Bruneck 2023 – CARE's – The ethical Chef Days

CARE’s on Tour | Bruneck
3-5 March 2023

Long winters and short summers make it difficult to source fresh, local and seasonal raw materials.

How can we produce zero waste and protect such a precious land? How do we lean on circular economy for reuse?

Bruneck and in particular Kronplatz were fertile ground for addressing these questions. The main site of our trip was AlpiNN-Food Space and Restaurant, CARE’s headquarters and home of “Cook the Mountain”, Norbert’s sustainable philosophy.

CARE’s Talk

Saturday 04 March 2023

Future and Territory

Paolo Ferretti shared the evolution 'Cook the Mountain', how it became something real and not just a concept: 'With CARE's, from the very beginning, we emphasised the concept of action. Collaboration and participation are essential to enable a common development and foster co-existence between nature, society and politics'.

Artur Costabiei, PR Coordinator Central & Western Europe IDM expressed the need to protect South Tyrol, shwing the realities that protect nature every day (more than 50 hoteliers in the area have a sustainability certificate, 20,000 farmers protect rural land).

Hannes Tauber, Marketing Manager at VOG, explained how Marlene safeguards nature in South Tyrol through the principle of integrated and organic fruit growing.

Fabrizio Longo, Brand Director of Audi Italy, focused on the mobility of the future, emphasising their effort to 0-emission cars with a 0-emission production.

Riccardo Felicetti, CEO of Pastificio Felicetti, spoke about the company's commitment to organic farming and safeguarding biodiversity in pasta production.

Nicolò Zambello, CEO and co-founder of Chef in Camicia and Acadèmia.tv presented the first online sustainable cooking school in partnership with CARE's.

Young Ethical Chef Award 2023

Jacopo Ticchi, from Trattoria da Lucio in Rimini, won the Young Ethical Chef Award sponsored by Monograno Felicetti with the support of Acadèmia.tv for his commitment to sustainability.

His preparation is based exclusively on fresh, seasonal and local ingredients traying to minimize waste.