IT

Martina Liverani

Writer and journalist

Over the years I have worked with a number of Italian and international magazines. In 2013 I founded - and still manage - Dispensa, an independent semi-annual magazine where I tell stories about food and people with an innovative and unique style. My latest book is Atlante di Geogastronomia (Rizzoli).

Articles

Green Stars: on the road for sustainable haute cuisine

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.

When you think of cacao, what do you imagine?

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.

Too good to be thrown away: the idea of the magic box of leftovers

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

Animation has a history of environmentalism

"Art hasn't predicted the future, but it has been ahead of its time."
Giulietta Fara, the artistic director of the Future Film Festival, and the environmentalist messages in cinema.

An interview with Niko Romito

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.

Change is vine

The future of viticulture is in science, and the genetic enhancement of wines. One of the top experts in the world, Professor Attilio Scienza, explains it to us.

The limit between intensive and sustainable is a question of values. Responsible industrial leadership: the case of Tetra Pak

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".

An impression of agro-ecology: good land is beautiful land

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

What if we all became "ethicarians"?

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.

Caviro, stubbornly going against the grain since the beginning

The biggest winery in Italy and its "sustainable vision" that is always ahead of the trends. An interview with the CEO, SimonPietro Felice.

Sustainability is to stop breaking the world into pieces

Why is geography so important for sustainability?
Geographer Franco Farinelli explains.

Wine and how to consume it: a new balance

From the flask to the pouring, to the glass: how wine consumption evolved according to the Marketing Director of the largest wine-making cooperative in Italy.

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