Nareg Mardirossian

“What could you do with this?” With a soy sauce made from by-products from her own farm, Lisa Grennberger hopes…

Conserving ingredients and patience, time and labour, the digital platform Brigade was invented on the restaurant floor – and that’s…

There are many benefits to seaweed, both for life in the sea and on land. Now it’s simply a matter…

Today the winners of Sweden’s leading innovation programme for transforming the food system through restaurants are announced. Circular Gastronomy is…