Have you ever wondered what it means to eat sustainably on the Mediterranean coasts?

Today's episode explores this question from an Italian perspective with our guests Stefano Pedone and Mattia Borroni. Stefano is a marine biologist and project officer at Worldrise association and Mattia is a chef in his own restaurant, “Alexander”.

Both young ocean lovers at heart, our guests followed different walks of life to join forces in promoting the consumption of sustainable, local seafood in the regional cooking world of Italy. Both are involved in Worldrise’s SEAstainable initiative and Meroir project carried out in the Italian regions of Emilia-Romagna and Liguria. We tap in to their personal and professional experiences around cuisine, environmental protection, and sustainable fisheries.

From the need to create a new sensitivity to sustainable food from the ocean in the public and to bridge the gap between old and new generations in the field, this episode also reveals the importance of bringing traditional, small-scale fishing traditions back and re-discovering “lost” local products and flavours, in order to eat more sustainably on the Mediterranean coast.

Learn more at:
Worldrise
SEAstainable  
Meroir
Alexander restaurant (Ravenna, Italy)