Food transparency and honesty is good for all
My 13-year-old son is learning the art of communication. If anyone else has a teen they can relate. Last week, he made plans with his best friend via text that I would drive them both to his water polo game.
The night before the game, my husband and I realized those plans wouldn’t work. So we told our son to communicate that to his friend. Before I went to bed, I checked to make sure he communicated this to his friend. My son said “yes.”
Fast forward to a rushed morning and a text from the mom’s friend reads: “you are still picking him up for water polo, right?”
I’ll admit my first reaction was that of frustration. So I went and inquired. My son started to communicate. The frustration in me increased. I then felt let down. But most of all, I knew what I had to do.
I sent the mom a text that read: “I am sorry for the mass miscommunication…” Then, I took a deep breath and knew the next step. To introduce my son to the importance of the art of communication—especially when it came to being honest.
From his perspective he didn’t think much of it. But when we widened the lens, things began to appear differently.
And so I started to wonder, aren’t we all trying our best to master the art of communication? Especially when it comes to being honest?
Earlier this year, my boss, Tim Lymberopoulos, filled out a detailed survey regarding Fooducopia and food transparency. The Good Food 100 survey is a way to empower eaters—all while restaurants fine tune their art of communication—or simply, “walk the talk.”
It surveys how chefs and restaurants are building a better food system and supporting local, regional and national good food economies. Diners can see for themselves how the restaurants rate.
And it requires, above all, honesty. Or as the Good Food 100 website states, this is “a badge of honor for not just how good their food tastes, but how good it is for every link of the food chain.” In fact, according to a recent study, consumers are learning to communicate this.
Tim texted me when he finished the survey. I could tell by the text he was glad it was finished. But deep down, I knew he was far more happy to reveal the passion that he and Executive Chef Richard Glover and the entire staff are committed to—good honest food.
My son now jokes about his “communication.” We laugh at the jabs we give each other, but deep down I feel a sense of relief knowing he understands that being honest is good for all.
And for my boss, and the entire team at Fooducopia, we understand that too.
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