”You can teach a skill. You can't teach personality”The less you change, the less relevant you will be in any industry. Making a commitment to sustainability does not have to mean a sacrifice of quality.Matt Orlando, Chef and owner of Amass restaurant in Copenhagen, explains his view on running a business responsively, while having a positive impact on both employees and on the industry.He gives examples of how his team at Amass restaurant have found ways around one of the biggest problems of the industry; the problem of food waste. Through minimizing, re-refining, and redefining, they have discovered how to find the forgotten flavours of by-products.