In a country where the recycling rate is nowhere near that of many European nations, 29-year-old chef César Costa is blazing a trail with his no-waste, low-carbon-footprint São Paulo restaurant.
In 2020, consumers can make a greater contribution by questioning everything, whether it’s a London hotel stay, a cinema trip or a weekend in the great outdoors
“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.