:17:12.240
people living in the desert
sands, a fifth of their

00:17:12.240 --> 00:17:15.250
children anemic.

00:17:15.250 --> 00:17:20.004
Flavio teaches a free monthly
master class, other top Lima

00:17:20.004 --> 00:17:22.060
chefs helping out, too.

00:17:22.060 --> 00:17:25.540
They're training shantytown kids
to be professional chefs

00:17:25.540 --> 00:17:29.240
and helping the poor to eat
better by cooking better,

00:17:29.240 --> 00:17:31.210
including with humble
anchoveta.

00:17:31.210 --> 00:17:33.800
- So what we shall do are things
like this, using it in

00:17:37.040 --> 00:17:40.540
causa, fried, in charquican,
in whatever you want.

00:17:40.540 --> 00:17:42.410
We should promote the
consumption of anchoveta.

00:17:42.410 --> 00:17:45.260
Narrator: Here in the desert
cooking school, Flavio has a

00:17:47.960 --> 00:17:49.610
lesson for the world.

00:17:49.610 --> 00:17:53.160
Peru is a country of old and
forgotten foods that can feed

00:17:53.160 --> 00:17:57.240
both Peru and other countries
with larger and often more

00:17:57.240 --> 00:17:58.490
fertile lands.

00:17:58.490 --> 00:18:05.030
- Peru is like a laboratory.

00:18:06.970 --> 00:18:09.720
You can apply its discoveries
to the rest of the world,

00:18:09.720 --> 00:18:11.210
where there is much more land.

00:18:11.210 --> 00:18:15.000
In the near future, we hope the
consumption of quinoa and

00:18:18.960 --> 00:18:22.300
other grains from the Andes will
be common, recognized as

00:18:22.300 --> 00:18:24.050
parts of people's
everyday life.

00:18:24.050 --> 00:18:26.995
Narrator: With Peru's cornucopia
of crops, it's easy

00:18:30.450 --> 00:18:33.940
to believe opportunities to
feed Peruvians fairly and

00:18:33.940 --> 00:18:37.065
tastily in the future have
been overlooked.

00:18:37.065 --> 00:18:39.650
- As we have already shown
through the native potato

00:18:42.210 --> 00:18:45.500
revolution, country has
enough resources to be

00:18:45.500 --> 00:18:48.160
self-sustainable and even
to give to the world.

00:18:48.160 --> 00:18:51.840
But those resources, like the
farmers, were not appreciated

00:18:51.840 --> 00:18:53.090
for a long time.

00:18:53.090 --> 00:18:56.800
Narrator: Peru is a tourist
brochure country, its exotic

00:19:00.410 --> 00:19:03.540
variety of food crops reflecting
its varied

00:19:03.540 --> 00:19:04.970
landscapes.

00:19:04.970 --> 00:19:08.830
Whether majestic mountains or
the Amazon rainforest, people

00:19:08.830 --> 00:19:12.010
are closely attached
to the land.

00:19:12.010 --> 00:19:15.780
In Peru's markets, organic
produce is cherished.

00:19:15.780 --> 00:19:20.460
People and nature form a closely
knit ecology; farm

00:19:20.460 --> 00:19:23.820
animals like part
of the family.

00:19:23.820 --> 00:19:28.060
It's this biodiverse ancient
tapestry Peru's chefs want to

00:19:28.060 --> 00:19:29.430
preserve for the future.

00:19:29.430 --> 00:19:32.450
- Imagine changing a small piece
of land where you can

00:19:35.570 --> 00:19:38.540
have a couple of dozen
varieties of potato.

00:19:38.540 --> 00:19:41.150
Imagine changing the geography
of a place, where there's a

00:19:41.150 --> 00:19:44.230
lot of variety of crops all
helping each other, into

00:19:44.230 --> 00:19:45.480
monocrop farming.

00:19:45.480 --> 00:19:48.390
Narrator: Peru's chefs are
changing the global debate

00:19:51.110 --> 00:19:54.300
over the future of
food and farming.

00:19:54.300 --> 00:19:57.350
The most influential, Gaston
Acurio, has been called a

00:19:57.350 --> 00:20:00.410
politician working as a chef.

00:20:00.410 --> 00:20:04.140
Gaston and Javier Wong have
been active in politics,

00:20:04.140 --> 00:20:07.220
fighting moves to legalize
genetically modified, or GM,

00:20:07.220 --> 00:20:11.060
crops, insisting they're not
needed, at least in Peru.

00:20:11.060 --> 00:20:14.220
- We succeeded in persuading
the president not to sign a

00:20:17.320 --> 00:20:20.140
bill in favor of GM crops.

00:20:20.140 --> 00:20:24.110
I think that's the fairest
for chefs.

00:20:24.110 --> 00:20:26.660
Narrator: Feeding the world's
soaring population with

00:20:26.660 --> 00:20:30.020
organic food and old
farming ways.

00:20:30.020 --> 00:20:34.450
Even Peru's celebrated chefs
recognize their dream may not

00:20:34.450 --> 00:20:36.140
be the only answer.

