Food for Thought: Are We Really What We Eat?

Screening All the World is Green in Marbella

Our everyday food choices have consequences that reach far beyond the dinner table. From environmental sustainability and personal health to animal welfare, perhaps it is time to think more carefully about what we put on our plates.

An evening hosted by the Chellaram Foundation in Marbella offered an opportunity to explore these issues through its acclaimed documentary, All the World is Green. Guests gathered at Hugo Investing for a screening and discussion highlighting the often-overlooked consequences of modern food production.

A Cause Close to Home: Hugo Investing & Sustainability

The subject is also close to the hearts of Hugo Investing’s founders. Both have been vegetarian for almost their entire lives out of concern for animal suffering, making hosting the screening a natural choice for them.

Directed by Mirko Pincelli, produced by Pinch Media Film and co-produced by the Chellaram Foundation, the documentary was filmed across Asia, Europe and North America. It features an impressive line-up of scientists, philosophers, journalists and campaigners, including Peter Singer, George Monbiot, Marion Nestle and Philip Wollen, examining the relationship between our global food system, the environment, human health and animal welfare.

Environmental Impact: Key Takeaways from the Film

The findings are thought-provoking. One particularly striking statistic reveals that for every 100kg of protein fed to beef cattle, just 3kg is returned as edible beef protein. At a time of increasing environmental pressures, this raises important questions about the resources required to produce our food.

Magnus Tulloch of the Chellaram Foundation describes the film as lifting the lid on an industry responsible for considerable damage to the environment, human health and the lives of countless animals.

Yet the documentary is not simply a catalogue of problems. It also offers an encouraging message: plant-based eating is increasingly moving into the mainstream, with the potential to benefit both personal wellbeing and the planet. Guests received vegan recipe books to inspire fresh ideas and demonstrate just how varied and enjoyable plant-based cooking can be.