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We had the privilege of managing an exclusive catering service inside the #CanadaGoose store in Milan on Via della Spiga, an event that combined elegance, innovation, and respect for the environment. We had the privilege of managing an exclusive catering service inside the #CanadaGoose store in Milan on Via della Spiga, an event that combined elegance, innovation, and respect for the environment. Cocktails were served, crafted using ingredients harvested from nature with a biogenerative approach—a technique that not only preserves the environment but actively helps rebalance ecosystems by combating invasive species and restoring biodiversity. The menu brought together contemporary recipes with ancient food transformation practices, celebrating the connection between tradition and innovation. Each dish was designed to provide a refined and mindful experience. The event was not just a convivial moment but also an opportunity to reflect on how gastronomy can become a tool for positive change and how luxury can align with a sustainable and environmentally respectful vision. We thank #CanadaGoose for hosting us in such an iconic location and for sharing the commitment to values of authenticity and innovation.

On November 27, 2024, the Pomiroeu restaurant in Seregno hosted an exceptional culinary evening as part of the "Back to Back" series conceived by Chef Giancarlo Morelli to celebrate the restaurant's 30th anniversary. For this occasion, Morelli collaborated with Valeria Margherita Mosca, a bio-researcher and chef specializing in foraging, to offer guests a truly unique gastronomic experience. The evening’s menu highlighted wild ingredients and sustainable harvesting techniques, reflecting Mosca’s philosophy and Morelli’s innovative approach. The dishes skillfully combined authentic flavors with culinary creativity, taking diners on a sensory journey through nature. This dinner marked the final event of the "Back to Back" project, which featured Morelli alongside eight prominent female chefs from the Italian gastronomic scene. The initiative emphasized the importance of collaboration and celebrating female talent in the kitchen, offering evenings of sharing and innovation. The participation of Valeria Margherita Mosca from Wooding Lab and Eat Your Habitat added a special value to the event, drawing attention to the origins of cuisine and the importance of food sustainability. Pomiroeu, whose name comes from the word "apple" in the local dialect, celebrated its roots with an evening that blended tradition and modernity. For more information about Pomiroeu’s initiatives and upcoming events, visit the official website .

Imagine this: a night at the museum—not with Ben Stiller and his animated creatures, but with a silence that tells stories of nature and biodiversity, all accompanied by an exclusive dinner introducing the museum's new director, staff, and sponsors. The beautiful MUSE Science Museum in Trento and EatYourHabitat joined forces for a unique experience, immersing guests in an atmosphere that awakened the senses and invited reflection on botanical biodiversity. What made this evening so special? It wasn't just the thrill of being among the museum's wonders behind closed doors. We experienced the perfect blend of knowledge and flavor: nature-inspired dishes crafted to make us feel part of a rich and precious ecosystem, a culinary journey through our biodiversity. We served a dinner that was more than just a meal; it was a reflection—with each course, an invitation to reconnect with nature and appreciate the diversity that surrounds and nourishes us. Eat Your Habitat is not just sustainable catering; it's a project that connects people to nature, wherever they may be—even in the heart of a beautiful museum like MUSE. www.eatyourhabitat.it www.muse.it

