13. Coffee with Justin Horne — How circular thinking in the food space isn't such a radical idea

In this episode of the Scoolinary podcast, we have a custom coffee with oat milk and a touch of organic honey that our guest, Justin Horne, produces through a partnership with local farmers in the UK. Justin is an eco chef who founded the first plant-based, zero waste restaurant in Europe, but prior to that, his culinary training was anything but zero waste. He describes his evolution as a chef and his complete dedication to circular thinking, whether he's designing restaurants that emulate Mother Nature or developing upscale products using would-be waste ingredients. One of the founding chefs of the Chefs' Manifesto, Justin applies the actions defined by the chef-led project to all of his own endeavors. His Scoolinary course, No Waste Fish, is proof of his commitment to the Chefs' Manifesto.He's proven through his actions that he's got substance, but what about style? Find out for yourself how Justin can create a trend-worthy dish without giving up his values.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Justin's online course on No Waste Fish at https://www.scoolinary.com/courses/no-waste-fish

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