Food Sustainability

Food Sustainability
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Cows
Article
How farm-free food can save the planet
With current agricultural practices threatening our very existence, the strides made by science in the farmfree foods movement offer hope for the future.
Fake steak by Novameat
Article
Is this the most realistic fake steak ever?
Novameat has developed a 3D printed fake beef steak that mimics the taste and meaty texture of real meat, claiming that it is the most realistic fake steak to date.
Blanca del Noval at FOTE 2019
Article
The minds behind the next new flavours
Watch the speech of Blanca Del Noval, Head Researcher at the BCulinaryLAB of the Basque Culinary Centre at last Food On The Edge 2019 in Galway.
Sustainability pioners
Article
The chefs pioneering sustainability movement in Greater China
When sustainable table movement was in full swing in many parts of the world, have you heard of any wave in the far east, Greater China? Thought no. But now the wind is changing.
Low Food Lab Amsterdam
Article
High time for Low Food in The Netherlands as new Food Lab launches
Joris Lohman, Samuel Levie and chef Joris Bijdendijk have launched the Low Food Lab, created to bring about change and show the world that some great things are happening in the Netherlands.
Sustainable food
Article
9 sustainable Christmas gifts for the foodie in your life
The 9 best sustainable Christmas gifts for the foodie or the chef in your life
Alex Atala
Article
Alex Atala: “When you taste biodiversity, it has a new meaning”
World-renowned Brazilian chef Alex Atala talks at Food On The Edge about how crossing cultural boundaries can give us the values which will be the main ingredient in the food of the future.
Chef Douglas McMaster
Article
"We would use coconuts to scrub dirty pans" - The story of Silo in a film
“A Failure of the Imagination” is a short film that follows the difficult beginnings of zero-waste UK restaurant.
Veal and Firefly squid - L'Effervescence
Article
Sustainable Tables: how l'Effervescence pursues zero waste
At his acclaimed restaurant in Tokyo, chef Shinobu Namae looks for a connection to the land that goes beyond the ingredients he uses in the kitchen. 
Chef Angel Leon
Article
Chef Ángel León wins Michelin’s inaugural Sustainability Award
Chef Ángel León was awarded the inaugural Sustainability Award at the gala for the Michelin Guide Spain & Portugal 2020.
Eel fishing
Article
The slippery business of eels in Sweden
The long and colorful tradition of eel parties is disappearing due to the inclusion in the Red List of threatened species in Sweden. But the fishermen have their story to tell
Dominique Crenn at Identità Golose 2019
Article
Dominique Crenn takes meat off the menu
The three Michelin star chef has announced that land-based meat will be taken off the menu of all ger restaurants.