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A Young Chef’s Vision on Sustainability

Valerie Lucas, a trained chef, writes from Reunion Island. A small part of France, separated by thousands of kilometres of ocean. She writes about the future of the restaurant business, and her vision for a positive future post the COVID-19 crisis.

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A Webinar with G.A.M.E.

Continuation of our series, see previous post. We spoke to the food folks at global alliance for mass entrepreneurship G.A.M.E about our journey with GOODbynature, and what we have been trying to do to support farmers through these times of crisis. Have a look! Next post from the series: The Making of a Conscious Community

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