00:20:36.140 --> 00:20:39.800
At Lima's agricultural
university, they say we just

00:20:43.450 --> 00:20:47.180
can't afford to ignore
the new.

00:20:47.180 --> 00:20:50.740
In his high-tech lab, top
microbiologist Dr. Marcel

00:20:50.740 --> 00:20:54.610
Gutierrez says the old organic
ways are great, but the

00:20:54.610 --> 00:20:58.320
figures just don't add up.

00:20:58.320 --> 00:21:01.650
- If we were thinking about
establishing organic

00:21:01.650 --> 00:21:04.660
agriculture in the planet,
we would actually

00:21:04.660 --> 00:21:06.730
need two planet Earths.

00:21:06.730 --> 00:21:10.130
This is the surface area we
would need to feed the

00:21:10.130 --> 00:21:13.030
population in the year 2050.

00:21:13.030 --> 00:21:15.060
And this is not possible.

00:21:15.060 --> 00:21:19.790
And it is also not possible
to deplete our forests.

00:21:19.790 --> 00:21:22.740
We need to take care
of the Amazon.

00:21:22.740 --> 00:21:28.090
So the best choice is to make
land more productive.

00:21:28.090 --> 00:21:30.960
Narrator: And the answer,
students here learn, science

00:21:30.960 --> 00:21:34.650
and technology, including
genetically modified, GM,

00:21:34.650 --> 00:21:38.870
transgenic crops, more bang
for our bucks than nature

00:21:38.870 --> 00:21:42.160
alone will allow.

00:21:42.160 --> 00:21:45.530
- We are not saying that
modern biotechnology--

00:21:45.530 --> 00:21:48.040
that means genetic
engineering--

00:21:48.040 --> 00:21:49.740
is the only way.

00:21:49.740 --> 00:21:54.070
What we are saying is that
without this technology, it is

00:21:54.070 --> 00:21:58.640
much harder to ensure food
sources for this population

00:21:58.640 --> 00:22:03.040
that is coming up to over nine
billion and will require food

00:22:03.040 --> 00:22:06.990
production to increase by 70%.

00:22:06.990 --> 00:22:10.955
Without modern biotechnology,
this won't be possible.

00:22:10.955 --> 00:22:13.520
Narrator: Students and teachers
at the university

00:22:15.890 --> 00:22:19.760
sell their own produce,
sometimes organic.

00:22:19.760 --> 00:22:23.030
But they have no objection
to local farms using the

00:22:23.030 --> 00:22:25.630
technology that keeps
so much of the world

00:22:25.630 --> 00:22:26.880
supplied with food.

00:22:26.880 --> 00:22:31.820
- It is silly, I think, to
confront biotech and GM

00:22:35.610 --> 00:22:38.740
farming with organic and pretend
it's a discussion

00:22:38.740 --> 00:22:43.130
between white and black or
to pretend our organic

00:22:43.130 --> 00:22:47.100
agriculture is a return to
the past and poverty, and

00:22:47.100 --> 00:22:50.850
agriculture with GM is a major
advance for the use of modern

00:22:50.850 --> 00:22:52.770
technology.

00:22:52.770 --> 00:22:55.700
Narrator: So will we have to
rely on the new to stock the

00:22:55.700 --> 00:22:59.310
shelves of the future as the
world's population expands to

00:22:59.310 --> 00:23:00.470
nine billion?

00:23:00.470 --> 00:23:04.770
Or can we also depend
on the old?

00:23:04.770 --> 00:23:09.010
What do studies from the world's
universities show?

00:23:09.010 --> 00:23:13.500
- Recent studies have shown that
lower input, more organic

00:23:13.500 --> 00:23:17.820
approaches to farming, can feed
a larger portion of the

00:23:17.820 --> 00:23:20.950
world's population than we
had previously thought.

00:23:20.950 --> 00:23:23.660
There's open debate about it
in the scientific fields.

00:23:23.660 --> 00:23:26.600
But the reason why it's
important is that currently,

00:23:26.600 --> 00:23:29.420
we feed large populations in
the world by high-input

00:23:29.420 --> 00:23:32.670
farming, which is not
sustainable in the long run,

00:23:32.670 --> 00:23:35.520
because it relies on fossil
fuels, which will run out and

00:23:35.520 --> 00:23:37.920
which will become more
expensive over time.

00:23:37.920 --> 00:23:40.690
And they are becoming more
expensive over time.

00:23:40.690 --> 00:23:43.560
So this is important for us to
build these kind of forms of

00:23:43.560 --> 00:23:48.270
farming that one can maybe not
produce as high yields as the

00:23:48.270 --> 00:23:51.310
most high-input farming but
produce yields that are high

00:23:51.310 --> 00:23:54.100
enough to feed the world's
population, especially in

00:23:54.100 --> 00:23:56.850
local areas and especially
in special markets.

00:23:56.850 --> 00:23:59.780
Narrator: In Lima, it's
supermarkets, not super chefs,

00:24:03.050 --> 00:24:06.080
who feed most people.

