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.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.