Zero-waste courgette - by Franco Aliberti – the stalk of the courgette is transformed into penne in an unusual first course. (Photo by Eugenio Luti - The CooKing Show on RAI3)
The circular economy model, under current debate and regulation on behalf of the Environmental Commission, is focused on the system’s sustainability.It implies no product waste and the continuous reuse of raw materials in contraposition with the “linear” model, which goes from raw material to waste. This model also refers to food waste, which is becoming increasingly important, also thanks to EXPO Milano 2015. Contrary to other aspects, it pays strong attention to all the members of the food supply chain, including restaurants.
Yet is this theme really dear to our chefs? After meeting 360 chefs over 6 months (presenting The CooKing Show on RAI3) I can say that reducing food waste is a theme that is much more important than I imagined, even though perhaps it is not so widespread yet. There are different chefs proclaiming they are careful to reduce waste as much as possible, but those who have implemented a real systematic anti-waste strategy leaving no space for chance aren’t in fact many.
Gamberi from Santo Spirito – by Igles Corelli – the head of the prawns is transformed, in a few seconds, into an excellent mayonnaise
Ugo Alciati, the Piedmontese chef who offers a limited number of courses upon compulsory reservation
Tecniche, ingredienti e iniziative della ristorazione attenta all'ambiente e agli ideali di Expo 2015, viste da Lisa Casali
Environmental scientist and sustainable cooking expert, she's the author of blog Ecocucina on D di Repubblica and of 5 books including “Tutto fa brodo”, "Autoproduzione in cucina" and "Cucinare in lavastoviglie"