We travelled to Sweden this week to meet the 2014 Entrepreneur of the year Britt-Marie Stegs who started the Hälsingestintan company to provide ethical meat across Sweden.
We spoke with Stegs about her latest initiative, a mobile slaughter house that not only allows Stegs and her company to have complete traceability over their supply but also helps to kill animals in a much more relaxed and humane way than traditional slaughtering methods.
Stegs also talked abut her current research in trying to prove that an animal that is killed while calm and relaxed actually taste better than one that is stressed when it’s stunned.
What’s the process behind combining mealworm beetle flower with an endemic bean cheese? How to make a wafer with farm’s soil essence? What’s the relationship between kaolinite and century egg? These are just a few of the questions the group is asking.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look