Problem otpada hrane je, nakon klimatske krize i izazova s plastikom, najveća pošast današnjice. Samo u Hrvatskoj godišnje se akumulira preko 250.000 tona otpada od hrane ili 71 kilogram po stanovniku, a u svijetu 1,3 milijarde tona. Kako se s tim bore oni koji i s otpadom i s hranom imaju posla svakodnevno? Mogu li chefovi biti predvodnici food waste revolucije? Koliko su svjetski trendovi prisutni i kod nas? Vode li se i domaći chefovi filozofijom „location zero“?
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