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The International Advisory Board of the Basque Culinary Centre met in Lima, Peru, from 9 to 11 September 2011. >

In rural parts of Africa, chillies are being used to keep elephants off cultivated land while also providing an income for the subsistence farmers. >

Behavioural economist Dan Ariely shows that we can all design our eating habits if we understand our environment. >

“Food must not be a weapon”, Amy Franceschini calls on Via Campesina’s seven principles of food sovereignty. >

Jesper Johansson wonders if we can somehow be excited about certain foods running out, forcing us to try something new. >

Entomologist Marcel Dicke promotes the idea that instead of mammals, we should be eating insects. >

Knowing what we eat is important for Dutch product designer Christien Meindertsma. >

Shin-ichi Takemura says we should rather be talking about being “creative” than “sustainable" in terms of the environment. >

Acclaimed American baker and teacher, Peter Reinhart gives his opinion about whether foodies are gluttons. >

Laetitia Wolff believes that technology, synthetic food and GM should not be written off. >

It boggles artist Sita Bhaumik’s mind that contemporary famines are manmade. >

Anna Maria Orru imagines a resilient food culture inspired by nature’s way of organising itself. >

Design Academy Eindhoven’s Anne Mieke Eggenkamp believes we don’t eat insects because of what it sounds like. >

Product designer Frank Tjepkema believes that as a consumer, you are responsible for the way the food you eat is produced. >

Janina Loeve believes that food is more significant to our social life and identity than health. >

Author of The Meat Lover’s Meatless Cookbook, Kim O’Donnel thinks we should all be making more time to cook. >

Designomics advocate Bruce Nussbaum sees food as the heart of cutting-edge design. >

Fashion designer Han Feng would like to design a food culture that blends all cultures in one. >

Claire Renard of 5.5 designers argues that we’re constantly changing our minds about food. >

John Thackara argues that the biggest problem with the current food system is too much innovation. >

If we all just ate the amount we were meant to at meals, there will be less waste, admonishes Vince Frost. >

Chef Dan Barber emphasises that we need a whole new design for the way we grow our food. >

Number cruncher Gidon Eshel says sustainable is not always sustainable – especially beef. >

Food won’t create world peace while religion and football are in the way, says Daljit Singh. >

Chef and seafood activist Barton Seaver says it’s not enough to eat and do no harm. >