La ricetta contro lo spreco alimentare
RSI New Articles 09.12.2019, 17:00
I numeri che riguardano i rifiuti alimentari sono sconcertanti: in Svizzera ogni anno si contano quasi 3 milioni di tonnellate di perdite di sostanza fresca. Senza tenere conto delle perdite generate all’estero da prodotti destinati al consumo svizzero.
Un sistema perverso che molti non sono più disposti a tollerare. Come Mirko Buri, giovane chef bernese con una carriera nell’alta gastronomia che cinque anni fa ha fondato “Mein Küchenchef”, il primo ristorante anti-food waste in Svizzera.
Paolo Cortinovis è andato a trovarlo nel suo locale a Köniz, vicino Berna.
Replica del servizio andato in onda il 9.12.2019.
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