PART 2: On creativity When we trade cookery for convenience, we short-change ourselves of a richer life experience.
PART 1: On consciousness Why we need to question our busy-ness and go back to basics for societal and environmental change.
Cozinha Popolar is a food-centric social enterprise in urban Lisbon connecting the environment, community, and food waste with taking care of people in need.
The pivotal IPPC Climate Change report and recommendations challenge our relationship with food; from food production and processes. to our values and choices.
Insights from MAD, the restaurant industry conference founded by Danish chef René Redzepi, on inclusivity, equality, and making opportunities available to all.
As a purposeful entrepreneur, establishing an ecosystem considering values, connections and community, ensures your brand is primed to support positive change.
Chefs are well-placed decision-makers who, from food waste and obesity to modern slavery and animal welfare, can transform global food culture from the kitchen.
The street food experience spans the globe but extends far beyond the food itself; ever-present, it continually evolves to reflect society at the time.
Community development, sustainability and zero waste combine in this urban harvest initiative supporting social enterprise at the heart of Portugal’s capital.
Purposeful food entrepreneurs are driven by authenticity, values and problem-solving, with consistent and effective communication vital for longevity.
Eating insects is widely connected with sustainable food futures, but, in many cultures, met with disgust. How can we embrace entomophagy in everyday life?
Root to Stem is age-old wisdom ideal to promote zero waste and cookery skills - from spontaneous soups to spiralising, it brings culinary creativity to the fore.