The Plastic You Eat | Johanna Hellrigl Wilder | TEDxGreatPacificGarbagePatch

Industry Problem & Impact - Plastic has become an invisible ingredient in the food chain, with restaurants unknowingly serving and consumers unknowingly eating it [1] - Food interacts with plastic dozens of times before reaching the plate, highlighting the pervasive nature of the problem [2] - Heat, fat, acid, and time create a "perfect storm" for chemical and plastic migration from containers into food [5] - Harmful chemicals like BPA, BPS, BPF, PTFE (PAS forever chemicals), and phthalates are leaching into food from various plastic kitchenware [3][6][8] Solutions & Call to Action - The industry needs radical transparency regarding plastics: understanding how they work and where they come from [2] - Shift demand to create opportunities for healthy and sustainable alternative solutions [1] - Chefs can be part of breaking the cycle by shifting demand and normalizing safer solutions [1][14] - Independent restaurants (60% of restaurants in America) don't need to wait for corporations to make a change; they can coalesce and find safer solutions [14] - Advocate for policy changes to promote safer solutions [14] Emphasis on Health & Sustainability - True sustainability must include human health; if it harms us, it is not sustainable [10][11] - The industry needs to re-evaluate practices and find new solutions, even if it means building them together [12] - It's hypocritical to buy organic produce and then cook it on plastic-coated pans that shed toxins [13] Role of Women - Women in the industry are poised to pioneer the solution, leading with care and intention [15][16]