Food and cooking for the well-being of the planet: developments and trends

What role do professional kitchens and the catering industry play in the transition towards more sustainable food systems? Through dialogue with farmers and a tasting event organised with the involvement of a group of young chefs with autism, we will explore developments, trends and best practices that combine sustainability, social inclusion and the promotion of local areas.

A small contribution is required to take part in the events. One hundred per cent of the net VAT-exclusive booking fee proceeds will be donated to Fondazione Allegra Agnelli per la Ricerca sul Cancro di Candiolo (TO) to support its research activities. 

Please note that the booking fee is non-refundable.