13 | Responsible Deliciousness with Matt Orlando
The story of Matt's restaurant Amass and how they want to cook
Sustainability goals as being drivers of creative flavour innovation
The cultural importance of the Chef in the 21st-century
The importance of relationships in running a restaurant
Brewing beer with wild herbs at his brewery Broaden & Build
Issues of green-washing and the PR disease
How people really know what they want, but not how to get it
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