There are two main reasons to switch to more sustainable gastronomy: one is because climate change is threatening our food supply and the other is that the way we currently produce food contributes to climate change. The proverbial chicken and the egg.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 MICHELIN Guide Asia | 2020-02-11 07:13:58 |  588 Views |
MICHELIN introduces new icon for sustainable gastronomy
A few years ago the United Nations declared June 18 as Sustainable Gastronomy Day to promote and encourage sustainable dining around the world.
For many there’s the will to take action but not the know-how to do it. So Chef’s Pencil spoke to a few sustainability experts who have incorporated sustainable food practices and researched specific steps chefs and restaurateurs can take to become more sustainable.
We spoke with Dr. Adenike Akinsemolu sustainability expert and environmental activist from the Green Institute.
