Face To Face

Making Sustainability Sustainable

A luxury restaurant in Tokyo has started to serve an unusual menu; it uses ingredients otherwise destined to be thrown away. It's one of many projects masterminded by food loss activist Yamada Sakiko, who connects producers with high-end brands. Her philosophy stems from the Japanese spirit of avoiding waste, as well as her respect for diversity gained from doing business throughout the world. Her goal is to create a business model that finds value in things that go unnoticed and to make people around the world happy.