EP 3 : Farm to table - Reducing carbon footprint, food waste, and maximizing profits

EP 3: Farm to table - Reducing carbon footprint, food waste, and maximizing profits

From farm to fork: Can the Philippines embrace a truly sustainable and profitable food future? In, this episode of Rising Resilience, we delve into the data behind the farm-to-table movement, uncovering surprising insights into its viability, from reducing food waste and carbon footprint to empowering local farmers. We explore the challenges and opportunities, revealing what it takes to make farm-to-table a reality in the Philippines.

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Our expert guest, Chef Don Colmenares of Sauma Farm & Kitchen, talks about the challenges and rewards of owning and operating a Degustation Fine Dining Restaurant in Negros Occidental. Learn more about his work on Instagram @sauma6106

Hosted by Kyle and Aleks.

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