Secrets of the Most Sustainable Restaurant in the World
Farm-to-Table may seem like an overused marketing phrase used primarily to lure hipsters into Edison-lit diners, and for the most part it is. But chef Christian F. Puglisi, the founder of the Copenhagen restaurant Relae, this means that you need to seriously take this first word.
In addition to being named the world’s greenest restaurant (twice!), Relae thrives on innovation, where Swiss chard can turn into schnitzel and celery tastes like lasagna. Relae chefs do not yearn for off-season dining, but rather work within constraints to create a fun, farming-focused menu. This level of mindfulness is something we should all bring to our kitchen. Thinking about seasonality, we can eat more rationally, but this does not mean that you need to put up with mountains of boiled potatoes and massive cabbage.