Chef Suvir Saran writes: Why the clarion call for sustainable dining is an urgent one Chef Suvir Saran writes: Why the clarion call for sustainable dining is an urgent one | India Today Insight One of the lessons the pandemic has taught us is that the ground between a better meal and a better world can no longer afford to be a conflict zone advertisement Suvir Saran is a chef, author, educator Michelin-starred chefdom in Manhattan of the early 2000s and bestselling cookbooks made me a popular speaker and guest chef at food and wine events and public health forums. For twenty-plus years, I’ve been teaching at the Culinary Institute of America and at thought leadership summits hosted by the Harvard School of Public Health. It wasn’t my good looks that brought me this honour, it was my visceral understanding of living and working sustainably. It was my living in a heritage farmstead in a bucolic hamlet in North Country, New York. It was those years at the farm, seeing firsthand the challenges that come with living connected to the land, that made me appreciate how much farther we still need to travel to make the world greener and fairer for all.