Serviette is a magazine about food, but not just about the food we eat. It’s about the themes, ideas, conversations, and connectivity around the cycle of our food.

In this issue:

• Matt Orlando, chef/owner of the sustainability standard-bearer Amass, explains why there is no such thing as a byproduct in his kitchens
• A round-table discussion between female Indigenous chefs what it means to reclaim culture through their cooking
• A look into how IKEA has grown its way into the urban gardening game