Sustainability in the kitchen is increasingly seen not just as a trend, but as a necessity shaped by economic pressures and changing consumer expectations.

Chef Jaume Biarnés, a former member of the world-renowned El Bulli restaurant team in Spain, and now Director of the Yondu Culinary Studio in New York, believes that sustainability is integral to modern cooking

He told Liudmila Blagonravova from UN News about the key role fermentation plays in reducing waste and boosting flavour – and how simple, practical steps can help both chefs and home cooks adopt more sustainable habits.