Cibo sostenibile by centss

Massimo bottura

angelsenpaiyea — 2025-03-07 07:33:32 UTC

Massimo Bottura is a brilliant Italian chef. His restaurant in Modena has three Michelin stars and serves main courses that cost up to €150. Bottura also has another very different project: the Refettorio, in Milan, where homeless people and refugees eat for free. Some of the best chefs cook there using food donated by supermarkets because it is too old to be sold, or fruit and vegetables with strange shapes. The chefs turn everything into delicious dishes. The project is not only about reducing food waste but also about helping people in need.

Dan barber

angelsenpaiyea — 2025-03-07 07:34:41 UTC

Dan barber is an American chef. He owns two restaurants in New York, USA. They are both "farm-to-table" restaurants, which means all the food comes from local farms. Barber doesn’t just buy local food; he also studies how crops are grown, animals are raised, fish are caught, and how food is transported. He wrote a book called The Third Plate, where he explains that sustainable cooking doesn’t mean giving up on taste. In fact, he says that pursuing great flavor also means making ecological choices.

Introduction

angelsenpaiyea — 2025-03-07 08:06:47 UTC

There are many ways to avoid food waste, and today we'll see what Massimo Bottura and Dean Barber invented