![Chinese food trends: Balancing innovation and tradition [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt5586e6d4a4ea8d33/67374fb9f422fb06cd40b651/%C2%A9iStock-Asia-Pacific_Images_Studio.jpg?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Chinese food trends: Balancing innovation and tradition [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.
