Can the future of food be both delicious and sustainable?
In this episode of A Really Good Cry, I chat with Camila Marcus, an inspiring chef, restaurateur, and sustainability advocate. Known for her pioneering work in promoting ethical dining, Camila shares her journey from growing up in Los Angeles to creating a more sustainable future for the food industry.
We explore the concept of regenerative farming, how restaurants can drive environmental change, and practical ways to contribute to a healthier planet. Camila’s wisdom on balancing innovation, responsibility, and profitability offers a fresh perspective on the future of food.
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