The Organic Recipe by Made in Nature Made in Nature

OSPITE: Giorgia Pagliuca, stoyteller, activist (IT)

Besides the billions of food, holidays and daily photos, Social networks have become a megaphone for the diffusion of ideas and debates. They play a part in our everyday lives, and they have become a source of inspiration for people wanting to change their impact. We have talked about it with Gittemarie Johansen and Giorgia Pagliuca, to understand the importance and the role of influencing and creating awareness in people via the Social networks.

#MadeinNature #EnjoyItsFromEurope

Credits:

Speaker: Eleanor Robinson

Guest: Gittemarie Johansen, stoyteller, activist (DEN)

Besides the billions of food, holidays and daily photos, Social networks have become a megaphone for the diffusion of ideas and debates. They play a part in our everyday lives, and they have become a source of inspiration for people wanting to change their impact. We have talked about it with Gittemarie Johansen and Giorgia Pagliuca, to understand the importance and the role of influencing and creating awareness in people via the Social networks.

#MadeinNature #EnjoyItsFromEurope

Credits:

Speaker: Eleanor Robinson

Guest: Gilles Tessier, Restaurateur (FR)

In the book Who Really Feeds the World?, the author, Vandana Shiva, writes “Instead of remaining a source of nourishment, food has been transformed into a commodity”. In some ways, food has become easily accessible for the majority of Europeans, and the vast choice has clouded its real function. Choosing what food to eat can become a form of respect for a more sustainable presence in the world, including when we decide what to eat at home, as well as, out at a restaurant. We discussed about that with Gilles Tessier, owner of Yuman, one of the first organic restaurant in France.

#MadeinNature #EnjoyItsFromEurope

CREDITS:

Speaker: Eleanor Robinson

Voice: Michele Paccagnella

Guest: Basile Vaillant, Restaurateur (FR)

Even if a specific organic cuisine does not exist, more and more restaurateurs and chefs are choosing ingredients of organic origin, putting both taste as well as environmental responsibility onto the plate. We went to Paris to discover how organic products are being used in restaurants and how they have changed the way the consumer dines out. Our first guest of these two episodes dedicated to restauration will be Basile Vaillant who, through its restaurant Achi, tries to inspire a new discussion about what we eat and how food is made.

#MadeinNature #EnjoyItsFromEurope

CREDITS:

Speaker: Eleanor Robinson

Voice: Luigi Varanese

Guest: Charlotte Mithril, Nutritionist (DEN)

When the restaurateur Carl Meyers and chef Rene Redzepi founded Noma in 2003, they decided to propose a cuisine that could be tasty, and revolutionary, by just using Nordic ingredients. The New Nordic Cuisine’s objective was not only to change the fine dining world but to create awareness and interest in people’s minds. For this reason, in 2008, they joined forces with The School Meal Study of Copenaghen University in Denmark to create The New Nordic Diet to give citizens a more local, sustainable and healthier alternative. Charlotte Mithril was one of the member of the group of researcher that worked to this culinary pattern that has gave to Scandinavian countries a new vision in food, sustainability and health passing through what we eat.

#MadeinNature #EnjoyItsFromEurope 

Guest: Laura Rossi, CREA (IT)

The Mediterranean Diet is the most famous and celebrated diet of all time, but instead to see it as a strict regime, this dietary pattern, involves an all-around lifestyle which includes both food and social and physical activities. Laura Rossi, nutritionist and researcher at CREA (Italy), illustrates to us how it has been created, which are its fundamental assumptions and how it has become the inspiration for new dietary models all around the world, from Scandinavia to Japan.

#MadeinNature #EnjoyItsFromEurope

Credits:

Speaker: Eleanor Robinson