…[Food waste] is foremost an affront to the hungry, but it also represents a massive environmental cost in terms of energy, land, and water. Those who grow for export are also often at the mercy of over-stringent expectations of buyers who place a premium on cosmetic perfection. – “Think. Eat. Save: Reduce Your Foodprint”, UN Secretary-General’s 2013 message on World Environment Day
Chef Massimo Bottura and a pleased diner.
“…in the kitchens of Osteria Francescana we pry, poke and question the authority of our culinary traditions. We take a step back, then come in closer, and make inquiries about texture, flavor, and form. We see ingredients and recipes at a distance and through a magnifying glass, we throw out the recipes and start from scratch. Most importantly of all, we never stop questioning.” – Massimo Bottura, Never Trust a Skinny Italian Chef
Osteria Francescana
“There are three taboos in Italy: don’t mess with the Pope; don’t mess with the national football team, and don’t mess with your grandmother’s recipes.” – Chef Massimo Bottura
“People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost?… But you can also think of it this way: How much would it cost to eat something that nobody else is eating?” – Ferran Adria
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