A sustainable catering service is not just a trendy choice; it is a concrete commitment to the environment and society, requiring meticulous attention to every detail. Today, events are no longer merely social gatherings but have become meaningful opportunities to showcase how the food industry can reduce its impact. Let's explore what defines a sustainable catering service, starting from ingredient selection to waste and resource management, and finally, to its social responsibility. To ensure a sustainable approach, it is essential to start with the selection of ingredients. Choosing wild products harvested from a nearby, pristine area, as well as local and seasonal options, not only enhances the natural flavors of the food but also helps reduce transport-related emissions. An ingredient sourced from the same region as the event inherently has a lower carbon footprint compared to one imported from distant areas. Additionally, prioritizing wild ingredients means avoiding crops that rely on pesticides and chemical fertilizers, thereby protecting the soil and preserving biodiversity. To offer even greater transparency, sustainable catering can incorporate certified cultivated products, such as those bearing Fair Trade or MSC (Marine Stewardship Council) labels for seafood. This ensures that each ingredient reflects a tangible commitment to both environmental and community welfare. Waste management is another cornerstone of sustainability. Reducing food waste becomes a priority, achieved by carefully planning quantities and using every part of each ingredient, an approach that also inspires original and creative culinary creations. When leftovers do occur, composting can transform waste into a valuable resource, returning to the soil what the kitchen has not used. Additionally, recycling and the use of compostable or biodegradable packaging help ensure that plates, utensils, and containers do not become long-term waste. This creates a sustainable experience for guests as well, allowing them to enjoy their meals knowing they are not contributing to waste production. Another environmental aspect is energy use. Prioritizing renewable energy sources to power kitchen equipment, such as stoves and refrigerators, is essential in reducing the ecological footprint. Similarly, transportation logistics can make a difference: using electric or low-emission vehicles for food transport represents a responsible choice. Sustainable packaging is also crucial, eliminating single-use plastic entirely and choosing biodegradable or reusable materials, effectively transforming the catering service into a "zero-waste" option. However, a sustainable catering service is not just about the environment. The social dimension is equally crucial, starting with working conditions. Ensuring a safe, respectful workplace with fair wages is fundamental, as is offering continuous training on sustainable practices. Moreover, sustainable catering should promote support for local communities: working with local suppliers and producers boosts the local economy, creating tangible benefits for the community. This approach not only guarantees fresh, high-quality products but also establishes a virtuous cycle where a short supply chain becomes an added value, enhancing both the service and its environmental impact. Inclusivity is another essential value. A sustainable catering service carefully designs menus that can accommodate diverse needs, offering vegetarian, vegan, gluten-free, and lactose-free options, so that every guest feels welcomed and respected. Accessibility is also integral to this holistic vision of sustainability: venues should be equipped to accommodate people with disabilities, embodying a commitment to embracing and valuing each individual. One of the core missions of sustainable catering is education and awareness. Informing clients about sustainable choices made for the event, such as ingredient sourcing or waste reduction practices, can foster awareness and inspire future decisions. Every dish can tell a story: the journey of the farmer who grew the ingredient, the soil it comes from, and the ethical values it upholds. Sustainability certifications, shared transparently and visibly, further reassure clients and encourage them to make responsible choices. From an innovation standpoint, sustainable catering can embrace circular economy practices, such as renting tableware or using natural materials for plating and presentation. Furthermore, monitoring environmental impact through post-event reports detailing water and energy consumption, as well as waste production, allows for continual improvement and offers clients the option to offset any remaining emissions. Ultimately, sustainability is rooted in a principle of continuous improvement. Gathering client feedback, collaborating with partners and suppliers to develop innovative solutions, and staying open to emerging trends are essential steps for a catering service that aims to stand out not only for service quality but also for a genuine commitment to a more sustainable future.

On November 26, 2024, Eat Your Habitat and Wooding Lab will be at the Teatro Arcimboldi in Milan for the presentation event of the 2025 edition of L’Espresso’s guide to the best restaurants in Italy. Milan is set to host an extraordinary event on November 26 at the prestigious Teatro degli Arcimboldi: the celebration of the release of the new L’Espresso Guide dedicated to Italy’s finest restaurants. This year, the event will spotlight chefs and projects devoted to sustainability and culinary innovation, including Valeria Margherita Mosca, founder of Wooding, and the Eat Your Habitat team. Valeria Mosca and Wooding Lab: Rediscovering Foraging in Cuisine Valeria Mosca, one of Italy’s pioneers in foraging, will lead the preparation of a dish that is more than just food; it’s an homage to nature, biodiversity, and the knowledge of wild resources in the landscape. Through Wooding Lab, Valeria has crafted a solid path that combines scientific research with the practice of foraging, bringing to light native and often forgotten ingredients. With the responsible gathering of herbs, roots, and mushrooms, the dish she will present is a journey through the authentic and intense flavors of our natural ecosystem, enriched by a deep respect for sustainability. Eat Your Habitat: Sustainability and Local Ingredients on the Table Alongside Wooding, the Eat Your Habitat team will enrich the evening with a culinary creation that celebrates the concept of “eating your habitat.” Founded on principles of sustainability and responsibility, Eat Your Habitat offers an approach that fits perfectly with this year’s theme: bringing ingredients to the table that are gathered and selected in harmony with natural cycles and biodiversity. Through partnerships with local producers and sustainable foraging practices, Eat Your Habitat embodies a philosophy of deep environmental connection, offering a gastronomic experience that aims to educate and inspire. An Unmissable Event for the 2025 Guide de L’Espresso The presentation event of the 2025 Guide de L’Espresso is a celebration of Italian haute cuisine with a forward-looking approach, blending tradition, innovation, and environmental respect. Milan and the Teatro degli Arcimboldi will thus provide the ideal setting to showcase the work of chefs and projects that have reimagined cuisine through the exploration of forgotten ingredients and techniques. The encounter with Valeria Mosca, Wooding Lab , and Eat Your Habitat offers an opportunity to experience a different way of thinking about gastronomy, where nature and creativity come together to create dishes capable of telling stories and embodying the essence of their origins.

