When Wahaca dropped best-selling dishes from its menu as a result of its carbon footprint, it thrust the topic of carbon labelling into the limelight. It highlighted that measuring the environmental impact of dishes on a menu was not just[...]
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.
