We know we need to care of our planet. This feeds our curiosity for alternative food products. And we recognise not everything was bad in ancient times. Therefore regional and organic food becomes more and more interesting. And highly demanded. Also, heritage and tradition gives security. So back to nature. Ecological restaurant concepts and caring companies will take over.
Rethink Take away
Some things have been around just too long to really imagine life without them. A plastic straw is normally used only once and then tossed. 3 billion pieces daily to be precise. Decomposition takes about 450 years. It is time to rethink our manners. Start-ups all over the world begin to present sustainable alternatives. Straws made of apples, plates made of wheat bran and spoons made of rice flour are some great examples. The unit price is still higher than existing plastic solutions but it is for a good cause and with bulk production prices will decline (…)
Waste was the necessary evil to deal with. Restaurants have a lack of sense of responsibility and chefs need to be educated to throw away less and use products from stem to blossom, leaf to root. It is possible to introduce a food loop that reuses leftovers. Consumers will be asking for this new ethics and reward restaurants with low food waste (…)
Did you know that despite the huge amount of food variety we rely on only 12 plants and 5 animal species to get 75% of global food consumption. Corn, soy beans for instance are cultivated big time and cattle is seen as an industrial product. Food industry strives for efficiency and productivity and we loose ancient grains and vegetables due to genetic design (…)