Chefs and Industry Leaders Argue Health and Joy Can Coexist at TIME100 Food Panel

During a TIME100 Talks event in New York City on September 21, chefs and food industry executives explored strategies for creating a food system that is nutritious, accessible, and enjoyable for everyone. Sponsored by Bel Group, the panel addressed the persistent challenge of balancing health with taste and affordability.

Cecile Beliot-Zind, CEO of Bel Group, argued that the food industry often mistakenly frames health and flavor as opposing forces. “We believe that the right way to define healthier food is to combine what usually people tend to see as trade-offs,” she said. Beliot-Zind emphasized that scaling sustainable food requires proving that nutrition, accessibility, and fair compensation for farmers can coexist with desirable taste.

She pointed to Babybel cheese snacks as an example of this balance, noting that their convenience, protein content, and playful wax packaging create a joyful experience. However, she criticized large manufacturers for prioritizing empty calories, stating that the industry has “fed the world with fat and sugar at a low cost,” which harms both public health and the planet.

Nikhil Kumar, a TIME executive editor, moderated the discussion and turned to Vikas Khanna, a chef and 2026 TIME100 honoree, about navigating these issues in his own restaurant, Bungalow. Khanna addressed the stigma that ethnic cuisines are inherently unhealthy, explaining that much of Indian cooking is rooted in Ayurveda and sustainability. He revealed that his kitchen has reduced cream usage to encourage diners to feel as though they are eating homemade meals, noting that heavy cream is not a staple in traditional Indian home cooking.

Chef Marcus Samuelsson echoed the sentiment that culinary quality and nutrition are not mutually exclusive. “Healthy and delicious definitely can be celebrated together,” Samuelsson said, urging the audience to learn cooking skills to foster curiosity and well-being. “Learn how to cook, and with that, you will follow your own curiosity and you will feel better. Guaranteed.”

Ertharin Cousin, CEO and managing director of Food Systems for the Future, cautioned that the advice to cook at home is not equally feasible for all Americans. She highlighted that low-income households may lack reliable access to refrigeration, electricity, or gas, making consistent meal preparation difficult. Cousin also noted a systemic issue where enough calories are produced globally, but not enough diverse, nutrient-rich foods, leading to diets that are both affordable and unhealthy.

Cousin stressed that transforming the food system requires collaboration among advertisers, processors, retailers, policymakers, and consumers. The panel concluded with the consensus that food should remain a source of joy and culture. Cousin closed the discussion by reminding attendees that food represents family, love, and heritage, and that ensuring access to diverse, nutritious diets is essential for children to thrive.