The food system in the industrialised world is based on mass-production, global distribution, and constant refrigeration. It requires many resources and produces a lot of food waste.
Aaron Vansintjan takes to the streets of Hanoi, where the Vietnamese practice a food culture based largely on fermentation.
Although food spoils much faster in a tropical climate, the Vietnamese will often store it without refrigeration, and instead take advantage of controlled decay. Vietnam's decentralised food system has low energy inputs and reduced food waste, giving us a glimpse of what an alternative food system might look like.
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