As a purposeful entrepreneur, establishing an ecosystem considering values, connections and community, ensures your brand is primed to support positive change.
‘Root to Stem' is age-old wisdom ideal to promote plant-based recipes, zero waste and cookery skills. From spontaneous soups to spiralising, it brings culinary creativity to the fore.
In a seemingly never-ending stream of socio-environmental ingenuity, the brains behind Cozinha Popolar have also realised an agro-urban innovation project, Muita Fruta.
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 street food experience spans the globe but extends far beyond the food itself; ever-present, it continually evolves to reflect society at the time.
Eating insects is widely connected with sustainable food futures, but, in many cultures, met with disgust. How can we embrace entomophagy in everyday life?
Notes on Professor Krishnendu Ray of NYU‘s ‘Re-Thinking Street Food’, on the themes of grounding gastronomy, embracing micro-entrepreneurship and building liveable cities.
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.