In our third issue, Omnom returns with a bang, examining the rise of the vegan chef and asking what it really means to be an ‘ethical’ business.
Ten years ago, vegan chefs were on the margins of society; now they are leading the way in the culinary landscape. How has the game changed so drastically?
They are the inventors, the alternative thinkers, the activists. And they’re all on a mission to pair profit with genuine purpose – and improve the world in the process.