There’s many ways we think about food, but here’s an angle that we are only starting to consider - What if we could fight climate change at our dinner tables? Food waste, and unmoderated food sourcing and preparation have long been linked to adverse environmental impacts, which is why sumptuous food meets sustainability in Radhika's kitchen. Strongly advocating a zero-food waste policy, Radhika Khandelwal brings in her authentic and exemplary methods into fine dining - a journey of innovative fusion and plentiful experiment research. Making it plausible to incorporate an entire pumpkin plant in her entre, it’s her mission to satiate the palette without leaving a smidgen of produce on the counter. Watch Radhika give fresh, delectable insight into how to use food better, and change the relationship we have with it!
Owner of Delhi-based zero-food waste restaurants - Fig & Maple and Ivy & Bean. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at [ Ссылка ]

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