It's all about changing your mindset when it comes to throwing away food after dinner.
"We lost two months of sales. Up to 50% of our usual turnover," wine producer Jean Simonet told Euronews. His domain, Château Grand Boise, relies mostly on restaurants to buy up its stock.
As veganism tops hospitality trends for 2020, the first plant-based hotel is about to open in Mykonos.
Consultant Dietitian and Nutritionist Paula Mee tells us which foods to stock up on and which to avoid.
We learn why The Pig’s commitment to sourcing ingredients within 25 miles of the property is making this a very popular UK restaurant choice.
The way we eat is changing and we investigate why technology is helping our food become more sustainable.
Silo is starting a sustainable restaurant trend that's starting to spread all over the world.