As announced earlier this year, CARE's -The ethical Chef Days, delivers triple the excitement, embarking on a journey through Italy, visiting three incredible destinations, each advocating for its own sustainable agenda, united by the idea of promoting ethical cuisine.
The event brings together like-minded culinary talent from across the globe, wine and food professionals with a special purpose: ‘to take care of the environment, the local communities and the rhythm of nature, promoting an ethical and sustainable approach to cooking’.
The enchanting Lagoon City of Venice, the city that aspires to become the 'World Capital of Sustainable Development’ pioneers the eighth edition of CARE’s.
The creation of the Venice Capital of Sustainability foundation, established earlier this year, marked a new vision for the future development of Lagoon City, one of several projects paying special attention to the transition and production of renewable energies.
Logically enough, the topic of energy was the main theme chosen for the CARE’s Talk. This involved industry professionals being asked to reflect on the need to rethink energy usage, focusing on efficiency, savings, and recycling, as well as renewable energy sources and hydrogen.
The chosen meeting point, Certosa Island, often called Lagoon's first urban park, is one of the largest islands in the Venetian Lagoon, holding a particular naturalistic and historical value in the Northern Lagoon.
Venice Hydrogen Hub, a project presented by Federico Giudiceandrea during The Talk, focused on the sustainable and self-sufficient energy microcosm on the island of Certosa, promoting, accelerating, and disseminating green hydrogen technology for mobility, and bringing it into contact with other renewable energies.
Elaborating on the topic of energy, one of the questions that arose, was “From an energy point of view, what systems must be adopted to be sustainable?”
Paolo Ferretti, the co-founder of CARE’s responded: “There is an ongoing project to make the island totally sustainable from an energy point of view. We will mainly talk about hydrogen, an element that we hear very little about and don't know much about, which, however, makes storage possible, which is a big problem at this time, when energy is produced and used but not stored”.
Within this agenda, Fabrizio Longo, Brand Director of the long-serving CARE’s partner, Audi, explained the company's commitment to promoting the transition from individual mobility to social responsibility.
Stefan Verhoeven, Global Manager of Miele Netherlands and Global Head of Sustainability, started his talk by reminding the audience of the date of the Earth Overshoot Day (EOD), the day of the year on which humanity’s demand on nature exceeds the earth’s annual biological capacity to regenerate. In 2022, globally, we had already consumed the available resources by July 28th. For Italy, EOD fell on May 15th this year. This means the country didn’t even get halfway through the year before exceeding the regeneration limit. But our ongoing debt to the natural resources of the planet began a long time ago.
"We feel a responsibility to be part of the change. We don't know if we will be successful, but we want to make sure we do our part" says Stefan Verhoeven. "We want the impact of our appliances to be as small as possible, or better yet, negative."
The culinary agenda of Lagoon City showcased ethical approaches to cooking. Launching this edition, the famed couple, chefs Chiara Pavan and Francesco Brutto from Mazzorbo Island, supporters of the lagoon’s sustainability, demonstrated what it means to cook ethically. Known for their radically local cuisine, in their Venissa restaurant you’ll taste unique lagoon produce such as seafood, and salt-water plants from their lagoon garden that is surrounded by a two-hectare vineyard.
For the inaugural dinner, the duo presented a menu that encapsulates their work, having ethical cuisine in its essence. The menu was half vegetable-based and half focused on invasive species. Blue crab, the bluefish (Pomatomus saltatrix), veined rapana whelk, scyphozoan medusae, and sea walnut, were among the protagonists thoughtfully infused into the menu. This shows how cuisine can play a part in reducing impact, contributing to rebalancing the ecosystems, and at the same time, reminding us how the consumption of vegetables has a much smaller carbon and water footprint than consuming meat and animal products.
The next day we moved on to the oldest urban vineyard, San Francesco della Vigna, to explore the cuisine of four young and prominent chefs, all united by the goal of pursuing the ethical rules of nature in their cooking.