Environmental Functional Cuisine

After roots, after sourcing, after adaptation — this is where the thinking becomes a plate.

After years in hospitality, I reached a point where “great food” stopped being enough. I still care about flavour, texture, and the craft — but I no longer want to serve food that is only pleasure. I want the food I cook to be functional for the guest: to support energy, recovery, clarity, and long-term health. Nourishment for the body, and something quieter for the soul.

But that ambition has to sit inside reality. We can’t talk about nourishment while ignoring the planet that feeds us. We’ve lived through decades of comfort and abundance, and at the same time we’ve helped build the conditions we now call climate change. In hospitality, our choices matter: what we buy, how far it travels, how it’s grown, what gets wasted, what gets celebrated. For me, sourcing is no longer a detail — it’s an environmental consequence.

Environmental Functional Cuisine is my attempt to hold these truths in one place. It’s a way of cooking that brings nutrition awareness into real food, without losing culture or pleasure. It starts with roots and seasonality, respects tradition, and adapts intelligently to modern life. Sometimes “functional” simply means fibre-forward comfort food, mineral-rich broths, responsibly chosen proteins, and seasonal plates designed for steady energy.

Sourceganic is for curious eaters, hospitality people, and anyone who wants food that supports health without becoming dogma. On this site I share essays, recipes, and the evolving framework behind Environmental Functional Cuisine — with one aim: to help you feel better after you eat, and better about what it took to get the food to your plate.

This is not a perfect system. It’s a direction — a daily discipline — and it’s the map I want Sourceganic to follow.