Diane Leclair Bissonis a Canadian designer concerned with sustainability. With the intent of minimizing food waste she teamed up with Italian designer Vito Gionatan Lassandro in the Edible Project.
Together, they've created a series of edible containers from natural sources like tomatoes, food-grade silicone and other fruit and vegetables sources. The result? Beautiful nests that serve as food receptacles.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.