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June/Jul y 202 2 III MAGAZINE is a sustainable haute cuisine restaurant that has interwoven environmental commitment with the culinary experience. It starts with a tour of the urban farm where most of the ingredients are grown and where an aquaponics system raises fish from kitchen waste. Dishes include mashed potato peelings and tepache from pineapple leftovers. In Copenhagen at Amass, almost every part of every ingredient is used: the little that remains is composted in the garden or turned into biofuel. There is also a test kitchen where they study how to transform coffee grounds, dried bread and vegetable residues to create new recipes with regenerated ingredients. An example? Old bread turned into ice cream bars. FORAGING: FOR THOSE WHO CANNOT THERE IS THE BOX While urban gardens and cultivated rooftops, beehives and hydroponic greenhouses are now all the rage in the city, foraging, the gathering of wild herbs, is making a comeback in the countryside and mountains. Pikniq, a restaurant in Vezzo above Lake Maggiore, has made a cult of it. Pikniq offers an e-commerce of ‘wild boxes’ with strictly seasonal sprouts and herbs: wood garlic, wild garlic, sorrel, wood sorrel, mugwort, nettle, bramble sprouts, spruce, laurel, rosemary, garlic mustard, dandelion, plantain, wild geranium and meadow cress. In Portland Morchella, by chef Cameron Dunlap , combines game and dandelion, sumac and wild roses, daisies, elderflower, and mushrooms to simulate on a menu what a person isolated in a forest might actually find: “If I were foraging for survival, I’d be lucky to find a protein per meal,” Dunlap told Eater, “so I offer meals with wild produce - mushrooms, roots, sea beans, berries, and vegetables often considered weeds - maybe with just one piece of meat. BEYOND ORGANIC: SYMBIOTIC AGRICULTURE Turning to agriculture, the next frontier seems to be symbiotics, a certified agri-food production system that exploits the benefits of the relationship between the soil microbiota - the set of microorganisms that populate it - and the plants that grow there. The benefits? A healthier, more fertile and cleaner soil; plants that are more resistant to disease, more able to absorb nutrients and less in need of water and treatments. A virtuous circle that goes from meadows and vegetables to milk and meat. FOOD IS RESPONSIBLE FOR 26% OF GLOBAL GREENHOUSE GAS EMISSIONS: THE CHOICE OF INGREDIENTS AND THE CAREFUL SELECTION OF SUPPLIERS WHO WORK WITH RESPECT FOR THE ENVIRONMENT AND SUSTAINABILITY CAN HAVE AN INFLUENCE. ________________________________ BOX Terra Madre Even a simple menu, therefore, can become an opportunity for regeneration : and this will be the theme of the 14th edition of Terra Madre Salone del Gusto (in Turin from 22 to 26 September ) : food becomes the driving force behind the ecological transition necessary for the renewal of thought and society, through the renewal of agricultural practices, production and distribution systems, diets and consumption habits. An essential stop to keep abreast of the news and issues of the moment. https://2022.terramadresalonedelgusto. com/ __________________________________ The first photo is of a maize root has been cultivated according to conventional agriculture. The second was cultivated according to symbiotic agriculture, using mycorrhizae. Pasta with pesto and morel mushrooms