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AMBROSIA 客道 : The Magazine of The International Culinary Institute
Keywords
Food waste
Document Type
Article
Abstract
Through creative cooking, pioneering chefs are using food waste and overlooked ingredients to change our relationship with produce and the way we eat, thereby creating a more sustainable food culture.
廚師們發揮創意，將廚餘和備受忽視的食材變成可口美食，改變我們跟農產品的關係和飲食習慣，從而創造可持續發展的飲食文化。
First Page
44
Last Page
51
Recommended Citation
Uttam, Payal
(2019)
"Less is more 化腐朽為佳餚,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 44-51.
Available at:
https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol7/iss1/17