L'Italo-Americano

L'Italo-Americano THURSDAY, NOVEMBER 11, 2021 www.italoamericano.org 6 NEWS & FEATURES TOP STORIES PEOPLE EVENTS artistic initiatives. You can- not fight hunger just with a meal. Much more happens w h e n w e b r i n g p e o p l e together to reimagine a sys- tem that keeps people isolat- ed and in poverty. What made you create this project in different cities around the world? The Refettorio model is based on bringing together different perspectives, ideas, and people to create a place that is born from and for the colors that need it. There should be a place at the table for everyone so we can create a h e a l t h i e r f u t u r e . T h e Refettorio initiatives help cel- ebrate the potential around us, inspire people and, above all, get people to act. The pandemic has left more peo- ple and families facing food insecurity, many people can- not access basic needs such as food. This dire situation offers us the opportunity to break the cycle of waste - nat- ural resources, human lives, and food. I believe that a Refettorio can be the voice that helps us think different- ly, giving visibility to the role of culture in changing behav- iors for social change. What kind of relation- ships were you able to build around this pro- ject? Farming Hope has been an amazing partner so far. The team is determined to create paths for those who need them most. They didn't stop working during the pan- demic to feed San Francisco's neighbors and successfully maintained their culinary training and apprenticeship program when many closed. This kind of resilience and character are part of many nonprofits and community organizations we partner with: it's the ability to forge new relationships with those who dream and are willing to take risks in San Francisco. If we are fully open to all kinds of programs, we can give the w o r l d a v i s i o n o f h o w s t r o n g e r w e a r e w h e n w e work through collaboration. The project is connected to a number of service organiza- t i o n s t h a t h e l p t h e t e a m define who needs a meal and additional health and human services to feel safe, nur- tured, and protected. Most of these people are homeless, some others know how to cook: the food we offer is both prepared meals and fresh and healthy food to be p r e p a r e d a t h o m e . W e strongly focus on achieving a hospitality service for fami- lies and young people: the R e f e t t o r i o w i l l b e c o m e a place for them to enjoy a meal around the table and dedicate themselves to after- school activities. Over the past 12 months, partnerships have grown to include sup- pliers and food markets that help the Refettorio recover excess ingredients; the sup- port of the Consulate General of Italy and many companies, municipal officials, and insti- t u t i o n s . A m i d a l l t h e c h a n g e s , t h e h o s p i t a l i t y industry and chefs continue to play a supporting role - being a workforce opportuni- ty for those who graduate from Farming Hope's pro- grams. This strong collaboration with Farming Hope was at the center of our conversa- t i o n w i t h J i l l C o n k l i n , S t r a t e g i c D e v e l o p m e n t Officer at FoodForSoul. The non-profit, founded by Chef Massimo Bottura and Lara Gilmore, is a cultural project to shine light on the invisible potential of people, places, and food. And like C h e f B o t t u r a s a i d , i t ' s through partnerships that the organization is able to build a progressive human- centred model where culture allows to foster human con- nections and improve food systems. Jill, tell us a bit more about this project. I'd start by saying that every Refettorio is somehow u n i q u e . T h e g l o b a l i d e a becomes somehow special at the local level, even if we tend to see the same exact results. There is a need in the communities we serve and that's the need of keeping people's dignity, whether it's a t l u n c h o r d i n n e r t i m e . There's the hospitality com- ponent, where the Refettorio opens its doors while people welcome you with a smile, a handshake, inviting everyone to bring their own perspec- tive at the table. Every voice is heard, everyone is at the center. W h a t h a s b e e n t h e timeline of the Refettorio project? I n 2 0 1 5 , t h e f i r s t Refettorio opened with the idea of sustainably feeding the future, reducing food loss, and promoting inclu- sion. This pop-up concept was presented during the Milan World Expo and by the end of it, everyone - chefs, partners, people in general - understood this was not just a soup kitchen, it was much more. It's a cultural hub. Of course, with the pandemic, it evolved and needs had to be shifted, as well as the setup, including volunteers, safety measures, and restrictions. Every Refettorio changed and grew, becoming an open pathway where to share a sense of belonging. Massimo and Laura had a model in mind that has been beneficial in many communities. How did this project end up in San Francisco? The choice around where to have the next Refettorio does not happen overnight. We spent time researching and understanding the city. Also, we had to explain why the Refettorio opens in a cer- tain area not to change it but to amplify and put lights on it. Through a grant from the Rockefeller Foundation, we could capture all the infor- mation we needed, walk the streets in San Francisco and Oakland and see what people understand about food waste and food aid. How did the collabora- tion with Farming Hope take off? Later on, in 2018, we went through a process of vetting and choosing the non-profit that could help us open the Refettorio. Farming Hope was just the right partner for us: they are deep thinkers on how to make changes in new directions. They understand and want everyone to learn how food is a basic necessity and how you feed the soul and keep the mind inspired. Jamie and the team haven't stopped a moment when it came to finding the place for the Refettorio. The pandemic happened and they did not shut down any programs, they pushed to be at the cen- ter of the community. They w o r k t o e m p o w e r p e o p l e from all backgrounds. We are v e r y g r a t e f u l t o F a r m i n g Hope because we can work together and leave a legacy of p o w e r f u l c o l l a b o r a t i o n , country to country, person to person. Continued from page 4 Chefs at work at the Refettorio Felix, in London. The Refettori are a project Bottura is bringing around the world (Photo: Simon Owen Red Photographic)

• Cover