From Stone to Spoon: A Culinary Evolution - The Exhibition Exploring the Evolution of Human Nutrition at the "Fiera Internazionale del Tartufo Bianco d'Alba" From October 30 to November 17, 2024, at the Alba White Truffle International Fair, Eat Your Habitat , in collaboration with Wooding Lab  and Table , presents From Stone to Spoon: A Culinary Evolution . This exclusive exhibition, hosted in the historic Church of San Domenico in Alba, offers visitors a fascinating journey through the evolution of dietary habits, from the origins of humankind to the present day. A Millennial Journey Through Human Dietary Habits The exhibition From Stone to Spoon  explores how dietary choices have long influenced our relationship with nature, from the hunter-gatherer era to the modern age, marked by food waste, junk food, and industrial agriculture. This chronological journey invites reflection on the impact of our habits on the planet, aligning perfectly with Eat Your Habitat ’s sustainable philosophy. Our sustainable catering service is born from the same awareness: the need to return to a healthy diet that respects biodiversity and works in collaboration with the natural environment. An Immersive Experience Through Time: From Stone to Modern Table From Stone to Spoon  guides visitors through essential stages in human evolution, told through representative dishes on a grand table setting. Each dish symbolizes “progress” and adaptation, which, while bringing advantages, also presents challenges to human health and the ecosystem. The exhibition highlights how a healthy, sustainable diet requires respecting natural habitats, including invasive plant species that, when managed thoughtfully, can reduce threats to local and global biodiversity. This theme is at the heart of our catering service: Eat Your Habitat  promotes the consumption of natural ingredients and the recovery of species that endanger ecological balance. The Evolution of Taste and Sustainability A fundamental aspect of the exhibition is the relationship between food production and distribution and its impact on flavor and the nutritional quality of our meals. This journey through time underscores how sustainable choices in preparation and preservation can also improve environmental impact by reducing greenhouse gas emissions from the food industry. At Eat Your Habitat , every ingredient and preparation method is chosen to minimize ecological impact and offer cuisine in harmony with nature. Practical Information for Visiting The From Stone to Spoon  exhibition is open to the public at the Church of San Domenico, located on Via Teobaldo Calissano in Alba, for the duration of the Truffle Fair. Visiting this exhibition is not only a chance to rediscover our food history but also an invitation to rethink our culinary choices, much like we do at Eat Your Habitat , where innovation and sustainability are at the heart of our catering. Why From Stone to Spoon  Matters to Eat Your Habitat At Eat Your Habitat , we believe that food is a vital link to the earth. The From Stone to Spoon  exhibition strengthens the value of a sustainable approach, celebrating the evolution of cuisine in respect of natural resources. This commitment also defines our mission: catering that supports biodiversity and offers responsibly crafted dishes in harmony with the environment. Want to learn more about Eat Your Habitat  or book catering for your next event? Visit EatYourHabitat.it  for a sustainable dining experience crafted in respect of natural habitats.er un’esperienza gastronomica sostenibile, creata nel rispetto degli habitat naturali.

