Michelin-Star chef, Massimo Bottura, who runs restaurant Osteria Francescana, and Brazil’s David Hertz are producing 5,000 meals a day from food left over by the athletes staying in the Olympic Village. There is more than 230 tons of food supplied daily to prepare 60,000 meals for athletes, coach, and staff. The chefs drew inspiration from Refetterio Ambrosiano, an Italian initiative that was launched last year. The core aim is not only to educate people about food waste but also to give back to those who face daily poverty and to minimize any financial deficits caused by hosting the games.
Featured image: Refettorio Gastramotiva