20 September

Food in circulation. Starting with restaurants to change the economic paradigm

Bra-Piazza XX Settembre

The linear production system creates the illusion of abundance but it’s served on a fragile plate.

Starting from food to develop a paradigm shift towards circular systems means highlighting the importance of biodiversity, communities, the quality of social and the substance of our actions. Circularity is the result of a need to rethink our systems. From the UNISG-supported project Life Foster to the collaboration with Tempi di Recupero: a round table discussion between university researchers and chefs working to develop a circular kitchen.

Presented by: Franco Fassio, UNISG teacher.

More details available soon. Free entry while seats last.

20 September

15:00 - 16:00

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences