sustainability

Condé Nast Traveller: Sustainable Restaurants

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.

Interview: Alex Atala, D.O.M.

“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.”

Dan Barber takes farm to table to a new level

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.