Chef Gregory Marchand oversaw a seven-course tasting menu based on the Future50Foods list of ecologically sound ingredients. He backs restaurants serving more plant-based menus. Photo: Damien Grenon

Eat less meat and serve more plant-based menus: top chefs back green gastronomy push

  • ‘Like opening your fridge on a Sunday night and deciding what you are going to eat’ – chefs answer challenge to make menu with ecologically sound ingredients
  • Overconsumption and meat production are depleting the Earth’s resources, and the developed world is eating way more than its share
Topic |   Environment

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Chef Gregory Marchand oversaw a seven-course tasting menu based on the Future50Foods list of ecologically sound ingredients. He backs restaurants serving more plant-based menus. Photo: Damien Grenon
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