"Food for Thought n Thought for Food" from the Mare-Magnum of the Emerging Media
Embracing the Seasonal / Regional / Sustainable / Sparkling!
Is at Noma, in Copenhagen, named the third-best restaurant in the world, after El Bulli and Fat Duck, that Chef Rene Redzepi defines Scandinavian cuisine by bringing innovation to local ingredients. The key word is 'local' a culinary reminder of why saving the planet matters... A Break from Global Warming: Copenhagen's Hot Restaurant | Time.com
Life is really simple, but we insist on making it complicated. ~Confucius(*)
The Sustainable Restaurant Association, set to launch next January in the U.K., will provide sustainability information to restaurant owners and chefs. Restaurants can be audited for green certification, and those that will "pass" the audit will be able to display an SRA sticker in their window... Less guilt by association | Guardian.co.uk
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