The Japanese food situation continues to puzzle me. On the one hand, we have amazingly healthy eating habits – wonders of dashi, umami and fermented products from tofu to a variety of pickles – and yet, the Japanese are oblivious to the continued...
“How to make sustainability cool?” That is the question that many have asked in recent years. Very often, sustainable brands try to promote their services or products as “good for Earth”. Unfortunately, the prices are often more expensive, or their...