Relentless waves of the virus, combined with crises caused by conflict and climate change, have left tens of millions of people around the world on the brink of famine.
The restaurant will no longer serve meat or seafood when it reopens, Daniel Humm, the chef, said. “The current food system is simply not sustainable, in so many ways,” he said.
Groceries and companies in Europe are cooperating with consumers to reduce $680 billion in food waste each year. Food near expiration turns into bargains.
