Chef Magnus Nilsson of the rural Swedish restaurant Fäviken went to Google to give a talk on many things but mostly vegetables. How does a restaurant source local produce when they only have a tiny sliver of time when produce will actually grow locally? The restaurant's staff spends a whopping 50% of their time sourcing produce and prepping it to be stored. Storage techniques, pasteurized canning, dehydration, and more secrets of a Swedish chef, below.
Video: Magnus Nilsson Talks at Google