The most amazing experience you can have in a restaurant is an emotional one, according to superchef Massimo Bottura, explaining a central idea behind Food for Soul, his global socio-culinary project. Fathom contributing editor Erica Firpo learns all about it.
Food. You need it. I need it. We all need it. Preferably in a calm moment, at a clean table. A meal is the world's common denominator, a full-body experience that nourishes body, heart, mind, and community — and that's exactly what superchef Massimo Bottura and his wife and partner Lara Gilmore thought when founding Food for Soul, a non-profit with community kitchens in Milan, Rio, and London.
Food for Soul is the umbrella for the ongoing sustainability project that began with Refettorio Ambrosiano, the now-permanent community kitchen that Bottura launched as a pop-up during Expo Milan 2015. The idea was simple but profound: Take surplus food that would otherwise have been considered waste (leftovers, stale bread, overripe produce) donated by restaurants and markets; use creative and sustainable cooking techniques to prepare it in clever, unexpected, and, above all, delicious ways; and invite celebrity and chef friends to participate and collaborate — and, in the end, feed people in need who are in some way disadvantaged, bringing dignity and a sense of welcome to the table. The success of Refettorio Ambrosiano inspired Bottura to launch Reffettorio Gastromotiva in Rio during the 2016 Olympics and Refettorio Felix in London during London Food Month in June 2017. Each refettorio (Italian for "refectory" or "dining hall") is targeted to its community and what it needs, which can be as simple as a good meal or as intrinsic as a safe place where people can relax and feel human. Menus change daily, depending on the surplus food available. The celebrity chefs not only brought attention to the project but also helped the community center staff cooks learn to create inspiring menus from that surplus food. The refetterios are not open to the general public, but people can volunteer to help with the project.
"It is not a pop-up but a spark — a way to make visible the invisible," Gilmore told me. More specifically, Refettorio Felix brings "light and attention to a center that has been working for 25 years and make it better, with better cooking, better dining facilities, and our know-how about hospitality."
In fact, every Bottura project begins with a spark, an incendiary hankering for a taste — whether for an actual flavor or for a sense of nostalgia — that ignites a way of being, an all-encompassing combination of honed excellence, spontaneous creativity, and practicality, both in the kitchen and tableside. He infuses everything he does with a subtle Italianità, an Italian spirit instinctively inherited from generations of nonne who fervently adhere to two commandments: No food is wasted and everyone gets fed. And he relies on armies of artigiani, farmers, producers, makers, cooks, and artists who painstakingly practice perfection with every stitch. Food for Soul embodies 21st century, universal Italianità — inclusion, nutrition, and waste-not practices.
In the way that Bottura pushes the boundaries in food, Food for Soul intends to do so with a cultural focus aimed at enhancing the proverbial wheel, not re-inventing it. Doing more than serving food, it educates and puts into practice food efficiency with simple, tasty recipes, using surplus food and overripe produce that would otherwise have been discarded, while fostering a loving, welcoming atmosphere.
As in Rio, London is a team effort. Food for Soul partnered with The Felix Project, a local surplus food collection and delivery service, and St. Cuthbert's Centre, a drop-in home whose kitchen and dining area were refurbished by Studioisle with donations from Vitra, Artemide, Larusi, Lasco, and Angelo Po. Food provider giants Tesco, Whole Foods, Sainsbury, and Mash joined in to bring in food. And as in Rio and Milan, Refettorio Felix opened its doors with a stellar line-up of visiting chefs, including Brett Graham, Daniel Boulud, Jason Atherton, Michel Roux Jr., Sat Bains, and Giorgio Locatelli, who worked with the Centre's full-time chefs and volunteers, cooking with salvaged ingredients.
I sat down with Lara and Massimo to talk about Food for Soul, Refettorio Felix, and the social importance of food efficiency.
Food for Soul sounds less like a kitchen and more like a philosophy.
Massimo: Our project is a cultural project, not a charity project. We are trying to fight what people think is waste. We try to make visible the invisible. We find ways to show the world that an overripe banana, an overripe tomato, a bruised zucchini, and two-day-old bread are totally fine ingredients. The brown banana is much better than the green supermarket banana. Mexicans and Brazilians wait until the bananas are ripe to eat them. This is about culture and vision.
Being more efficient with food is very easy. You have to dedicate a little bit more time, maybe a half an hour every few days. You have to buy seasonally, the right amount — not too much, not too little — and cook for two or three days. Enjoy fresh foods, enjoy cooking, enjoy spending time in the kitchen, enjoy spending time in your home. You eat better, you save money, and you help the planet.
Lara: Guest chefs were invited from a list of friends and family. We wanted to share an idea, communicate a message, and help teach others how to work with salvaged ingredients to make healthy meals.
That sounds Italian.
Massimo: It is very Italian. Totally Italian. It is how my grandmother was raised; it's our approach to food. But you have to rebuild this kind of relationship with the butcher, the fruit seller, with everyone. When I travel, I eat where my friends are cooking for me, where they treat me like one of the family, because I know they want me there with them, to share with them. The last time I was with Daniel (Boulud), he asked me "what can I cook?" and once served me a classic duck caneton and another time fried chicken. It's about creating this kind of family experience that reminds you of your youth with simple food that touches your heart.
If you think about it, if you close your eyes into that kind of reflection, you arrive at your childhood and you start reminiscing about when your mom cooked, or even made a simple sandwich. I remember a time Lara cooked vegetables for our son Charlie. At the end of the meal, he got a piece of paper and wrote, "1+ to Mommy." It wasn't the perfect vegetable, but it was cooked by Lara. That is why the most amazing experience you can have in a restaurant is an emotional one.
Emotional elements open your heart and make you feel like a kid again. We do the same thing in London, Rio, and Milan. Even without all the "right" ingredients, we find the right combination and try to evolve tradition into something amazing. Much lighter, less expensive, and you stimulate your creativity. You eat better, even with an egg and a rind of parmesan, because it is you.
Food for Soul's mission is to fight food waste and encourage social inclusion. Has the current political climate impacted the direction of the project?
Lara: In Rio during the Olympics, the government was closing soup kitchens to keep the poor out of the city center. So we opened a soup kitchen to shed light on the problem and also provide a potential solution. In London, we think that it is very important and essential to break walls when walls are being built. Inclusion is part of the Food for Soul mission. And yes, with the political climate in USA, it is a perfect time to begin working there.
Massimo: At the moment, everyone is building walls to separate themselves from others. They believe they are much safer that way. I think we are breaking walls and including people. This project is inclusive. It's about the chefs, the community — the word is share. We are sharing ideas, sharing decisions, sharing dreams, sharing the future.
The project is heading to the United States. How can people get involved?
Lara: We received a Rockefeller Foundation grant specifically to expand Food for Soul into the United States with the goal of opening Refettorio projects in the next two years. We are in the planning stages, finding the right partners, for the Bronx and scoping out other potential cities like Baltimore, Detroit, Denver, New Orleans, Oakland, and Seattle.
Massimo: You have a sense of responsibility once you achieve everything in life to give back. We should do it, everybody should. If you want to do it, you can. If you don't, don't. We need more people involved. We don't need another soup kitchen, but we need people and places to build a better community. We need more places that break walls and help rebuild dignity.
London was the right moment, and now that we have done that, we want to do the unexpected in the United States. In my dream, Detroit, New Orleans, even the Bronx. It could be very interesting in Los Angeles. At a university. A campus could be incredible because the volunteers would be students. If we did in Rio, we can do it everywhere.