
Knowledge graphs power a recommendation engine for sustainable and healthy food choices to reduce water footprint.


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Knowledge-Powered Recommendation for Improving Diet Water Footprint


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The author explores the introduction of lab-grown chicken in high-end restaurants, highlighting its potential as a sustainable alternative to traditional meat production.


Consumers are getting their first samplings of meat made in the lab.

I tried lab-grown chicken at a Michelin-starred restaurant

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My Experience Trying Lab-Grown Chicken at a Michelin-Starred Restaurant
