Financial Times
May 26, 2019 - 5 min
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In the search for sustainable food, a top chef homes in on waste
11 mins | Mar 16, 2024
Rasmus Munk is trying to make chocolate out of coffee grounds and tacos out of a canola oil byproduct at his new Copenhagen lab. Charlotte Lytton reflects on how the Michelin-starred chef's efforts in sustainability represent a growing culinary trend of addressing global food waste and environmental challenges. Read by Sharon McCune.
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