by Seetal Solanki

Phoebe Quare grinds mussel shells into a powder which she uses as a plaster to create lanterns for the inhabitants of Bere Island.

Edible energy: Simon Perez, SPACE10’s chef-in-residence, developed a Dogless Hotdog using the algae spirulina.

The people at Silo are redefining how we eat and cook by adopting a zero- waste methodology. The restaurant uses a nose-to- tail approach to produce.