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.
00:00
Transcript
Play full episode
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
