Food creator Miica Fran is on a mission to save the planet through her ¡°special healing power¡± of salvaging and savoring vegetables.
Fran runs an experimental zero-waste kitchen, Bio Labo House, out of aVin, a wine shop and bar specializing in bio wines from Rhone and Provence, on a cozy street in Tokyo¡¯s Meguro Ward.
Despite the ubiquity of Japanese concepts like mottainai (¡°what a waste¡±), the Environment Ministry reports that the average amount of food thrown out per person, per day even though Japan¡¯s food self-sufficiency stands at a paltry 37 percent.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.