Science tells us that one of the best ways we can reduce your carbon footprints is to eat less meat, so that means more greens. But there's more to it than that. For some guidance, we spoke to veg-loving Italian, Livia Solustri, creator of the Periodic Table of Veg. We've never been more inspired to eat our (seasonal) greens.

We chatted to food entrepreneur and sunny Californian, Dan Kurzrock, about upcycling food waste for his company ReGrained. We also got some insights into California's impressive startup record.

Our CEO, Anders Ankarlid, chats to James Watt, Co-founder and CEO of our favourite sustainable craft beer brewery, BrewDog. They talk about BrewDog's famous journey from a garage in Scotland, how they've weathered the last year, and what motivated their recent drive to go green. Beer is also discussed.

A Good Community sits down with Rens Bekkers, CEO of vegan delivery-only restaurant, Bright Kitchen. We discuss burgers, the difficulty of selling the benefits of plant-based food to meat lovers, the difficulty of getting rid of plastic, and whether the Netherlands's reputation for sustainability holds true.

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.