In Condé Nast Traveller‘s Sustainability issue (April 2021) I have profiled three pioneering restaurants: Dan Barber’s Blue Hill at Stone Barns in Pocantico Hills, New York; Selassie Atadika’s restaurant Midunu in Accra, Ghana; and Corrutela from chef César Costa in São Paulo, Brazil.
Read the full article in Condé Nast Traveller.
