This issue sees Foodie looking into how methods of farming like regenerative agriculture can pave the way towards a more ethical and ecologically improved future for farming practices – and how we as consumers can help. We also delve into how fine dining is getting a green makeover, thanks greatly to the influence of renowned French chef Alain Ducasse.
Our writers set out to both Singapore and Vietnam to give us the skinny on where to eat when visiting these heavenly food destinations.
The Clifford Pier Heritage Bites, Singapore
We also have our regular recipes of utter delight from home cooks Laura Williams and Cindy Lam along with sound advice from green-minded chef Tom Burney on how to eat clean in 2020.
Be well, Foodie friends!
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