Rachel Nuwer gets a firsthand look at a unique fermentation method being piloted in Japan to transform edible leftovers and scraps into sustainable feed for pigs while saving money, reducing waste and curtailing emissions. Even as a boy, Koichi Takahashi knew he wanted to save the planet. He dreamed of building a future society that sustainably coexisted with nature through a loop of recycling and regeneration. Takahashi knew he couldn't remake the entire world himself, but as he got older, he realised that he could focus his energy on reforming one small, Read more