In this week’s interview we were excited to explore the world of sustainable eating together with award-winning sustainable chef, Johan Bredwad. Johan is a chef at a Swedish kindergarten where kids are being taught to grow their own food and how to eat sustainably— a total of 97% of the food they eat is organic!

With many years' working as a chef in restaurants behind him, Johan now devotes all his time to the project that excites him the most: teaching kids from a very young age to respect and understand foods and their origin. We don't mind tagging along with the kids!

Better Universal Grub (BUG for short) is a London based food startup who love incorporating a certain ingredient into their recipes. Yeah you guessed it: insects! Co-founders Leo and Aaron launched BUG earlier this year and with the help of a top chef, they provide recipes and recipe kits with the aim of encouraging people to experiment with using insects in their cooking. We asked them about what inspired them to start BUG, and how insects are a highly nutritious and tasty ingredient with great environmental credentials too.

"Edible insects are a flagship ‘good for you, good for the planet’ type of food."

Let’s face it, food is awesome. We all have our favourites and we have likely accumulated some of them over a long period of time. As we learn more about sustainable practices and ways to reduce carbon footprint, we thought we'd delve into the world of sustainable eating and send you on your way with some useful tips.