Understanding and addressing food waste is a collective process that goes beyond the kitchen. Writer and editor LinYee Yuan looks at some fine dining pioneers working to turn a distasteful subject into a revelatory and inspiring source to awaken both tastebuds and the imagination.
Sean Roy Parker is part of a movement seeking new connections between food, consumption and digestion. Here he proposes a new "diet degrowth" discourse.
As specialists in food retail and hospitality, architects Holland Harvey's value-led practice is all about teamwork, collaboration and conscious choice. It's an approach that's not just applicable to architecture.
Investigative artist Grace Gloria Denis uses the sound and taste of a meal as both a medium and a pedagogical tool to propose a digestible approach to critical inquiry.
A conversational journey with food anthropologist Richard R. Wilk from eels to instant noodles via nationalism, bioprospecting and Proust, providing much food for thought along the way.