Award-winning chef Massimo Bottura is considered one of the world’s most celebrated chefs – if not the most famous – a visionary and social entrepreneur whose love of teaching and sharing and feeding the hungry has had a profound impact on the culinary world.
And now this 3-Michelin star of Osteria Francescana restaurant in Modena, Italy, has added another title to his vast repertoire of experience: the UN Environment Programme (UNEP) has recently appointed the renowned Italian chef and food system activist as its newest Goodwill Ambassador to help fight the issue of food waste and loss across the globe.
More an artist than chef, Bottura is world renowned for the multiple levels of creativity he brings to the fine dining establishment – word is his famous Osteria Francescana has reopened with only 12 tables and strict COVID-19 protocols in place.
Yet his work in feeding the hungry and homeless, as well as re-imagining “wasted foods” – foods destined for landfills that are subsequently repurposed into delicious, nutritious meals for those in need – is legendary. He does this through his non-profit Food For Soul organization which he founded with his wife Lara Gilmore, through a series of “refettorios” – places where the homeless, refugees and the hungry are fed dignity along with decent, nutritious and delicious meals.
There are currently 11 refrettorios around the world, always in areas of need and, so far, Food for Soul has saved some 125 tonnes of imperfect food surplus from landfill – transforming ingredients into more than a half million nourishing meals for the disenfranchised and the vulnerable.
His award-winning cookbook, Bread is Gold – Extraordinary Meals with Ordinary Ingredients (Phaidon) pays homage to this successful philosophy, which he has taken globally – in some instances putting his own life in danger. (He once had a gun held to his head when setting up the Rio de Janeiro refettorio, and he admitted in an interview that his experience was grueling: “When you shine a light, bad people don’t like it. We had a couple of times where they came and put guns to our heads and stole computers and telephones, so we knew we were in the right place – but we were open every night,” said Bottura in the press material.
According to the UNEP website ( https://www.unep.org ), an estimated one-third of all food produced – about 1.3 billion tonnes – is wasted or lost each year. About 14% of food global and as much as 40% in some markets, spoils before it even reaches retailers, as a result of market connection problems. Research shows there are 800 million people who go hungry every year.
Research shows food loss and waste generates 8% of global greenhouse gas emissions. Cutting it back is key from all levels – starting with individuals on towards businesses and governments working together. UNEP notes “the production of food that ends in waste requires land larger than the surface area of China and India combined.”
“There is no room for food loss and waste, especially as millions across the world go hungry,” said Inger Andersen, executive director of UNEP on the organization’s website. “The pandemic is a wake-up call reminding us of the urgent need to transform our relationship with nature, and in particular, rethink the way we produce and consume food.
“I am delighted that Massimo Bottura, who is already making a difference through his refettorios, is joining forces with UNEP to help bring real change.”
“If we can use all of the ingredients to the fullest potential, we will reduce the amount of waste we are creating and shop more efficiently,” Bottura added, on the website. “In my role as UNEP Goodwill Ambassador, I will fight to reduce this global shame.”
Bottura’s passion for all things culinary can be seen almost as a calling. He has travelled extensively to share his philosophy (he has visited Canada on many occasions and his association with Toronto’s George Brown Culinary College, and with chef-professors John Higgins and Dario Tomaselli is unique). He keeps his messaging going on a variety of platforms – just recently he participated in a Dare to Dream series where famous chefs and food visionaries who share the same passion about changing global cultural norms came together with the public to discuss the world’s culinary landscape.
A new one is being created in which Bottura hosts a small, elite group of like-minded foodies for an ultimate cooking experience “through the eyes and mind of a gastronomy genius.” The experience includes discovering the flavours of Emilia-Romagna region, a cooking Masterclass and a stay at the gorgeous Casa Maria Luigia guest house. Currently scheduled for 2021, those interested should check out Satopiatravel.com for more details; https://osteriafrancescana.it/
Copyright Postmedia Network Inc., 2020
