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7min chapter
The great food rescue
TED Radio Hour
Sustainable Dining Revolution
This chapter discusses the transformation of the restaurant industry towards sustainability, featuring a chef's journey in founding a no-waste eatery. It highlights the challenges of supporting sustainable farming practices and the need for collective financial support through innovative business models. The narrative underscores the critical role of environmental responsibility in food sourcing and preparation amid the broader agricultural community’s struggles.
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highlights
Listen to the best highlights from the podcasts you love and dive into the full episode