Chef Justin Horne is a British Eco-Chef, Food Waste Activist and Sustainability Lecturer. Justin spent 10 years in fine dining and Michelin star restaurants. He was disillusioned with the imbedded wasteful processes of restaurants. So in 2015 Justin launched Tiny Leaf London’s first Zero Waste, Organic, Vegetarian restaurant. Working with farmers, wholesalers and retailers to utilise their surplus and wonky veg. In 2019 Justin and team are launching a circular economy vertical farm restaurant called S A T I V A in London’s Kings Cross. It will grow its own fresh produce, generate its own energy and turn its waste back into energy. Justin also lectures at London’s universities and schools on sustainability and food waste.