Food transition vs Maya civilization


By Paula Rook for FlyingWineWriter

In the masterclass where I participated in Den Haag, thanks to Schuttelaars & Partners. They showed me the models they had to explain the food production system. They are looking for a new model. We did an exercise where we described activities for the dairy sector where it is profitable for the entire food chain. It was a game in which my collega and me entertaint a lot.

I will make the same exercise, using the Mayan civilization as an example. An extinct civilization, defeated by famine and currently in that same territory in Central America, experiences extreme violence, drug trafficking; unemployment and desnutrition.


In the Netherlands, they have problems related to terrorism. Discrimination, low reproductive rate, high costs in the health care system and intensive agriculture. In a positive scenario, we could create alliances with countries with more capacity to produce food and economic stability. In a negative scenario, the Dutch civilization is destroyed.

The tendency is neutrality, the zero of the Mayans. The Dutch would have to create their own calendar and create moments where people feel connected to the earth. They would have to make their own symbols. And use current technology to predict events, plan activities, change crops and explore others. Just like the Mayans, the Dutch would have to prepare for the shortage of water for cultivation and drinking; and in some way they would have to adapt.
The ceremonies where  wine is present, would be collective ceremonies with all the countries united. It would be long journeys, where sacrifices would be given to the gods. Who are the Dutch’s Gods? Currently, these are companies not paying taxes, here is the paradise for them. We all know that more than half of Dutch people have no religion, and veneration is not their style. Believing in the gods did not help the Maya people, it was only a genocide, we would not like to imitate, isn’t?

In relation to the exercise I did with dairy products, I got the impression that it was already done. All the ideas about improving the product’s organoleptic properties  were in the supermarket. Therefore, the model in my opinion does not work.

I would do something more inspired by the history of civilizations confronting them with current technologies. For example, the system  install  in Chablis called Methanation, could be the key that restricts the production of unsustainable food throughout the world.

We would have to run out of apples exported from Chile, because Chile is not prepared to comply with such demands. They will only open their eyes if loosing sales in Europe becomes a reality.

Please, feel free to comment. Do you have something new to tell about food transition?