Revolutionary techniques to reduce carbon emissions and food waste

Chef Fabrizio Facchini leads the sustainable cooking revolution with the collaboration of the UN, reducing carbon emissions and food waste with innovative techniques.

NEW YORK, February 1, 2023 /PRNewswire/ — New York-based chef and restaurateur Fabrizio Facchiniowner of Stellina Hospitality, has recently completed an innovative project in collaboration with the United Nations, the Consulate General of Italy, the Future Food Institute and food industry leaders. The project began during the Week of Italian Cuisine in the World. Their goal was to calculate the rate of carbon emissions produced by Italian ingredients and recipes and to explore ways chefs and food operators can reduce their carbon footprint through innovation.

Chef Facchini used a “risotto pasta technique,” which involves directly cooking the pasta and ingredients in a pan like a risotto. Facchini considerably reduced carbon emissions and transformed recipes in a sustainable way, avoiding the waste of water and ingredients. He applied this method to various recipes, including one of the most emblematic dishes of Italian culture, “Spaghetti al Pomodoro”.

Last November, the experience was presented at the United Nations during the Mediterranean Diet Summit – Lifestyle for a Sustainable Future. Facchini was accompanied by the Ambassador Mauricio Massarithe permanent representative of Italy to the UN, Stephen Ritzfounder of Green Bronx Machine, Sara Roversi from the Future Food Institute, stefano pisaniMayor of Pollica, Alessandro Schiatti, I love Italian food, Luigi Scordamagliarepresenting Coldiretti & Filiera Italia, and representatives of the Mediterranean countries.

“I am proud to have shown that, using the right culinary tools and techniques, we can reduce carbon emissions and create sustainable recipes that protect the health of people and the planet.” said chef Facchini. “I look forward to continuing my experiments with sustainable cooking and sharing my findings with the world.”

Along with his work in sustainable cooking, Chef Facchini has also been a leading campaigner against food waste and hunger. During the Covid-19 outbreak, he founded Italians Feed America, an organization that collects food for redistribution and raises funds to help those most in need. In 2020, he purchased Cardinali Bakery and reopened this historic Italian bakery that first opened on Big Island in 1990. He then opened another satellite bakery in oyster bayand in 2022 he opened Stellina

Restaurant, for which he received the Entrepreneur of the Year award from the Nassau County Chamber of Commerce.

Fabrizio Facchini He continues to be a leader in the food industry as a chef and restaurateur, promoting sustainability and innovation while supporting those in need. He was the protagonist of the Italian program Rai 3 “Reportage” about “Made in Italy” in January 30, 2023.

About Chef Fabrizio Facchini:

Chef Fabrizio Facchini is a renowned Italian chef and restaurateur known for his passion for sustainable cooking. He owns the Stellina Hospitality Group, which includes Stellina Restaurant and Stellina Bakery & Cafe. Facchini also founded the organization Italians Feed America, which helps communities in need. He has developed techniques to reduce carbon emissions and food waste in his kitchen. He has collaborated with organizations to promote sustainable practices in the food industry.

Media Contact:
Fabrizio Facchini
[email protected]



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FOUNTAIN Fabrizio Facchini

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