For many of us, our relationship with food is deeply emotional, almost like a religion. This bond can be filled with anxiety and fears that grow over time, leading to a collective worry about what we eat. Our understanding and enjoyment of food are influenced by various factors, creating significant uncertainty about what we consume.
The extensive industrialization of food production means we often have no direct understanding of where our food comes from. As food processing becomes more complex and the food chain longer, the chances of crises increase, making us feel even more disconnected from knowing what and how our food is produced.
Eating is a necessity, unlike optional activities. This unavoidable relationship with food can lead to medical issues, causing various eating disorders that affect all ages in our society. Simple dietary rules, like including vegetables, can become oppressive if they are turned into the sole source of nutrition.
Our relationship with food has always been a subject of scrutiny and humor – we all remember Sophia Loren attributing her vitality to pasta – and food has been central to our cultural narrative. However, we are also acutely aware of crises involving food-related diseases, genetically modified organisms, pesticides, insecticides, and hormones.
Recently, the concept of “food miles” has highlighted the distance our food travels from farm to table. For instance, organic apples bought at a supermarket might have been packed 15 days earlier and shipped from Argentina. Globalization means we should also consider locality and freshness in our dietary decisions.
At Kalesma Mykonos, we address these issues by fostering a sustainable relationship with food. We have developed a network of local food producers from Mykonos and the surrounding Cycladic islands. For example, our artichokes and tomatoes are produced under contractual relationships with local farmers specifically for our hotel. Our menu is designed to ensure that all our products are used throughout the day, minimizing waste and spoilage.
Executive Chef Costas Tsingas emphasizes the importance of understanding the origins of our food and supporting local production. By sourcing ingredients from nearby farms and ensuring that every part of the produce is utilized, Kalesma Mykonos not only offers exquisite dishes but also champions sustainability and the local economy.
This approach enhances the dining experience and ensures that our environmental impact is minimized, making every meal at Kalesma Mykonos a step towards a healthier planet.