Raising the Bar: The Kiwi Distillery Turning Bakery Waste into Liquid Gold
Dunedin Craft Distillers are practicing spirited sustainability by crafting booze from leftover bread.
Sourcing Spotlight: Real Stories from Indigenous Foodways
In part two of our series on indigenous food sovereignty, we share the voices of some indigenous leaders in Mexico and West Africa, and those working to support them. These stories point to a different way to produce food — one that’s better for people and planet.
How Your Restaurant Can Best Support Indigenous Foodways
To conclude our series on indigenous food sovereignty, we explore how chefs and restaurants can integrate this into their sourcing practices, featuring on-the-ground insights from across our global network.
Why Understanding Food Sovereignty is the Key to a Better Food System
The first in a series of three articles exploring indigenous foodways around the world, this piece gives an overview of the concept of food sovereignty and why it matters for the resilience of the food system.
Real Talk: What Does Honouring Provenance Really Look Like?
This month, we’re celebrating provenance — asking what it really means to know where your food comes from. We sat down with Geetie Singh-Watson, founder of The Bull Inn in Totnes and one of the UK’s pioneers of organic hospitality, to talk about what provenance really looks like in practice.
Celebrate Provenance: Rosetta
Based in Mexico City and led by chef-owner Elena Reygadas — named The World’s Best Female Chef 2023 — the cuisine at Rosetta is inspired by Mexican ingredients and Mexico’s natural biodiversity and culinary history. We spoke to Chef Elena to learn how they keep provenance front and centre.
‘It’s a Revolution’: How to Put Seaweed on the Menu
Environmentally positive, quick to grow and packed full of flavour, there’s no question that sea vegetables deserve a place on the plates of the future. But why aren’t more people eating seaweed already — and how can chefs lead the way?
Celebrate Provenance: Rosewood Phuket
Rosewood Phuket was the second rosewood property to complete the food made good standard, earning an impressive three stars and scoring especially highly for their careful attention to provenance.
We spoke to Luca De Negri, area director of culinary and executive chef and paul olivier linot, assistant director of food & beverage at Rosewood Phuket, about how they cultivate a sense of place through their sourcing policies and on their menus.
How Retailers Are Using AI And Machine-Learning To Improve The Success Of Products On Supermarket Shelves
Of all the new products that make their way on to your supermarket shelves, only five percent are successful, a UK-based company is looking at ways to change that
Matcha in a Capsule? Japan’s VICELLA Laboratory Is Reimagining Wellness with Tea Tech
With global demand for matcha on the rise, a capsule or pill might be the easiest way to enjoy all its nutritional benefits.
