March Living sustainable tastes good Seasonal fresh products have more taste and regional recipes use them valuing our cultural identity better. The local product takes less time to arrive in our kitchens and, if seasonal, is high in vitamins than food coming far from where we live
Ponte Testaccio Filippo Mattia Dobrovich
Simone Proietti Marcellini
1/3 - Living sustainable tastes good
March 6th
’s
thursday
An apple a day
The transportation to Rome of 1kg of apples coming from Chile produces 18kg of CO2. For 1kg coming from Italy the production is about 500gr: only the 2%
2/3 - Living sustainable tastes good
March 13th
’s
thursday
Mind the season Eating seasonal fruits and vegetables reduces consumptions of transportation and treatment of products, maintaining a high level of vitamins
3/3 - Living sustainable tastes good
March 20th
’s
thursday
The perfect recipt
The right choice of the furnitures influences the environmental impact of the house: a kitchen with decomposable and re-usable elements is a zero consumptions furniture
4/3 - Living sustainable tastes good
March 27th
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thursday
Cool down the consumptions
The fridge produces the 18% of house electrical energy To reduce consumptions it’s important to clean and defrost it periodically and to organize the food properly