Skip to the content 
Ristolab: Where Science Meets Sustainable Gastronomy
Join us for an inspiring conversation as we explore how Ristolab, a one-of-a-kind culinary research lab and restaurant, is pioneering the future of sustainable gastronomy. Nestled in the heart of Southern Italy, Ristolab is redefining the Mediterranean Diet by blending scientific research, biodiversity preservation, and traditional knowledge into an innovative food experience. In this session, we’ll dive into how Chef Amabile Cortiglia and Dr. Sofia Cavalleri are using local, seasonal, and wild ingredients to create climate-friendly menus while promoting health, culture, and sustainability. Discover how their approach to food is not only protecting culinary heritage but also shaping the future of eco-conscious dining and sustainable tourism.
What’s on the menu?
The Ristolab Experience.
- Sustainable Menus: The power of local, seasonal, wild, and organic ingredients in reducing carbon footprint and preserving biodiversity.
- Community Engagement: How Ristolab partners with local farmers, fishermen, and small-scale producers to create a circular economy and support traditional food systems.
Research and Innovation - The Science Behind Ristolab: How they integrate ethnobotany, sustainable food systems, and biodiversity research into their menus.
- Traditional Knowledge Meets Modern Solutions: Reviving ancient Cilento culinary wisdom while tackling today’s environmental and health
Sustainable Gastronomy & Tourism - Beyond a Restaurant: How Ristolab is building a hub for eco-conscious travelers and food enthusiasts.
- Sustainable Tourism: How to move away from mass tourism and evolve towards more sustainable tourism happening in all seasons in Cilento?
Practical Information:
- Topic: Ristolab: Where Science Meets Sustainable Gastronomy
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: February 27th, 2024
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Chef Amabile Cortiglia
Co-founder of Ristolab and Ambassador of the Mediterranean Diet
Young chef native of Cilento, and culinary ambassador of his territorial heritage, Amabile aims to develop menus as tools to have a positive climate impact at the local level: with a focus on sustainability, seasonality, and high-quality organic products.
Amabile currently manages “A Casa di Delia”, a Mediterranean restaurant in Pioppi, and has previously worked for the Cavallino Bianco in Ortisei, Scuderia in Bologna, Carluccio’s in Dublin, “Astoria Park Hotel” in Riva del Garda and at Gli Orti dei Centenari in Pollica.
Thanks to Gli Orti, Amabile has begun a cultural movement to raise awareness and actively share the true value of the Mediterranean Diet as a lifestyle, developing a unique experiential and immersive approach for his consumers.
Seafood Matters
Dr. Sofia Cavalleri
Co-founder of Ristolab and Ethnobotanist researcher
After a three-year degree in International Studies (University of Trento) and an
Erasmus Mundus Master in Environmental Sciences, Policy and Management (MESPOM: Central European University, Aegean University, Lund University), Sofia completed a double Ph.D. in Ethnobotany and Sustainable Food Systems (Chulalongkorn University and Stockholm Environment Institute, Bangkok).
In 2023 Sofia was selected by FAO as one of 16 under-30 members of the World Food Forum’s Young Scientist Group, with a mandate to conduct applied research on healthy lifestyles and sustainable food systems. Sofia decided to conduct her interdisciplinary research on Traditional Mediterranean Medicine and on the traditional ecological knowledge of Cilento.
Seafood Matters
Shonah Chalmers
Feed the Planet Chairwoman and Culinary Professor at Humber College
Shonah Chalmers concentrates focuses much of her culinary skills on Sustainable food practices. As a red seal trade papered chef and CCC accreditation (Certified Chef de Cuisine) in Canada. Shonah utilizes her 30 years of cooking knowledge to help shape the next generation of chefs.
Her culinary career has taken her from fine dining restaurants, catering, golf courses and hotels in Toronto to a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011. Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in
the world of food as the Toronto branch Canadian Culinary Federation President for the last 10 years. Also, Chef Chalmers is accredited as a Worldchefs Certified
Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen and currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally Chef Chalmers assists with many local, National and
International culinary initiatives; facilitating industry networking events, donating time to food banks, demonstrations on food repurposing & foraging. Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and inclusive way.
Seafood Matters
1000 Lives Changed
