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.

It’s often the smallest room in our homes, but it’s also the room which has the biggest environmental impact on our Earth and oceans.

Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.

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.