![Food, health and the microbiome [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt1d9047f8f14cdd11/669fbdb6d3b059708fe5885f/Gut-health_iStock-PeopleImages-1024678592.png?width=300&auto=webp&quality=80&disable=upscale "Food, health and the microbiome [Report]")
Content Spotlight
‘I combined my cultural heritage with sustainable design to create a food business that does good’ - Rebecca Ghim [Interview]
With a passion for sustainable design and traditional fermentation, Rebecca Ghim founded The Ferm, a UK startup that makes kimchi and Korean pickles using locally sourced, rescued vegetables, such as beetroot leaves, cauliflower leaves, and broccoli stalks.
