Locally

The idea of authentic food is often that of a taste or of a dish that has been crystallised in time and space. Yet inscribed in that dish are centuries of power, wind and rain, exchanges and migrations. Food needs a natural and cultural context to become.

This is why we do not believe in promoting a static idea of food culture, exported from some far away country and presented through a brand or a concept.

Through food we want to give space for culture not only to exist but to live through the exchange between people, their history, as well as their here and now and the natural and social environment surrounding them. When cooking, every moment becomes food. Everyone who eats that food will take in that moment and forever become it, giving life to the present.

Globally

We are committed to maintain and develop our awareness towards food and its political and environmental dimensions.

Climate related issues such as droughts and floods are now increasingly contributing to political instability and consequent emigration. Our commitment is therefore to develop meals which have a low carbon footprint by relying mainly on local vegetable based products, and when imported, sourced from possibly fair trade and organic retailers. We will rely on the CO2 emission values related to food productions provided by the Eaternity database and accessible at http://app.eaternity.org/.

Global food waste is the 3rd producer of CO2 after the USA and China and 33% of food waste occurs at the agriculture production phase. This is why we will also implement regional and organic fruits and vegetables which, due to their nonconformity to big retailers’ size and shape standards, are destined to waste.

We want our food choices to support sustainable and resilient communities- both locally and globally.