00:24:06.080 --> 00:24:09.200
So could more of us really
have a future with more

00:24:09.200 --> 00:24:12.350
low-input but high-taste food?

00:24:12.350 --> 00:24:15.980
Supporters of Lima's
chefs say yes.

00:24:15.980 --> 00:24:19.230
The real challenge is to use
food more intelligently.

00:24:19.230 --> 00:24:22.720
- What's true is that our
planet, with our current

00:24:25.600 --> 00:24:28.570
agricultural practices,
is producing enough.

00:24:28.570 --> 00:24:31.099
And hunger is not a consequence
of the lack of

00:24:31.099 --> 00:24:34.660
food but a consequence of bad
distribution of food.

00:24:34.660 --> 00:24:37.480
And it's also a consequence of
bad consumption habits in a

00:24:37.480 --> 00:24:40.520
lot of people.

00:24:40.520 --> 00:24:43.480
Narrator: Across town, it's the
launch of Peru's Native

00:24:43.480 --> 00:24:44.865
Potato Festival.

00:24:44.865 --> 00:24:47.910
For Peru's radical chefs,
another chance

00:24:47.910 --> 00:24:49.380
to push their message.

00:24:49.380 --> 00:24:54.150
Feeding the future means a
fair deal for farmers.

00:24:54.150 --> 00:24:57.180
- Clearly, we, as chefs, are
in a privileged position.

00:24:57.180 --> 00:25:01.150
And it's our duty to make sure
those involved in this chain

00:25:01.150 --> 00:25:04.430
have the same benefits,
opportunities, and successes

00:25:04.430 --> 00:25:06.550
that we have.

00:25:06.550 --> 00:25:09.630
Narrator: Local alliance,
global implications.

00:25:09.630 --> 00:25:13.510
The world's third-biggest staple
crop, the potato, could

00:25:13.510 --> 00:25:16.360
feed still more.

00:25:16.360 --> 00:25:19.430
- I believe the most important
thing for us is to seal this

00:25:19.430 --> 00:25:23.850
alliance, seal this alliance
based on trust, approach, and

00:25:23.850 --> 00:25:27.610
values between farmers
and chefs.

00:25:27.610 --> 00:25:30.930
We Peruvian farmers are able
to feed the Peruvian

00:25:30.930 --> 00:25:32.840
population and the planet.

00:25:32.840 --> 00:25:36.100
- If the rest of the world
really replicates the Peruvian

00:25:39.480 --> 00:25:44.660
model, and people in the rest
of the world start being so

00:25:44.660 --> 00:25:48.000
interested as Peruvians in
their food and in their

00:25:48.000 --> 00:25:51.810
history and in their gastronomy,
this will bring a

00:25:51.810 --> 00:25:54.410
new opportunity for the
smallholder agriculture, the

00:25:54.410 --> 00:25:57.850
smallholder farmers also.

00:25:57.850 --> 00:26:00.090
Narrator: Small farmers feeding
the future with

00:26:00.090 --> 00:26:02.450
sustainable agriculture.

00:26:02.450 --> 00:26:06.030
But with food prices soaring
and worldwide malnutrition,

00:26:06.030 --> 00:26:09.270
could it be too much
of a risk?

00:26:09.270 --> 00:26:12.110
- The future farming, I think,
has a number of trajectories.

00:26:12.110 --> 00:26:16.340
One of those would be this
more holistic attempt and

00:26:16.340 --> 00:26:20.230
interest by people to be part
of a community that is

00:26:20.230 --> 00:26:22.670
biodiverse, that produces
complicated foods, that

00:26:22.670 --> 00:26:24.200
produces good foods.

00:26:24.200 --> 00:26:28.420
But there also will always be a
future for heavy production

00:26:28.420 --> 00:26:29.830
agriculture.

00:26:29.830 --> 00:26:32.740
It's hard for us to get away
from that because it produces

00:26:32.740 --> 00:26:35.280
so much food for so many people
around the world.

00:26:35.280 --> 00:26:39.090
Narrator: Chef Gaston
Acurio agrees.

00:26:42.130 --> 00:26:45.660
Working together, Peru's big and
small farmers could be a

00:26:45.660 --> 00:26:49.820
model for feeding the planet,
a model inspired by

00:26:49.820 --> 00:26:52.410
patriotism, profit,
and potatoes.

00:26:52.410 --> 00:26:55.350
- I believe in integration, in
how we can take part in the

00:26:59.520 --> 00:27:04.490
same process, where we convince
ourselves of our

00:27:04.490 --> 00:27:08.460
responsibilities
for the future.

00:27:08.460 --> 00:27:13.040
It's in this balance between the
small farming in harmony

00:27:13.040 --> 00:27:16.860
with medium and large
agriculture where Peru will

00:27:16.860 --> 00:27:21.740
become a beautiful
world food power.

00:27:21.740 --> 00:27:24.190
Narrator: Old food
the new way.

00:27:24.190 --> 00:27:27.376
It's the Peruvian dream
of future food.