Age of Change: Presenting tasteful solutions
In chef Nikolas’ hotel kitchen, creative food presentation and portion sizes are helping reduce waste and raise awareness of food waste among guests
-- About the series --
Humans have a remarkable capacity for imagination and invention, enabling us to think beyond the present and unravel the most complex problems. But, in the face of a planetary crisis, we can only achieve meaningful change if we work collaboratively and act globally.
This Age of Change series showcases some of the organisations and innovators who are driving that change. Join us as we explore aspirational solutions for change, sharing stories that serve as a blueprint for our future - one where we can exist in harmony with nature.
Learn more at panda.org/age-of-change.
Пікірлер: 5
During the great depression people learned not to be wasteful because they had to in order to survive. The generations that came after them grew up in greater abundance and waste too much.
this is great I grow my food
It is good, however it could be better not including so many animals. No vegan food? It seems they don't care. Unilever? They do mistreat animais with tests. I Know they are already something important about the waste. But I do hope they go further thinking about the animals too.