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sustainability

AlpiNN-Food Space & Restaurant and the all-round commitment to sustainability

With the ‘Respect’ campaign, AlpiNN-Food Space & Restaurant presents the new section of its website entirely dedicated to sustainability, once again confirming its front line commitment to environmental protection. The unique location and the innovative sustainable gastronomic proposal are well-known characteristics of the restaurant: located at an altitude of 2275 m, in South Tyrol, it …

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Discovering the first 100% sustainable hydrogen house with Audi

The house of the future is in South Tyrol. More precisely in Predoi, a village in the Aurina Valley at 1,600 meters above sea level. During the last CARE’s – The ethical Chef Days’ edition, together with our main partner Audi, we had the opportunity to visit this unique space called “Knappenhaus”. The “Knappenhaus” project …

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AlpiNN – Food Space & Restaurant: sustainability starts with water

AlpiNN – Food Space & Restaurant is no ordinary mountain hut. Located at Plan de Corones at 2275 meters above sea level, it’s born from the vision of Norbert Niederkofler and Paolo Ferretti and is based on a very specific concept: share a cultural experience that starts from the kitchen and embraces architecture, design, innovation …

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CARE’s Chef Under 30 restarts with Simone Belfiore’s Genoese cuisine

After a break in 2020, CARE’s Chef Under 30 is ready to restart. The project, which is in its third edition, involves young Italian and international chefs who reinterpret dishes in a green way based on the culinary tradition of their homeland at the Ristorante Torre, located inside the Fondazione Prada in Milan.  The first …

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Cook the Mountain Chefs Camp: Norbert Niederkofler’s first cooking class about sustainable mountain cuisine

The long-awaited cooking class for professional chefs who want to rediscover their cuisine in a sustainable way is about to start: Cook the Mountain Chefs Camp is the first cooking class that revolves around the sustainable and zero waste cooking concept  of chef Norbert Niederkofler, recipient of three Michelin stars and the Green Star for …

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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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Innovation and inclusion: when technology becomes sustainable

Is there such a thing as sustainable technology? For CARE’s – The Ethical Chef Days, the event with a green spirit that has been caring for the environment for years, the answer can only be affirmative. By linking the kitchen with other worlds that seem far distant such as fashion, arts and design, the event highlighted an undisputable …

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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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Patagonia and Yvon Chouinard’s sustainable philosophy

Could a sports clothing brand be able to make environmental sustainability its own primary mission? For Patagonia, a brand born out of Yvon Chouinard’s sustainable philosophy, the answer is pretty obvious. During one of our CARE’s Talk  from this year’s edition of CARE’s EXPLORE, we had the pleasure of talking to the visionary and nonconformist …

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“Cook the Mountain”, chef Niederkofler’s philosophy becomes a book

Sustainability, food and the local area. With “Cook the Mountain” – The Nature Around You, the ethical philosophy of Michelin-starred chef Norbert Niederkofler becomes a book. The presentation took place at CARE’s – The Ethical Chef Days. Divided into two volumes, it tells the story of the evolution of his visionary idea that arose ten years ago from a …

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