René Redzepi’s sandwiches in Copenhagen: from the Noma to the Popl burger bar
Popl, from the Latin popolus, is nothing more than a stable concretization of the concept conceived the day after the first lockdown in the garden of the Noma. Here's the latest invention by Redzepi.
L’Apres M in Marseille. How a former McDonald’s was transformed into a social fast food restaurant
After the branch located in one of the poorest neighborhoods in Marseille went out of business, former employees and residents of the neighbourhood devised a solidarity dining project, centered on the principle of food sovereignty. Of the old course only ...Leggi altro
Street food in Singapore is an Unesco heritage. Recognition for hawker culture
The hawker centres represent Singapore’s multicultural roots, which is why UNESCO recognises the city-state’s hawker culture and street food as an Intangible Cultural Heritage Site.
Anti-Covid vaccine. The United States wants to give priority to those who produce food
Those who work in the fields or in the processed food industry in the United States are often more vulnerable in regards to health. Furthermore, food production is an essential service, which all Americans benefit from. For all these reasons, ...Leggi altro
Bestbefore. The anti-waste e-commerce of expiring products or unsold stock
Bestbefore is an Italian startup, created by two Piemontesi. It aims to combat food waste by offering companies the opportunity to reduce disposal costs for products otherwise destined for pulp. Meanwhile, it guarantees the consumer good food at a reduced ...Leggi altro
Terre AbbanDonate. The Biella platform that brings together those who have and are looking for uncultivated land
The project's objectives promoted by Let Eat Bi are manifold. Enhancing the land and defending it from total abandonment; stimulating cooperation within a community; favouring a genertional shift in farming, This is how the exchange platform works, and why it ...Leggi altro
Lunch at the restaurant, even in the afternoon. The kitchens of Italy reinvent themselves
Forced to close at 6 pm, many restaurateurs have chosen to extend their lunch service to the late afternoon. A habit that never before, until now, has proven successful in Italy. This time however, even famous names have embraced the ...Leggi altro
Ri-Pescato. Sicilian fish, from the illegal market to the table of families in need
The Ri-Pescato project fights the fraudulent fish market, which every year leads to the seizure of 500 tonnes of fish throughout Italy, and at the same time helps families in need through the Banco Alimentare food bank. This virtuous chain ...Leggi altro
Dan Barber changes everything: in 2021 he’s leaving the kitchen, Blue Hill will be a residence for chefs in dire straits
Four chefs, one per season, will be at the reins of one of the most famous kitchens in the United States: Blue Hill at Stone Barns, founded by Dan Barber in the Hudson Valley countryside. The goal is promoting gender ...Leggi altro
Food for Soul opens a Refettorio in Lima. Massimo Bottura’s project arrives in Peru
The debut is in September, as an evolution of the Casa de Todos project, born in Lima as a refuge for the homeless during the pandemic. It will involve professional chefs and artists, as is customary for the refectories opened ...Leggi altro
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