‘Tempi di Recupero Week’, an initiative with the aim to celebrate a shared vision of sustainability through daily action dedicated to Food Upcycling around the world, is about to come back. For the week of November 21st-29th 2019, each cook participating will create a menu using undervalued and often wasted food products, to share their vision of “food upcycling”. A percentage of the proceeds will be donated to Food for Soul supporting the development of Refettorio projects around the world, taking local action to reduce food loss and waste while providing nourishing meals, education and training for those most socially vulnerable.
Chefs – normally responsible for planning menus, ordering ingredients, overseeing food preparation and supervising the kitchen staff – are some of the key figures in the “Tempi di Recupero Week”. In addition to chefs, this week brings together also azdore (besides being a traditional figure in the region, the “Azdora” is also considered the backbone of the household), osti (owners of the typical Italian Osteria), gelato makers and wine makers all over the world to promote “food upcycling” in the kitchen.
Each participant will be free to build his very own special menu del recupero and tell his idea of “food upcycling” in the kitchen, which can have three meanings:
Each restaurant can choose to offer the whole special menu del recupero also as a take-away, to give an alternative to those who want to participate from home.
What you have to do to partecipate:
We are glad to be one of the non-profit organizations beneficiaries of this campaign, which envision sustainability as a simple daily action that can raise enough awareness to bring about widespread cultural change.
Visit Tempi di Recupero and find out more!