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.