Proportions in the Italian Mediterranean diet represent a good example of food sustainability

Nov 25, 2021 300

As part of the weeklong celebration for Italian Cuisine Week, the Italian Cultural Society of San Francisco in collaboration with the Future Food Institute held a webinar titled “Innovation and sustainability in the agri-food sector”. Speakers included Michelle Sisson of Apeel Sciences and Greg Dresher of the Culinary Institute of AmericaChiara Cecchini of the Future Food Institute moderated the webinar.

Greg Dresher, vice president of strategic initiatives and industry leadership at The Culinary Institute of America, told participants to look at Italy’s centuries old traditions when it comes to thinking about our food sources. For example, if you look at the protein shift currently happening, there is less reliance on animals for food source that have a big carbon footprint and more reliance from plant sources.

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