The center of my family’s life has always been the kitchen. It’s where our friends meet and greet, where we have family meetings, and of course eat; it’s usually the place where we have the best fights. Globally, the kitchen is recognized as the heart of the family and the community, even after the electric or gas stove replaced the wood-burning hearth. I’ve talked to founders of start up companies from those building electric engines, to those coding new learning software that have started cooking their ideas in the kitchen. The kitchen is where I now do most of my work. So, too, have revolutions been known to have started in kitchens, and I propose a new way to make more revolutions happen in the urban environment with mobile kitchens.

Social activists from America to Lebanon see food as a means for creating social equality. Americans are crazy about the 100 Mile Diet, using the dinner plate and fork as a means to support local agriculture, and to curb greenhouse emissions caused by long-distance hauls. Americans also love the concept of urban gardens, with some like Daryl Hannah fighting for the preservation of them, when encroached upon by new urban development. As recently as last week, “guerilla” protestors — basically any local that wants to be part of a loosely organized protest — were asked to start picnics in any tiny green space around Beirut, as a means to protest the lock and key on the city’s only major green space.

I’ve learned that food can be eaten, admonished, thrown on someone or boycotted in superstores as a way to protest a political, environmental, cultural or political event. Gandhi did it best.

But what’s missing in a big way in all the food-related revolutions, meets, and protests is the kitchen. While tents are easy to pop up and down as a means for rest, the idea of a mobile kitchen for the everyman seems to have not progressed much since the American camping hibachi and gas barbecue. Mobile kitchens as chip stands, or burrito restaurants can be custom-made. But what about a kitchen that we take with us on picnics? Something that doesn’t just cook by charring? This way we can cook healthy food on the go, invite in the communities around us on our travels to come and dine, to share new secrets and recipes, and be guerilla about picnicking or eating wherever we roam.

I went online to see what I could find. Besides needing the obvious fuel source like a diesel generator (as featured on this U.S. site) or if you are lucky a power hookup, a good mobile kitchen needs to have a sink, a water tank, some good pots and pans, storage space for spices and supplies, as well as a space for storing perishables. One that can open and unfold with seating space for friends, when camping, in the park, or at the urban garden, is best.

If you head on over to eBay you’ll find some cheesy RV related mobile kitchens, or ones more suited for selling pogo sticks at an outdoor carnival.

But the more designed-inclined are looking to their latest favorite raw material, the shipping container, to create mobile kitchens that I would happily park in my back yard. Check out Steel Space as a unique venue for creating eye-catching mobile kitchens. It’s an open, airy and friend-friendly space that invites users into it to sit, cook, and be part of the culinary action.

And in a way that only Europeans can invent is this roving hospitality station Mobile Gasfreundschaft for entertaining friends, followers and friendly food activists on sidewalks, at the beach or anywhere the traditional stationary kitchen won’t work. I bet Jamie Oliver and food activists everywhere would be happy to power up with one of those.

Follow Karin Kloosterman on Twitter:

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As a company that promotes the consumption of clean, safe seafood as part of a healthy diet, it’s our belief that consumers have the right to know what’s in the food they’re eating — this belief represents one of the core values of Safe Harbor and one of the overarching principles that drives our business. Recently food safety and transparency in the food supply chain have been topics of much discussion, and for good reason. As it becomes more and more apparent that the FDA seems ill-equipped to assume a leadership role in ensuring food safety, are food manufacturers missing an opportunity? Might it be that embracing, implementing and advertising increased food safety measures and transparency can be a powerful marketing tool, one that provides differentiation in a packed and overcrowded marketplace?

While the federal government may be reluctant to embrace increased oversight over the food supply chain, the opinion of the American public on the subject is as unanimous and straightforward as ever. Take for example the federal issue of mandatory food labeling for genetically engineered foods — a partisan-busting 91 percent of voters favor an FDA requirement that “foods which have been genetically engineered or containing genetically engineered ingredients be labeled to indicate that.” A mere 5 percent oppose labeling, while another 5 percent have no opinion. As the strategic polling, survey and opinion research firm The Mellman Group so eloquently opines:

Underlying support for labeling is a clear vision of consumer rights, as well as a deep-seated concern. Voters believe they have a right to know what they are putting in their mouths and into the bodies of their children. If you don’t believe Americans see that as a fundamental right, try convincing someone they don’t have that right to know. Moreover, voters believe they have a related right to decide for themselves what they ingest and recognize that, absent labeling, the right to decide is rendered hollow.

This value of the right to know is catching fire as evidenced by the California Right to Know 2012 Ballot Initiative. California has officially become the first state to gather enough signatures (971,126) to put the labeling of genetically engineered foods on its statewide ballot this fall. While the Right to Know initiative is a major step in the right direction, unfortunately it is a California-only proposal and only covers GMO foods. Food labeling and transparency should be a fundamental, mandated practice employed across every food category, even those with the most complex supply chains.

Like seafood, for example.

Unbeknownst to many, fish is the most traded food commodity in the world (UN FAO State of World Fisheries and Aquaculture, 2010) and the seafood supply and distribution chain might be the most complex of any food commodity internationally traded today. Approximately 85% of the seafood Americans eat is now imported, with less than 2% being inspected by the FDA, the federal agency charged with oversight of seafood. Unfortunately for American consumers, offshore seafood producers simply do not face the same oversight and regulation as domestic producers, which leaves the door wide open for corner-cutting, the use of potentially hazardous additives and chemicals and other abuses. David Love, the lead author of a recent Johns Hopkins study, (linked above and again here) sums up the situation quite succinctly stating, “Imported seafood may carry risks in terms of food safety because the FDA does not have the resources to proactively and regularly inspect foreign facilities, and it relies on product testing as a last resort.”

Especially as it applies to seafood (and according to Gary Hirshberg, Chairman of Stonyfield Farm, and a Partner in the Just Label It Campaign) it would seem that our food system has been adept at “keeping the lights out or at least dimmed.” However, viral media, the Internet and the instantaneous, abundant free flow of information is changing this … quickly. Information is now available at one’s fingertips, accessed quickly with a simple key stroke. Having the information we need to make an informed choice is no longer simply expected. It’s required. In the words of Mr. Hirshberg:

As the chairman of a $370 million national yogurt company, I’ve watched the consumer demand for more information about our food explode over the past decade. Whether it’s the source of the ingredients, increases in agri-chemicals, hormones, antibiotics, plastics additives or potential allergens, the public is clearly far more engaged in making informed choices than ever before.

So where should the onus of food safety and transparency lie? Unfortunately our federal government is under-manned and under-funded and simply can’t be relied upon to be the protectors of public health. Many forward-thinking food manufacturers (seafood and otherwise) feel that it is up to the industry (NOT the government) to increase the transparency of the supply chain and safeguard the very consumers eating their products; subsequently, as consumers become more educated (as can be seen domestically with the rapid rise of the organic and local food movements) and continue to demand labeling, transparency and increased food safeguards, advertising and strategically utilizing these “characteristics” of one’s business will become major marketing “weapons,” differentiators that will prove that implementing and accepting these consumer-backed “trends” are actually good for business. As Mr. Hirshberg above so deftly put it, “Instead of fighting transparency, it’s time to embrace it.” We couldn’t have said it any better ourselves.

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