Massimo Bottura is one of the more well-thought-of chefs in the culinary residential area : His restaurant , Osteria Francescana , has earned three Michelin stars and the coveted routine one smirch on theWorld ’s 50 Best Restaurants list . When he is n’t feeding flush gastro - tourists at his Modena , Italy eatery , Bottura is finding ways to employ leftover to feed the hungry .
One of those mode is throughRefettorioGastromtiva . The theme behind the Refettorios is simple : chef use surplus mathematical product from supermarket and catering company that would otherwise go to waste in monastic order to create hefty and delicious meals for the community of interests . After finding success in Italy , the initiative total toRio ’s Olympic Villagelast year to repurpose whatever solid food the jock did n’t eat and serve well it to those in demand .
SinceRefettorio Gastromtivapremiered at the Milan Expo in 2015 , more than 15,000 repast have been serve through the soup kitchen organization . Now , City Labreports that Bottura is bringing his concept to the U.S. for the first time , thanks to a $ 500,000 Hiram Ulysses Grant from the Rockefeller Foundation .
intellectual nourishment for Soul , the nonprofit behind the model , is go for to openRefettoriosin at least two U.S. cities by 2019 . Miami , New Orleans , Detroit , and New York — all home to populations clamber with food insecurity — are a few of the candidate being debate .
As with previousRefettorios , the organizer behind the U.S. locations will require to find blank space big enough to house bulky kitchen equipment and crowd of dining car . An inviting interior is just as important as the food for thought , as the soup kitchens will duplicate as biotic community centers . Food for Soul said in a dismissal , “ With aid from designers , architects , and artists , each Refettorio will become an inspiring space that promotes well - being . ”
[ h / tCity Lab ]
