All images from modernfarmer.com
Before the start of the Olympics, I shared a story about Rio de Janeiro that put a slightly dour mood onto the prospect of the international event. However, there are other important stories to share that cast a much brighter light on Brazil’s second-most populous city. Here’s an inspirational story about a restaurant in Rio that exemplifies a business model rooted on two principles, altruism and sustainability, and is helping solve two major problems in the city: feeding the homeless and decreasing food waste.
by Andrew Jenner
It’s coming up on 1 p.m. on Saturday, and the kitchen staff is hard at work. On one end, they’re chopping cabbage, onions, chayote, and a chicken. On the other, another pair of cooks preps a tangerine and carrot sorbet. Massimo Bottura—a dude with owlish glasses whose establishment in Italy was just named the world’s best by the British magazine, Restaurant—peeks over their shoulders with encouragement and a caution: easy on the sugar, OK?
In the front of the house, volunteers wander to and fro, harried people jab their phones, and a Telemundo TV crew jockeys for a few minutes with Bottura and David Hertz, the Brazilian chef and social entrepreneur who represents the other half of the brains behind the place. Outside, a generator outside throws off diesel fumes and a hellish racket, while construction workers tear apart the sidewalk to—Bottura and Hertz desperately hope—fix some issue with the kitchen’s gas supply. It’s one of a million little problems this little restaurant has faced, but Refettorio Gastromotiva is the little restaurant that could.
Organikos 