Robin Quivers Quotes

I think that once I started connecting dots of where my food was coming from and the reality of that, as opposed to maybe what you think it is as a little kid, and the realities of how my food was getting to my plate and what the real effects of that are. When I started connecting those dots, I couldn't disconnect them.

My goal is to go from the industrial food system toward a real food system where you understand what you are eating.

I cook. I go to farmers markets in London and cook really good sort of organic foods.

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

There's all kind of things going on in the world that I don't like but I can't change. But at least I can say, 'Change the way you eat!'

People in Slow Food understand that food is an environmental issue.

As I got older and more educated about things like chemicals in food and how beef is processed, I simply stopped eating certain things because it felt like the right thing to do.

There are a lot of great things about food, but it's something that's an eternal struggle in our contemporary society, where and how food is made, where it's coming from, how much to consume. There are so many layers to it.

There is no conflict between a better meal and a better world.

Right now my favorite book is 'Omnivores Dilemma.'

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

I do a lot of reading about food and the food industry, so I try to eat locally and go to the farmer's market.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

There's a lot of American kids think their food comes from the grocery store and the concept of seasonality has no meaning to them whatsoever.

We can choose food that doesn't lead to illnesses like diabetes and cancer. We can choose food that doesn't contribute to water pollution and climate change. And we can choose food that keeps local economies vibrant and farmers on their land.

There's nothing I like more than picking fresh vegetables then putting them in the dinner you make that night.

We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.

I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.

The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.

We're a 100-percent-organic house. My daughter is a vegetarian and practically vegan. That's her choice. That's how she eats. We're really conscious about what we buy.

Soon after the inauguration, the Obamas gave Big Food a case of heartburn when, in the spring of 2009, Michelle Obama planted an organic vegetable garden on the White House lawn, a symbolic but nevertheless powerful act that thrilled the food movement.

After writing 'The Omnivore's Dilemma,' I wanted to write a book that got past the choir, that got to people who didn't care about how their food was grown but who did care about their health.

I was raised vegan. My mom would always make quinoa with squash and kale, hippie stuff like that. Now I eat meat, but I try to be conscious about where it's coming from.

I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when it comes to food.

I've always had a strong interest in how food is produced and in knowing where it comes from.