eco-dining

Worldwide, 1.3 billion tons of food waste are thrown away every year. One-third of the food produced for human consumption becomes waste. The amount of greenhouse gas emitted from here increases every year, further tightening our breathing holes trapped in the air in the mask with the Covid19.
Why are the leaves and stems of broccoli, the skins of onions and pumpkins discarded without eating?
What is the criterion for the distinction between what we eat and what we discard?
What if you could change “food thrown away” into “eatable”?
Eco-dining aims to inspire people as a new kind of food culture. From feed for livestock, energy needed for raw materials, and the amount of water needed to grow fruits and vegetables, this food culture is not just how to eat it, but a culture that values ​​all the resources included in the process of making food. It intends to play a role as a starting point for leading culture.