Carbon Neutrality: |A Stepping Stone |To A Regenerative Future
Commitments Seeds of change Charles Michel Publié le 19/04/2022

Carbon Neutrality:
A Stepping Stone
To A Regenerative Future

Travelers today face a dilemma between the desire to enjoy unique experiences and their ability to live according to their ecological convictions. How can they reconcile this environmental responsibility when the very principle of travel is to move from one place to another?

Ingredient Spotlight: | Chioggia Marina Pumpkin| Recipe by Massimiliano Alajmo
Commitments Food for Change 2020 Charles Michel Publié le 22/10/2020

Ingredient Spotlight:
Chioggia Marina Pumpkin
Recipe by Massimiliano Alajmo

Massimiliano Alajmo of Le Calandre, 3-star Michelin in Italy, unveils a never-before-published recipe to food activist and educator Charles Michel showcasing Chioggia Marina Pumpkin.

Ingredient Spotlight:| Shottsuru Recipe by Shinobu Namae
Commitments Food for Change 2020 Charles Michel Publié le 08/10/2020

Ingredient Spotlight:
Shottsuru Recipe by Shinobu Namae

A steward of sustainability, two-Michelin-star Chef Shinobu Namae of L’Effervescence walks Charles Michel, food activist and educator, through an enchanting story about how everything is connected, from ocean to dish. The hero of the story is shottsuru, a traditional Japanese fish sauce.

Ingredient Spotlight:|Amaranth Recipe by Pedro Bargero
Commitments Food for Change 2020 Charles Michel Publié le 02/10/2020

Ingredient Spotlight:
Amaranth Recipe
by Pedro Bargero

Chef Pedro Bargero of Chila Restaurant shines a light on amaranth, a nutritional powerhouse that may be one of the keys to solving global food security.

Ingredient Spotlight:|'Ulu Recipe by Krista Garcia
Commitments Food for Change 2020 Charles Michel Publié le 30/09/2020

Ingredient Spotlight: 'Ulu Recipe by Krista Garcia

Chef Krista Garcia of Hawaii's Hotel Wailea joins food activist and educator Charles Michel in an in-depth conversation about the protein-rich superfruit 'ulu. Also known as Hawaiian breadfruit, it's an ingredient on Slow Food International’s Ark of Taste catalogue.