CARE’s history began on 17 January 2016 in Alta Badia. Edition zero may well have had some flaws, but the intent was already clear: caring about the local area, the environment, the variety of cultural features and trying to make a difference.
The future of food and nutrition
Chefs, artists, designers, farmers, scientists have been taking part in a congress to discuss and analyse in depth the future of the food system and nutrition and talk about sustainability, ethics and development.
A few selected journalists have been inivted to attend and the final report of the conference has been presented tho the entire audience and press.
The event ended with the presentation of the Young Ethical Talent Awards. This year, these prizes were given to the two best cookery students and the two best students from the waiting service of the Catering College of Brunico.
The Young Ethical Chef Award (sponsored by Monograno Felicetti) and the Young Ethical Hospitality Award (sponsored by Ferrari Trento) were presented to Evi Oberlechner, 18 years old from Selva dei Molini and Giulia Call from San Vigilio di Marebbe. The last one was the Social Responsibility Award (sponsored by Marchesi 1824), an award for a business that has showed remarkable commitment to sustainability, care for the land and environmental protection. This year, the award was presented to Locanda di Diogene, a social cooperative based in Solara di Bomporto (Modena), which was born from the desire of Giovanni Cuocci to provide a satisfying job to people who have grown up with a critical medical condition.
The trophies given were produced in a perfectly ethical way by Vetroricerca, a foundry in Bolzano that uses waste products such as beer, wine and sparkling wine bottles.
Our Chefs 2016
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