PRADA GROUP MAKING OF
Prada Re-Edition 1995
With the project “CARE’s, The Ethical Chef Days” Marchesi 1824 and Restaurant Torre of Fondazione Prada promote the initiatives “CARE’s Social Responsibility Award” and “CARE’s Chef Under 30” respectively. CARE’s was created by starred chef Norbert Niederkofler and Paolo Ferretti to promote ethical cuisine and the safeguarding of the land and environmental preservation.
Marchesi 1824 has fostered “CARE’s Social Responsibility Award” since 2016. This is aimed at rewarding the efforts of professionals who have distinguished themselves in safeguarding ethical culinary culture, by means of innovative practices that favour ecological and social sustainability, and the promotion of the local territory and biodiversity.
FIFTH EDITION – 2020
For the fifth edition, “CARE’s EXPLORE – The nature around you”, Chef Norbert Niederkofler and Paolo Ferretti hosted, over 300 guests, including international chefs, journalists, bloggers, and influencers at Plan de Corones, in the AlpiNN-Food Space & Restaurant virtually. The goal was to explore the different ways in which the environment, the territory, and people are now safeguarded.
FOURTH EDITION - 2019
“La Lanterna di Diogene”, a social cooperative based in Solara di Bomporto in the province of Modena, arose from the desire to give people who have grown up with difficult medical conditions the dream of a fulfilling job.
THIRD EDITION - 2018
“Contrada Bricconi” in Valzurio, near Bergamo, arose from the wish of Giacomo Perletti and Matteo Trapletti to revive the farming and hospitality of a location with ancient traditions, including the restoration of the original sixteenth-century buildings.
SECOND EDITION - 2017
The “Azienda Agricola Brandimarte” in Castelluccio di Norcia, renowned for using techniques that respect nature and its cycles in the cultivation of lentils and spelt.
FIRST SUMMER EDITION - 2017
Francesca Lurlaro, a graduate student at the European University Institute of Florence,was awarded a scholarship for the innovative approach with which she introduced the concept of ethics in food in her academic research.
FIRST EDITION - 2016
Harald Gasser, a farmer from the Alto-Adige at the “Aspinger” alpine “maso” or farm and keeper of over 400 species of “rare herbs.”
“CARE’s Chef Under 30” is a project conceived in collaboration with Ristorante Torre and “CARE’s, The Ethical Chef Days.” Its aim is to promote the principles of sustainable cuisine by inviting talented chefs under the age of thirty from around the world to create an exclusive menu inspired by the culinary identity of their native country.
Discover more at Fondazioneprada.org