In southern Belize, a sweet and creamy heritage drink made from seaweed has become a symbol of the country's sustainable underwater farming initiatives.
Global food systems are trending towards industrialization and a homogenization of diets. As a result, there is almost no limit to where ingredients are available. Foraging, by contrast, can spark a deeply personal connection with the earth. Food Tank highlights 18 chefs who celebrate local and seasonal landscapes by serving foraged ingredients.