The COVID-19 pandemic led a new wave of chefs and restaurants to reconsider the use of traditional meat in their menus. While many chose to focus on a plant-based menu, others are looking towards the future of sustainable meat. Atelier Crenn’s Dominique Crenn was the first U.S. woman to be awarded three Michelin stars. She now intends to be the first chef to serve cultivated meat through a partnership with UPSIDE.
Plant-based meat a non-starter in India, but here’s why that could change
It’s an idea that has been toyed with and put to test in on more than just a few occasions. However, the question of just how well plant-based meat would fare in...
