organic

Chef under 30, the future of haute cuisine is green

The future of haute cuisine? Thoroughly ethical and sustainable. New generations are indeed paying more and more attention to the realisation of a sustainable cuisine, based on local and seasonal products and on natural preservation methods aimed at reducing waste and respecting the environment. But who are these Italian and international young talents under 30 …

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Sustainability is also a nutritional challenge: interview with Emeran Mayer

A gastroenterologist, who is a professor at the UCLA School of Medicine in Los Angeles and a pioneer in the research field of what is known as the mind-gut connection, a topic on which he has decided to write a book. During one of our online Care’s Talk we had the honour of talking to Emeran Mayer, who explained to …

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