Swedish fast-fashion brand Monki has launched the first capsule clothing collection made using a breakthrough textile-to-textile recycling process that’s a huge step towards a closed loop for clothing.

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.

Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.