As baby Atlas traveled, he accomplished an array of milestones on foreign soil. He mastered crawling in the picturesque landscapes of Switzerland, saw his first tooth emerge in Norway, and savored his first taste of solid foods in the heart of France. The trio also made a poignant stop in the UK, allowing their extended family to meet Atlas for the very first time.

Traveling with an infant had its share of challenges. While Becs had previous solo travel experiences at 18, she noted that traveling as a family requires a heightened focus on safety as well as a notably different pace of movement. Nevertheless, the joy of witnessing Atlas’ growth and exploring the world together made it all worthwhile for them.

Becs and Will purchased a Fiat Ducato van to facilitate their globe-trotting endeavor. This trusty vehicle became their passport to explore 23 different countries, starting from the cultural hubs of Italy and Austria to the serene landscapes of Slovenia and Croatia. The couple maintained a strict budget for food while indulging in the occasional fine dining experience. Baby Atlas’ journey offered him a unique opportunity to explore 25 countries worldwide, all before celebrating his first birthday.

In chilly Stockholm, something exciting is cooking up in the food scene. Even though the days are short and cold, the chefs are warming hearts and plates with a tasty, eco-friendly revolution. These culinary artists are blending old tricks with new ideas to create delicious, environment-friendly dishes that don’t let anything go to waste.

A fancy vegan restaurant tucked under a bridge – that’s Växthuset. The chefs there are using techniques like drying, smoking, and fermenting to keep the flavors of fresh produce alive long after Sweden’s growing season ends. From beet carpaccio with pear jam to smoked tempeh with sauerkraut mayo, they’re turning food scraps into flavor-packed delights.

Chef Johan Lundin is a big name in this green revolution. At his café, he’s turning throwaway food into mouth-watering meals. Foods that might look a bit odd or extra are transformed into treats like organic broccoli soup. They’re showing us that smaller portions can be just as satisfying, and it’s all about enjoying the flavors.

Fotografiska is leading the no-waste way. There, chefs recycle kitchen leftovers in all sorts of creative ways. For example, oyster shells become tableware. It’s a never-ending cycle of creativity and sustainability. The chefs are actually using techniques that go way back. They’re pickling and preserving like the old days to capture the flavors of summer. You might find yourself sipping on a pickled plum beverage – a twist on the past that warms you up. Even their cheese course features a jam made from leftover onion bits – proof that old-school methods can still shine.

Rosendals Trädgård is a special urban farm that’s trying to figure out how to feed growing populations sustainably. They’re showing that we need to rely less on meat and more on other foods.

Chefs Elvira Lindqvist and Jessie Sommarström are making a difference too. They’re using parts of ingredients that might usually be thrown away to create amazing dishes. The fish fritters and “rescue” drinks they serve show that being kind to the Earth doesn’t mean giving up good food.

At Bonnie’s, the chefs turn leftovers into tasty treats, like morning pastries turning into afternoon ice cream. It’s a new way of thinking that shows we can enjoy the finer things in life while still being good to the planet.