ristorante zero food waste

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    Sailor's Rest Lounge Bar Restaurant at St. Raphael Resort &Marina
    Sailor's Rest Lounge Bar Restaurant at St. Raphael Resort &Marina

    Un ristorante Zero Food Waste opta per il riutilizzo assoluto di tutto ciò che viene impiegato in cucina e la preparazione strettamente limitata all’ordinazione.  Il concept è bello e assolutamente rispettoso del pianeta.
    Ci ha spiegato questa filosofia del cibo sostenibile, l’Executive Chef Elia Elias dell’Hotel St. Raphael Resort&Marina di Cipro, che la metta in pratica in uno dei ristoranti (Thailandese) dell’Hotel.

    Articolo precedenteSainte Sabine Born
    Articolo successivoElia Elias, Executive Chef
    Francesca is a Strategic thinker and a visionary business leader. Marketing / Communications manager, with over 20 years of experience in partnership and business development. She has worked for leading companies such as Wind TLC, ItaliaOnline, Seat PG, Paesionline, Valica and AirBnB. Francesca teaches Marketing in several International school and Universtities (Loyola University, the Rome Study Center of Richmond American University in London, Rome Business School, etc.). She loves to create and distribute cross media format (web-social-radio). To meet the technological challenge of voice search focused in the Travel industry (her great passion), she founds Voicesearch.travel LinkedIn Profile: https://www.linkedin.com/in/barbarancia/

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