One Chef’s Vision for Dining in a Changing Climate
From cocoa-free chocolate to promoting bycatch seafood, this London chef’s efforts show how restaurants can adopt more eco-conscious ways.
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Welcome to the new Business of Food newsletter, covering how the world feeds itself in a changing economy and climate, from farming to supply chains to consumer trends. This week, Kate Krader looks at how the restaurant world is working to address climate change. Any tips or feedback? Email food czar Agnieszka de Sousa. And if you aren’t yet signed up to receive this newsletter, please do so here.