Ending food waste, one dish at a time
WHEN PAUL SVENSSON BEGAN CLIMBING the ladder at Sweden’s Michelin-starred restaurants, he just wanted to get things right. Following the exacting rules of traditional gastronomy, he believed beauty on a plate was a matter of uniformity. Each dish had to look exactly like the previous one. “But to achieve that, you’ve got to cut so much away,” the 44-year-old chef says. “You’ve got to force nature to be
