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I thought that starting a revolution
required being an important person,

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such as Mao, Che Guevara or Gandhi.

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Then one night, my life was changed
in an unexpected and very simple way,

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and I realized what my mission
in the world was.

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It was not for a mug of beer
nor for a romantic encounter -

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as some earlier speakers have told us -

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but for a vegetable.

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It was fine; it could have been worse

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because it was thanks to an artichoke,
so I feel very lucky.

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Maybe, while you've been
cooking vegetables,

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you've had the realization
of how much you discard every day,

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and the percentage of that waste.

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That's what happened to me that day,
thanks to an artichoke.

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It opened my mind,
and it changed my perspective a bit.

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In that moment,


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I decided that my mission in the world

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would be to take nothing for granted

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and to try to make the world
a little more sustainable,

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starting with food.

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Why food?

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With food, we have the freedom of choice.

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It's something which we get to decide,
for ourselves and for our family,

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every single day.

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It is, therefore,
not only a matter of choice,

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but is also a matter
of environmental impact

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because our daily food choices

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constitute a large part
of our daily environmental impact.

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If we want to translate it to an index,
we can talk about environmental footprint.

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It affects much more than what
we decide to order in a restaurant,

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more than, maybe, the way
we dress or get around in the city.

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For this reason,

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I believe it's important

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to be fully aware of the choices
you make every day,

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and to maybe try something different

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and begin a small revolution, if possible.

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My code word is a very simple one,

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a common sense word:

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optimize.

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I guess that's not a word usually used
to refer to economy in the home,

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but is more often used
to refer to environmental impact.

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But I think it's a very simple concept
that we can apply in daily life,

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especially in our relationship with food.

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Optimizing means, for example,
in the way we go shopping -

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how much we decide to buy,

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what is essential,
what do we really need -

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all this can help us try to reduce waste.

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Then we could try to use
100% of the raw food materials.

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The concept of optimizing consumption

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is, above all, about the way
we compose our meals every day,

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in what we really bring to our table.

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Waste.

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At the end of this project
that began with an artichoke,

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I was left with the end of the chain -
the waste - what we usually throw away.

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Here we have a small example
of waste versus noble raw materials.

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Every day, we all do
what I'm doing right now.

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We clean vegetables,
and we separate them -

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on one side is the noble part that we use,
and on the other is the waste.

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The waste - the less noble part -
is on average at least 50%.

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In winter, we can get even 70% waste

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because many vegetables
have more protective parts.

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What does it mean
to optimize in the kitchen?

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I want to say that to change
our approach to food,

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use 100% of the raw materials.

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But not simply by taking them
out of the garbage.

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It means having a different approach,

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to see all these parts as a whole.

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As an example, let's use an apple.

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I can see the apple as, okay, an apple,

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but I can also see it
as a set of four ingredients.

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For example, the pulp.

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For simplicity, I made some chips,

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but I could have eaten it
or baked it in a cake.

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The peel -

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maybe I eat it as it is, or I dry it,

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or I make a fantastic
rejuvenating herbal tea

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that I'd pay much more for
if I bought it at an herbalist's.

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The core.

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I centrifuge it and
let it ferment in its own juice,

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and it becomes a delicious apple vinegar,

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because vinegar
can be made from apple cores.

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The seeds I can use as a gelling agent.

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This is just an example
with a familiar product,

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but it's a concept we should apply
to every single ingredient.

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Another example:

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this is one of the vegetables
it took me some time to love,

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to love 100%:

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the pumpkin.

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I really like it because
the peel is the truly noble part,

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the part with the greatest
amount of fiber.

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It is less sweet than pulp,

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so maybe if you don't like
the strong sweetness of the pulp,

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you can focus on the peel,

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which also contains more fiber
and certainly has health benefits.

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But not only that - with all the inner
filaments, I can prepare a wafer.

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The seeds can be toasted,
or I can simply let them sprout.

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I think to let something sprout
is a practical example

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of an easy technique

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that allows you to transform
and find value in something

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we all have at home

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and that we usually don't even look at -

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we just throw it away.

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To optimize in the kitchen
is for me especially this:

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to change a little bit
of your way of thinking

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and to see vegetables and all food
with a different eye,

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to waste them less
and use them to their fullest.

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To optimize also means optimizing
consumption of water and energy.

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For example, every time
that I cook pasta or vegetables,

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I can simultaneously cook other things,
maybe other vegetables.

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Just get a basket -
you don't need anything complicated.

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Or every time that I use
a household appliance,

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such as the dishwasher,

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I could also use it for cooking.

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This is not a joke.

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I'm sure some of you
are turning up your nose,

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but it is an outstanding
cooking technique using low temperatures.

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So you do not need to buy
a professional tool that cost 2000 euros;

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you can just use the dishwasher
every time you wash the dishes.

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How can you do that?

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A very practical example
is to take a jar like this -

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it has to be hermetically sealed -

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and put, for example, an egg inside,

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cover the egg with water, close it tight,

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and store it in the dishwasher
when it is full of dirty dishes.

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And use whatever wash setting you want,

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choosing the setting based
on what the dishes need, not the egg.

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When the washing is complete,
your egg will be boiled,

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soft-boiled or hard-boiled,
according to the setting you chose.

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It will be great because
it will be cooked at a low temperature -

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with an incredible texture,
better than the classic hard-boiled egg.

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And you did it at zero impact, zero cost,

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and getting a result that would be hard
to get using traditional techniques.

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So, optimizing the use
of a household appliance

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may give some interesting benefits.

