Arnaud Daguin promotes organic farming and sustainable agriculture through cooking for his French guesthouse.
Dai Jianjun is passionate about preserving the ancient dietary doctrines of Chinese food knowledge, an art form he is seeking to salvage.
Pioneer of earth-friendly haute cuisine David Kinch learned cooking in France, Spain, Germany, and Japan; his restaurant is located close to the electronic chips of Silicon Valley.
Luke Burgess' endeavors to reconnect cooking with the soil.
Father Godfrey Nzamujo has set up the Songhaï Centre in Porto-Novo, the capital of Benin; the center features a system of organic agriculture.
As a young chef, James teamed up with other free spirits to create cooking collective The Young Turks and a series of pop-up restaurants.
Philippe Allante
Director
Writer
