Date
9th appointment with T-Essere, in which we discussed the relationship between good cuisine and health at the table.
Why do diets fail?
Why is it difficult to steer our choices towards "good" food even with a good food culture?
Why is good food eco-sustainable?
Why is good food also anti-waste?
They tried to answer these questions
Carla Lertola
, specialist in Food Science and Dietetics and founder of Robin Foood Onlus, and
Laura Maragliano
, director of Sale&Pepe, Cucina Moderna e Giallo Zafferano.