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Let's see another example of optimization.

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This time, I come into your home
even more, into your recipes.

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When we were at war, okay,
there were a lot of food shortages.

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We had only a few proteins,
so we ate a lot of potatoes and polenta.

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When you could put meat on the table -

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a course with protein -

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it was a feast and it was great.

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But now the problem is the opposite.

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Now we have abundance,

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and we have a tendency
to use twice the protein we need.


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Why is it a problem?

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It's a problem because if we eat
too much polenta or potatoes,

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yes, we might put on weight,

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but too many proteins in the pot
can tire our kidney and liver,

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and it increases the risk
of developing certain diseases.

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So it's something that's no good for us.

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The classic restaurant portion
that we have at the table -

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such as vegetables, meat, fish -

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is too much.

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Actually, if we eat lots of vegetables,

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we'll cover a large part
of our daily protein needs.

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Why did I put this concept in my talk?

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Because to eat more than what we need

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is a waste of resources.

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It's definitely something
we could improve upon.

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Furthermore,

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if these proteins are animal proteins
with a high environmental impact,

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reducing them also means
to lessen our environmental impact.

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So, I think it is important that we all
put a little less protein on our plate.

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It would be enough -

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just with a small effort from all of you -

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to have an important
environmental benefit,

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not only to our health,
but to the health of our entire country.

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It would create even more benefits
if we did it worldwide,

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in terms of public spending on health.

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It is beneficial for both individuals
and the entire society.

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I believe it is more effective

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to try to convince you
to use less protein,

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than to try to convince all of you
to abandon animal products.

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I would persuade one of you

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while I hope these ideas
will remain impressed in your mind.

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You don't have to worry
about eating enough protein,

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but about eating too much.

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This is the problem with protein.

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And above all, try to eat
proteins of good quality,

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and, if possible, choose animal products
with a low environmental impact.

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"Which ones?" you probably wonder.

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The Expo will be next year,

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and many people are talking
about the food of the future.

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I have heard so much talk
about eating insects.

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Personally, I don't think
that this will fit in our culture.

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I don't know if you agree with me,

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but we are not insect-eaters,
and I doubt we will become them.

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But there is a food protein
that has zero impact,

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and we can produce it
by ourselves in our own homes,

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nourishing it with vegetable waste,

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maybe not the vegetables
that we will eat tonight,

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but the things
that we are not able to use.

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What am I talking about?

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I'm talking about the surprise guests
that are with me on the stage tonight -

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snails - that have suffered
from the harsh climate of Trentino,

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and so they have decided
to go into hibernation.

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However, I have here
a representation of them.

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Why do I like snails?

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Because anyone can self-produce them,

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and they are a gourmet product
of Italian tradition.

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Who among you have ever eaten snails?

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Who wouldn't eat them ever?

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Very good.

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Probably ten years ago,
this number would have been lower

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with more people eating snails.

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About 35 years ago, a law
prevented us from collecting them.

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We were snail harvesters,

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but we could also procure them
from professional producers.

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This has fostered a great development
of snail producers in Italy,

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00:11:29,350 --> 00:11:33,050
producing at the highest
quality levels in the world.

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00:11:33,050 --> 00:11:35,510
There are thousands of producers in Italy,

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and not only for food use,
but also for makeup and other uses.

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It is also a food that -
even asking my chef friends -

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has a great potential:

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it's extremely versatile
and tastes very delicate.

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00:11:50,560 --> 00:11:52,280
But you need to know how to do it.

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00:11:52,280 --> 00:11:54,190
To breed your snails at home,

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you just need a small balcony
or a vegetable garden with loam,


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00:11:58,650 --> 00:12:01,330
a small net to prevent them from escaping.

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Snails arrive on their own,
it's enough to just plant lettuce.

220
00:12:04,460 --> 00:12:09,420
Or you can take eggs
and feed them with vegetable waste,

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thus reducing food waste even more.

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You will have a twice-a-year harvest,

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once in autumn and once in spring,
like a vegetable.

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They will need one hour cooking time,
and then you can use them as you want,

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00:12:23,440 --> 00:12:29,640
in bourguignon, French escargot
or in your own recipe.

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They can give a sense of satisfaction.

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It's a low-fat meat
which has a lot of benefits.

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I think it can become
not only the food of the future,

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but also the food of the present.

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00:12:42,110 --> 00:12:45,340
I hope that if I ask you again next year,

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there will be more people who eat them

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00:12:47,760 --> 00:12:49,920
and less people who
wouldn't eat them ever.

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It's certain that a mental switch
is needed to do this,

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but also overcoming prejudices.

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So, sustainable revolution!

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I'm sure that it can reach all of you,

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00:13:00,990 --> 00:13:03,380
and it requires just a little change,

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00:13:03,380 --> 00:13:07,740
certainly a change in thought
and overcoming of prejudices.

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00:13:07,740 --> 00:13:11,020
I know that to ask you
to cook in the dishwasher,

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00:13:11,020 --> 00:13:14,000
to eat all the peels,
to start eating snails,

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is not a simple thing.

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00:13:16,750 --> 00:13:19,410
But I'm a very optimistic person,

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00:13:19,410 --> 00:13:23,150
so I hope I have at least
aroused your curiosity.

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Less proteins on your plate,
changing the way you see ingredients -

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there are truly so many benefits.

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So join with me and become revolutionaries

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because the benefits are so many:

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for our health, for our well-being,

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and most of all for our happiness
and that of our planet.

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Thank you.

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(Applause)