I left my serious job for the frivolous food industry. But chefs can bring change to the table | Chris Ying

If chefs back sustainable food, consumers will follow, writes Lucky Peach founder Chris Ying

A lot of people who cook food – and even more who write about it – have asked themselves at some point what the hell they’re doing. Particularly recently, as deeply entrenched institutional inequalities and biases are brought to light – not only in food but across numerous industries – a nagging question presents itself: am I doing something meaningful with my life?

These panicky moments vary in severity. Some are passing irritations that strike as we stand at the sink peeling a bucket of carrots, or while staring blankly at white pixels on a screen trying to come up with yet another word for “delicious”. Other times, it feels existential. More than a few people have left successful restaurant careers to pursue something they find more consequential. But the narrative you hear more frequently is about the person who leaves their desk job to work with something more tangible – namely food.

Related: Why what we eat is crucial to the climate change question | Ruth Khasaya Oniang’o

Related: René Redzepi: 'What we eat matters. There's no conflict between a better meal and a better world'