How are key actors making nature-positive food the norm?
The Circular Economy Show Podcast
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How Do We Design Food Products Working With Nature?
How do we make nature positive food the norm? And an explicit talk of how do we design with nature, as opposed to kind of working against nature? The move towards regeneration gives a new focus on a certain practices. So there's bia diversity in the field. Means maybe we ae more by diversity we can also draw from our product. We're very historically not used to necessary looking at this. It's opening up a whole new level of thinking for our people.
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