Chef Fabrizio Facchini and UN Lead the Way in Sustainable Cuisine: Revolutionary Techniques to Reduce Carbon Emissions and Food Waste
Author: Fabrizio Facchini
New York-based chef and restaurateur Fabrizio Facchini, owner of the Stellina Hospitality, has recently completed a groundbreaking project in collaboration with the United Nations, the Consulate General of Italy, the Future Food Institute, and leaders of the food industry. The project began during the Week of Italian Cuisine in the World. It aimed to calculate the rate of carbon emissions produced by Italian ingredients and recipes and explore ways chefs and food operators can reduce their carbon footprint through innovation. Chef Facchini used a "Pasta Risottata Technique," which involves directly cooking pasta and ingredients in one pan like a risotto. Facchini considerably reduced carbon emissions and sustainably transformed recipes, avoiding water and ingredient waste. He applied this method to various recipes, including one of the most iconic dishes of Italian culture, "Spaghetti al Pomodoro." "I am proud to have demonstrated that, using the right tools and culinary techniques, we can reduce carbon emissions and create sustainable recipes that protect both people's health and the planet," said Chef Facchini. "I look forward to continuing my experiments with sustainable cuisine and sharing my findings with the world." Fabrizio Facchini continues to be a food industry leader as a chef and restaurateur, promoting sustainability and innovation while supporting those in need. He was the protagonist of the Italian program Rai 3 "Report" about "Made in Italy" on January 30, 2023.