Marrying Food with Sustainability

Elena Reygadas, a renowned chef, discusses her approach to sustainability in her restaurant, Rosetta. She emphasizes the importance of biodiversity and local ingredients, working closely with suppliers to use seasonal produce. Elena also highlights how her customers are open to trying new flavors, which supports her sustainable practices. Despite rising food prices, she believes local sourcing helps mitigate inflation's impact.

How does Elena utilize different parts of plants in her desserts?

What is the impact of biodiversity on the resilience of the planet according to Elena?

What role do suppliers play in Elena's approach to menu planning?

In what ways does Elena encourage curiosity about food among her customers?