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Reuse, environment and food waste dominate in 50 Next | culture and entertainment

Purifying water with fruit and vegetable peels, dyeing clothes with food waste or prolonging the life of food in containers with ultraviolet light are some of the projects recognized in the 50 Next Class of 2022, which was presented this Friday in Bilbao.

The list of these young talents, proposed by the Basque Culinary Center as an academic partner in this area for The World’s 50 Best Restaurants -promoter of 50 Next-, includes people from 30 territories on all continents linked to gastronomy from the kitchen, production, technology, education or science.

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