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Low Food Lab: This is Moromi
In the Low Food Lab, Food Pioneers, Stichting Low Food and SOL explored moromi: the fermented press cake left over after soy sauce production. Discover its many applications and the system-level opportunities for circularity.
jim75342
Feb 273 min read
Low Food Lab: The value of chestnuts on the plate and in the system
Nine food professionals explored the sweet chestnut in Low Food Lab: from dosa and kombucha to pastry, and from flavor to agroforestry and regenerative food systems.
Carolina Riffi Ollite
Jul 24, 20253 min read
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