Food is not thrown away, 10 great chefs in the field against waste

From haute cuisine to the kitchen at home, food is not thrown away: last year, on the occasion of the International Day of Awareness on Food Waste and Losses, the campaign that involved some of the great names in cooking started from this assumption. Italian with the aim of raising consumer awareness on the impact that even small actions, such as that of ‘saving’ and not wasting a dish, can have on our planet. And to explain it in the clearest and most immediate way possible, ten great Chefs of Italian cuisine come into play, who exceptionally on 29 September will make available ‘Chef Boxes’, which unlike the classic Too good to go Magic boxes, will contain a real and its own anti-waste dish, accompanied by the recipe and the CO2e count emitted by the various foods. As reported by Project Drawdown, if food waste were reduced by 50% by 2100, it could remain in the target of a 2 ° C increase, thus avoiding further damage and problems related to rising temperatures, which, as has been attested in August 2021 by the latest IPCC report, they are primarily attributable to human intervention. And it is precisely in the kitchens of the home that 53% of food waste is produced in Europe: in a survey promoted by Too good to go and YouGov it is the majority (77%) of the same interviewees who indicate that consumers are the first to take responsibility and act to combat waste Through an ironic video, made at the Cracco restaurant in the Navigli in Milan, it is Chef Carlo Cracco who emphasizes that ‘the true value of food’ can be quantified, also and above all, in its environmental impact. By showing its customers the CO2e bill for each dish, thanks to a small provocation, it makes it clear to guests and spectators the importance of becoming aware of what it means, in terms of resources and emissions, what is brought to the table every day. and, consequently, how essential it is to eliminate that 8% of greenhouse gas emissions due to food waste. In addition to the Carlo Cracco restaurant, in Milan the Chef Boxes will be available thanks to the commitment against food waste by Claudio Sadler (Ristorante Sadler), Eugenio Boer (Ristorante Bu: r) and Marco Ambrosino (28 seats). In Rome it will be possible to book the anti-waste Magic Boxes by Cristina Bowerman (Glass Hostaria) and Niko Romito and Gaia Giordano (Spazio Bar and Cucina), while in Cernobbio Davide Caranchini (Ristorante Materia) and in Catania Alessandro Ingiulla (Sapio Restaurant) will be active. ). Philippe Léveillé (Ristorante Miramontialtra) and Caterina Ceraudo (Ristorante Dattilo) will also participate by providing their recipe against waste. “The world is watching us and it is no longer possible to ignore the environmental, social and economic impacts of food waste. Like Too Good To Go, our mission has always gone beyond the simple use of the app, with the aim of informing, raising awareness and providing the tools to everyone to combat waste. We cannot do it alone: ​​all consumers and institutions must become involved and responsible “, underlines Eugenio Sapora, Country Manager of Too Good To Go. With this reference focus, Too Good To Go will undertake to carry out a series of initiatives in the city of Milan to focus attention on the message on the occasion of the institutional event of Pre-Cop26, thanks to a billboard campaign within the city and the creation of a mural, made with a special purifying paint from emerging artist Elena Zecchin, on a surface made available by Rob de Matt. The local and social promotion association will also be the recipient of food donations, which will be reused in projects in favor of the most difficult sections of the population. The mural, of 22 square meters, will eliminate the smog of about 4.7 petrol cars € 6 per day, as would the equivalent area of ​​a forest. Furthermore, in the first month of life, the mural will also absorb 951.2 g of CO2 from the atmosphere.