Pizza enters Unesco's World Heritage and where to eat the best pizza in Paris
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When Food meets Sustainability
Meet the pioneers and inspiring leaders that are already changing the rules of the game by reshaping and transforming the way we grow, buy, cook and eat food.
A place where chefs, entrepreneurs, investors, food critics, influencers, producers, food-tech companies can drive a new movement at every level of the food system and inspire global change.
Stephen Ritz and the Green Bronx Machine || Revolutionizing food and education
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Healthy Food for healthy minds : how "organic grown students" can change the future of marginalized communities
Stephen Ritz is a South Bronx educator who believes that students shouldn’t have to leave their community to live, learn, and earn in a better one.
Green Bronx Machine is a school-based model using urban agriculture aligned to key school performance indicators, to grow healthy students and healthy schools and to transform communities that are fragmented and marginalized into neighborhoods that are inclusive and thriving.
Read MoreS-Bread the word! || Forno Strìa brings back the flavor of sourdough bread and ancient grains
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Revolutions (always) start with bread
Industrial production destroyed both the taste and the nutritional value of wheat. Forno Strìa in Reggio Emilia revamps the traditional way of making bread using sourdough and ancient grain flour, with young energies, enthusiasm and tasteful innovation as a plus.
Read MoreZone Sensible ! || Urban Agri-Culture(s)
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Nature | Culture | Nourriture : celebrate nourishing culture(s) in Saint-Denis
A collective of farmers and artists decided to collaborate to create an urban farm to preserve the last agricultural land in Paris and connect people from different cultures through food and agriculture.
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A New Agora for food distribution || Terroirs d’Avenir
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Terroirs d'Avenir rebuilds the relationship between peasants, small producers, chefs and communities.
Terroirs d'Avenir creates alternate avenues for food distribution in Paris by helping small producers bypass the usual intermediaries to create a direct model that guarantees a fair price to everyone in the food system, from growers, to chefs, to citizens.
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Future Food LexiconLab || Food Advocacy at G7 Agriculture in Italy
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Future Food LexiconLab
When storytellers and food for good advocates share their voices at G7 Agriculture in Italy
The Future Food LexiconLab gathers storytellers and food activists from all around the globe for an intensive bootcamp that will craft the vision of a more inclusive, regenerative food system.
Read MoreSay cheese! || Stracciatella: Burrata's soft heart
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Stracciatella is not just a kind of gelato, it is also a type of cheese and more precisely, a cheese made with the soft heart of Burrata
It is produced in Puglia, Basilicata and Molise, generally with cow milk but can also be made with bufala milk.
Find recipes and pairings with Stracciatella ad read the romantic story of her I.G.P. sister, Burrata.
Read MoreCocomero, the Apulian local wonder || Neither cucumber nor melon
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Salento, the land of Caroselli and Cocomeri and a farm-to-table restaurant between the Trulli
Don't call them cucumbers, nor melons or watermelons. Puglia's cocomeri are much more: born from a natural hybridation of cucumber and melon and cultivated for centuries in this area, they are a perfect exemple of Puglia's food biodiversity treasure.
Read MoreSaving heirloom beans || I fagioli dell'Orto Felice
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