There is a delicious new trend in food. Around the world, sustainability is on the menu, focusing on local ingredients, less waste, and a new way to balance ingredients. From the campus of America's influential culinary institute, which is grooming the next generation of chefs and industry leaders, to the restaurant of an innovative Japanese chef, with previously-discarded fish in the starring roles, see how we are transforming the way we eat!

Host: Kodo Nishimura