Adopting a hen in the social henhouse is an initiative that combines ethics, environmental sustainability and social integration.

A journey into the history of the Italian language, where food and words are woven together, nourishing the identity and essence of our rich national culture.

Caviro puts sustainability initiatives into action, interweaving culture, community and innovation in a journey of progress and collective wellbeing.

Diet plays a key role in emissions. The alternative protein and 3D food sector is on the rise, while Italy remains sceptical about cultivated meat.

Adua Villa explores the use of AI for wine-food pairings while reflecting on the benefits and ambiguities of this technology in the food and wine sector.

Cellular agriculture is revolutionising the coffee industry: by growing coffee sustainably, it reduces emissions and helps conserve ecosystems.

The wave of "sweetness" that overwhelmed Emilia-Romagna after the floods in May 2023: when the strength of solidarity is greater than the power of the water.

A goal cultivated seed by seed: create a billion places at the table around the world. Kenya's "mango women" and CEFA's development models.

"Me, Guenda and the Mad Gene": when a rare disease is fought with courage, and you make it into a book to tell a story of hope, prevention and the value of life.

Have you been wondering what and how to eat for a better world? Here is some recommended reading.

From Naples to the rest of the world. Research on a healthy dietary and behavioural model, and the global challenge of exporting it with solutions that are tangible and sustainable for all.

Discover the Food Bank programme: the chain of giving that creates a balance between excess food and food shortages, with a social, anti-waste message.

Baking their way to a new life. Interview with Chef Brozzetti: from a three-starred restaurant to a confectionery workshop in Padua prison.

The “library of chocolate”: Lavoratti 1938. The historic brand is relaunched amid editorial projects, premium ingredients and high-profile collaborations.

“Mafie in pentola”: cooking up a culture of legality. The theatre performance that shines a spotlight on the unique produce grown on lands seized from the Mafia.

The white, or black, gold of the table, which has come through thousands of years of history and now looks to the future: from "the food of witches" to UNESCO Intangible Cultural Heritage.

Slow rising and inclusion. With these ingredients, autistic young people work alongside catering professionals, reclaiming their private and working lives.

Krèsios: in the "industrious anthill" of chef Giuseppe Iannotti, sustainability is the house speciality. How Michelin-starred cuisine meets the identity culture of recycling.

The historic Michelin Guide, dedicated to culinary hospitality around the world, looks to the future after over 100 years: Marco Do explains their new award.

Slavery free! This way, chocolate really is "good". The founding of Women for Cacao and Chocolate, to promote the people and processes in the supply chain around the world.

Bottura at the helm of an open-air culinary laboratory where chefs, artisans and farmers offer food and products lovingly made by hand.

Stop food waste! The Too Good To Go revolution, which unites business owners and consumers. Just one small click to make a big change.

The act of eating as a complex journey, full of sacred, agricultural, regional and identity-based connections.

A new ethical cuisine is born: passion for food meets respect for local raw ingredients. From Brazil comes the example of Michelin-starred chef, Alex Atala.

From the three-star Reale to a campus for the cooks of the future: the chef and his commitment to education for healthy, sustainable catering that is accessible to everyone.

It improves self-esteem, creativity and wellbeing, and develops awareness: this is why the environment is the best teacher possible for children.

An interview with CIBO, the internationally renowned street artist who creates colourful food-themed murals to fight intolerance and racism in cities.

We respond to global problems with local solutions. And the president of the massive global producer knows the answer: "Don't produce more, but better".

Causing less of an impact on the ecosystem and reducing waste in the kitchen is easy. The words of Anne-Marie Bonneau, founder of the blog Zero-Waste Chef.

Is a better system of farming possible? From Slow Food comes the international campaign Slow Meat. For the good of every living being and every ecosystem.

Rural regeneration needs to take a step forward: from the industrial supply chain to "brotherhood". Speaking to Lucio Cavazzoni, president of Good Land.

Aesthetics and ethics in a virtuous union that, far beyond the stereotyped images in advertising, inspires the food photography of Roberto Savio.

The beauty and the goodness of Food for Soul, the project from the most famous Italian chef in the world, which combines surplus food recovery with social inclusion.

An interview with Jock Zonfrillo: how he has codified indigenous culinary traditions with a modern twist, recovering products with an ancient history.

The Policlinico di Milano, Milan General Hospital, from the history of "Ca' Granda" to the IRCCS Foundation.
A perfect example of returning to our origins to create a circular economy.

Pursuing a great dream: to create a "free-roaming" food culture with zero impact.
Juri Chiotti, the youngest Michelin-starred chef in Italy, tells his story.

Three-star chef Eneko Atxa speaks about the entrepreneurial vision of his eco-friendly, multi-award-winning restaurant concept: discovering Azurmendi.

The future of cooking will never be able to do without the " ante litteram food blogger " par excellence: Artusi, the ambassador for Italian food culture.

The founder of Slow Food's commitment never stops: "Terrafutura. Dialogues with Pope Francis on Integral Ecology" is out now.

A new style of travelling? On the steps of local food & wine products.
A focus on the type of development that helps a country.

Direction: South Tyrol, San Cassiano in Alta Badia.
The Michelin 3-star chef tells us about his “Cook the Mountain” project, working hand in hand with nature.

Not just health: an in-depth analysis of a sustainable diet that also features environmental, economic, and social benefits.

Stronger than time, stronger than death: the story of Conciato Romano, father of all cheeses, and how it is intertwined with that of Franco, Manuel, and Fabio’s dream.

What did you use all that yeast for?
To make bread! The symbol of life. A journey into the lockdown dynamics that brought home cooking to the fore.

When solidarity meets sustainability, the result is Zero Waste.
A conversation with Andrea Segrè, founder of this social initiative.