DEFINIng regenerative eating

The term "regenerative" or "regeneration" does not yet have a shared definition across disciplines or audiences. 
Regenerative agriculture is becoming a buzz word in the food industry. But it is not yet on the public's radar. 

Buckminster Fuller's meaning of the term regeneration applied to a system that benefits 100% of life. 
Applying this lens,
our working definition is food that benefits individuals, their communities, and the planet.

In other words, making our need for food a force for good


We partnered with UC Berkeley's Plant Future Initiative program in the Fall 2023 to establish a framework for the emerging definition. 

We conducted primary research and published a report which you can find here: 

why we do what we do?

The Nature Conservancy reports how today’s system of food production “threatens both people and nature, degrading our land and water, accelerating climate change and species loss, and making our farms, fields and fisheries less productive over time.”

They advocate for a “shift to a regenerative food system, producing food on land and at sea in ways that work in partnership with the world around us… that goes beyond sustainable and creates positive growth for communities, economies and the planet.”

As a species, we face an unprecedented predicament: the food system that has been providing for us is also a major contributor to climate change and soil depletion. Rates of obesity and preventable lifestyle-related diseases are unprecedented in the United States and around the world. 

We have reached a moment where “sustainability is insufficient. As we strive for "regeneration", we prioritize both planetary and human health, while strengthening community resilience and preserving cultural integrity. Achieving regeneration in our food systems demands combined efforts from both individuals and collectives, from farmers, transporters, processors, retailers, chefs, to every consumer. 

In turn, in this interconnected and living system, we posit that by regenerating our food systems, we will also positively contribute to improving public health, supporting the resilience of communities, and repairing natural ecosystems.  

We aspire to infuse our programs with this philosophy - while recognizing the current limits of the system.

Production methods include regenerative agriculture, precision fermentation, circular and waste-reduction models: 

  • Permaculture & soil-regenerating

  • Aquaculture & carbon-capturing

  • Repurposing food production with by-products

Our culinary experiences reflect the variety of tastes, savors, and textures of acclaimed restaurants.
In addition to local and seasonal produce, they generally feature several types of seaweeds, mushrooms, koji, bi-valves, and hemp. And other regenerative products that tickle the fancy of the chefs we work with. 

We also craft surprisingly delicious signature cocktails and mocktails. 



Nutrition and health properties

Environmental contributions to soil health, biodiversity, and carbon capture during production cycle

Ancestral and/or
indigenous knowledge and traditions of food usage and combinations

Grocery shopping is making consumers anxious.

As McKinsey's "Hungry and Confused" study confirms, 50% of consumers would like to make choices aligned with their values but face complexity, contradictory information that they don't trust.

At Delicious Future, we strive to provide science-based data to simplify everyday regen food choices.