Eat Your Habitat and Wooding Lab at Ein Prosit 2024 for an unforgettable celebration. In the heart of the Julian Pre-Alps, the 25th edition of Ein Prosit, one of Europe's most prestigious gastronomic events, shone this year thanks to the exceptional presence of Wooding Wild Food Lab, led by Valeria Margherita Mosca, and the Eat Your Habitat project. This edition placed a particular emphasis on sustainability and culinary innovation, attracting the attention of chefs, sommeliers, and food enthusiasts from around the world. Eat Your Habitat and Wooding brought the wild and environmental sustainability to Ein Prosit 2024. Innovation and Environmental Protection: The Manifesto of Wooding Wild Food Lab Wooding Wild Food Lab, known for its commitment to biodiversity and the use of wild ingredients in modern cuisine, presented a series of dishes that reflect the philosophy of sustainability and respect for habitats and natural environments. Valeria Margherita Mosca, the founder of the lab, demonstrated how foraging can be transformed into a culinary art that not only delights the palate but also educates on the importance of local biodiversity. During the event, Valeria collaborated with chefs such as Darren Teoh, Riccardo Canella, and Santiago Lastra using ingredients gathered from the surrounding forests, emphasizing the richness and variety of the territory. "Each dish tells the story of a unique interaction between man and nature," Mosca explained. "Through wild cuisine, we want to show how respect for our land can be transformed into memorable gastronomic experiences." Eat Your Habitat: Integrating Ethics and Gastronomy In parallel, Valeria presented the Eat Your Habitat project that explores further dimensions of gastronomic ethics. Focusing on a holistic approach to sustainability, the project aims to integrate sustainable food practices that support not only human health but also the health of the ecosystem. "Our participation at Ein Prosit is a testament to the fact that positive impact can be created through food," Valeria Margherita Mosca commented, adding "we are here to demonstrate that every food choice matters, and that gastronomy can be a powerful vehicle for change." An Open Dialogue Between Chefs and Audience One of the most appreciated aspects of Ein Prosit was the opportunity for guests to interact directly with the chefs, discovering their techniques and philosophies. The meetings allowed for a deeper exploration of themes such as sustainability, food safety, and the importance of seasonality and sourcing. This year's edition of Ein Prosit not only celebrated high-quality cuisine but also raised crucial issues about the environment and our relationship with food. With the participation of Wooding Wild Food Lab and Eat Your Habitat, the event demonstrated that cuisine can be both a responsible art and a catalyst for sustainable change."

Five years ago, at the Identità Golose congress, the Wood*ing food lab from Monza introduced itself to the world of haute cuisine with a shocking dish. Title: Culinary Study of an Invasive Bivalve Mollusk . Execution: Sinanodonta woodiana freshwater clams  that arrived from China alongside fishing materials—now choking the habitat of our lakes—dried, smoked, and served on a base of fermented plant milk, along with the sprouts of Reynoutria japonica , a rapidly spreading Japanese ornamental plant that is literally "devouring" the surrounding vegetation as it belongs to the category of invasive wild species. After the initial shock, the recipe won over even the most skeptical, allowing Valeria Mosca—founder of Wood*ing , a research lab focused on foraging and wild food—to introduce the "simple language of cuisine" into the gourmand universe to convey themes such as sustainability, cooperation with the environment, and the knowledge and protection of biodiversity. Raised in Brianza, Italy’s most renowned forager, Valeria Mosca, had the "gift" of a beloved maternal grandmother who gathered wild herbs in Val Zebrù. “As a child, it was normal for her to ask me to go to the garden and pick—say—spruce buds or salsify roots,” says Mosca. This is what’s called the transmission of knowledge , something Mosca treasured when, during her university years (Cultural Heritage studies), she chose an anthropological focus, “thus connected to ethnobotany,” and then decided to explore the practical applications of wild species. “I approached Michelin-starred chef Giancarlo Morelli and asked him to take me into his kitchen. Incredibly, he said yes. Perhaps he thought I would get tired, but instead, I stayed for three years. Seeing my passion, he encouraged me to deepen my research and start experimenting with wild foods in dishes.” In 2009, Valeria Mosca, now 42, founded Wood*ing , the world’s first food lab focused on the scientific use of wild food in the kitchen. A triumph. “I was lucky because soon after, foraging became a trend, influencing lifestyle, fashion, and leisure.” And, of course, cuisine. Michelin-starred chefs like Norbert Niederkofler , one of many with whom Valeria has collaborated, “went wild for wild food because it allows for an enormous range of new textures and flavors.” Foraging, in fact, offers an endless array of potential ingredients. “From the high mountains—rich in lichens, tree bark, conifer resins, and mushrooms—to the alpine forest, with its undergrowth plants, roots, and tree leaves. Then there’s the hill country (flowers, herbs, seeds, fruits, roots, aquatic plants) down to the sea, with algae and mollusks.” The discipline focuses on species that can be “ gathered, not hunted ” in certified, pristine environments. To read the full article, follow the link