The chef released a statement of his own, referring to the past 18 months of the pandemic, which he has said has steered the decision-making on the future of his food vision. He has called out the unsustainability and inequality inherent in current global food systems, and told the New York Times that “our idea of what luxury is had to change.”
Chef Daniel Humm wanted to go all vegan at Claridge’s hotel in London. Meat stayed and he didn’t.
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