Alternative cuisine: Sorawut preparing steak dishes made from chicken feather at a kitchen in Bangkok. — Reuters
WHEN Sorawut Kittibanthorn was looking for new types of waste to recycle, the then London-based student was drawn to the millions of tonnes of chicken feathers being discarded each year.
Now back in his homeland of Thailand, the 30-year-old is seeking funding to continue his research into how best to convert the nutrient component found in the feathers into a powder that can be transformed into a lean, protein-rich source of edible food.
