Platform economies, food delivery workers, and urban consumption behavior.
From ready-to-heat dumplings to central kitchen ingredients, pre-made dishes have permeated takeaways, school meals and New Year’s Eve dinners. Five contributors — including an anthropologist, a domestic worker and a sustainability practitioner — shared their views on identification, plastic packaging and the impact on Chinese chefs.
From making pre-made cat food for three cats during the pandemic to always having fifteen finished meals in the freezer, Doudou turned the batch-cooking mindset into practical methods: portioning and freezing, keeping meat and vegetables separate, and sealing at low temperature.
Pesticides and pesticide residues, antibiotics, food delivery waste, the disappearance of wet markets, Community Supported Agriculture – the four consumer rights of safety, information, choice and voice all have specific, actionable pathways in food consumption.
