date:Aug 26, 2016
Less meat, more vegetables, that would make the world healthier and more sustainable. The mission for Rob Baan, vegetable innovator for Koppert Cress, is clear. The entire food industry needs to start thinking differently.
The shining Molteni stove is waiting for chefs who regularly come and experiment with the young plants being grown in the greenhouse behind it. Cress with the flavour of broccoli, mustard, basil, chive, Shiso or one of the 65 other varieties Koppert Cress supplies from the he