For renowned chef Massimo Bottura, the most important lessons of his culinary life were not acquired in his three-Michelin-starred restaurant in Modena, Italy. Rather, they were learned in the warm and frugal kitchen of his grandmother long before Time Magazine listed him as one of the 100 most influential people in the world for his work to reduce food waste.
Italian tradition is based on the philosophy of using everything: nothing is thrown away, says Bottura, a UNEP Goodwill Ambassador. I learned everything I know about not wasting food from my grandmother, Ancella.
One of his strongest memories from childhood is a dish many would overlook: a bowl of warm milk and sugar poured over pieces of stale bread. It was simple and resourceful, an embodiment of the cucina povera philosophy a historical Italian way of turning humble, seasonal scraps into something delicious. It was one of the simplest and most memorable flavors for me, he recalls.
The spirit of cucina povera that Bottura learned in his grandmothers kitchen has travelled far beyond Italy. It inspired Botturas creation of Food for Soul, a non-profit organization dedicated to countering food waste and supporting underprivileged communities. There are now 12 locations of community spaces in the so-called Refettorio Network across Europe, Oceania and the Americas, each providing nutritious, free meals for vulnerable populations made from surplus foods (read more about this in Botturas recipe below).
A global crisis
Food loss and waste is a global crisis. In 2022, while up to 783 million people went hungry, around 1 billion tonnes of food was wasted 19 per cent of all food available to consumers. An additional 13 per cent was lost post-harvest and before retail. This food loss and waste costs the world US$1 trillion per year.
The consequences are far-reaching. Food loss and waste generates 8 to 10 per cent of global greenhouse gas emissions, nearly five times that of the aviation industry. This includes emissions of the potent gas methane from organic waste rotting in dumps and landfills.
Reducing food waste is one of the most cost-effective and achievable climate solutions, say experts. Embracing innovation and fostering circular economy approaches to prevent, reduce and reuse food waste also creates new job opportunities, improves livelihoods and generates financial benefits.
This is why food waste is the focus of The International Day of Zero Waste 2026, and part of the reason Bottura is so determined to grow his movement. Food for Soul now spans nine countries, with additional projects under development, including new a Refettorio project planned in Nairobi, Kenya.
Today, the sense of responsibility is taking root from Modena to Mrida, Harlem to Sydney proving that creativity, care and community can rewrite the story of food waste everywhere, says Bottura.
From global movement to home kitchen
Bottura is adamant that fighting food waste is not the exclusive domain of chefs or philanthropists. It is a practice that belongs in every kitchen. Everyone can buy and store food mindfully, cook and serve with intention, support food redistribution efforts and compost what cant be eaten, he says.
A piece of day-old bread can become gold if you are able to ask the right questions. When nothing is wasted, everything becomes possible.
Massimo Botturas Fusilli Breadcrumb Pesto
Pesto is one of the most beloved Italian recipes, originally from the northern Italy region of Liguria. My kind of pesto is meant to be slightly different as it is a recipe coming from Bread is Gold, my book collecting recipes from the first six months of Refettorio Ambrosiano our first community kitchen opened with Food for Soul, the non-profit organization I founded with my wife Lara Gilmore. It is very simple and yet so tasty the perfect dish to cook at home.
This recipe has a crucial meaning for me as it reminds me of the work we do in each of our Refettorios around the world. We welcome the most vulnerable people in a beautiful space where we serve a full meal made by chefs who only utilize salvaged ingredients. We are
focused on avoiding food waste while encouraging social inclusion.
Once, when part of my team from my restaurant Osteria Francescana and I were serving at Refettorio Ambrosiano, one day we decided to do pasta al pesto to use the bunches of basil left in the kitchen. They looked about a week old, with only a few green leaves, so we had to save them to avoid throwing everything away. But the leaves were not enough, so we thought about adding other aromatic greens, like mint. Then when it turned out there were also no pine nuts, I said, What about breadcrumbs? Making breadcrumbs is the best way to recover a precious ingredient like bread. We do this at least one time a week for our staff meals at Osteria Francescana, which are like a real family meal to me, and this is still one of the teams favorite recipes. Massimo Bottura
Ingredients:
- 7 oz (200g) basil leaves
- 2 oz (50g) parsley leaves
- 4 oz (120g) mint leaves
- 1 oz (25g) stale bread, finely crumbled (scant cup)
- 2 garlic cloves, chopped
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Generous cup (50g) freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon sea salt
Pasta:
- 1 tablespoon coarse salt
- 1 lb (600g) fusilli pasta or other short pasta
- Freshly grated Parmigiano-Reggiano cheese, for serving
To Prepare:
- In a blender or food processor, combine the basil, parsley, mint, breadcrumbs, garlic and
- 5 ice cubes.
- Pulse until finely chopped. Add the olive oil, Parmigiano, and salt and pulse to incorporate. Prepare the pasta.
- Bring a large pot of lightly salted water to a boil over medium heat. Add the fusilli and
- cook until al dente.
- Toss the pasta with the pesto.
- Sprinkle with the grated Parmigiano and serve.
