How can we bring about positive change starting from the ground up?
By prioritizing seasonal ingredients produced locally through sustainable farming practices, chefs and the hospitality industry support the regeneration of ecosystems and biodiversity. In turn, healthy soils produce ingredients with enhanced flavor and nutritional qualities, enriching the culinary experience and strengthening the identity of regional terroirs.
This session explores the impact of the entire value chain on soils and how regenerative models can create a desirable experience for customers and consumers.
Track
PEOPLE: PSYCHOLOGY & SOCIOLOGY, RETAILERS, CONSUMERS, GASTRONOMY, ART & CULTURE
