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At the heart of this conversation with Andrea Rasca , he shares his unique perspective on the future of food and the driving forces behind MoM's mission. He cuts through the noise and gets straight to the point about how we can make real change. We often hear the phrase 'lifelong passion’, but passions are rarely born in a vacuum. Walk me through the formative moments that sparked your interest in food. Was it a particular person, a place, a meal? You're right, passions ra

This book explores water. Water is highly familiar, but it remains a deep scientific mystery. It refuses to obey the standard rules of liquids. The narrative traces water from the Big Bang to the formation of Earth's oceans. It explains why ice floats and why water is essential to life. The text covers its history, folklore, and cutting-edge physics.

We obsess over the carbon in the soil and the nitrogen in the fertiliser. We track the lineage of the heirloom tomato—and yet, we ignore the humble force that transforms seed into food. Water is the first ingredient. Without it, the chemistry of nutrition stops. Metabolism stalls. The kitchen goes cold. More than 70% of global water goes to agriculture, which means we don’t just drink water, we eat it too. A steak is essentially a reservoir, requiring a round 15,415 litres

Water as culture, memory, and survival - shaping both human life and the worlds we inhabit.

Lost in Translation: Life of a Japanese Girl in Italy Introduction: The Concept of Shokuiku “Japan has Shokuiku, right!?” One day, a classmate from Taiwan said this to me, and I was surprised. I hadn't realised that the Japanese term Shokuiku (food education) was gaining international attention and becoming a shared concept across cultures. Japan’s Shokuiku Basic Act was enacted in 2005. I grew up with this law, yet I never fully understood its meaning. I live in Italy now.

The world wastes half its food while a billion people go hungry. Western waste contributes to massive deforestation and greenhouse gas emissions. Developing nations struggle with poor infrastructure and crop spoilage. Stuart investigates global profligacy and identifies innovative solutions. Waste offers a clear roadmap to fix the global food crisis

When global systems falter, insecurity reaches our kitchens. We are told to worry about spreadsheets, but the answer isn’t found in a cargo ship. It is found in the artisan economy. Take Limoges in France, where the World Stuffed Cabbage Championship was held inside a porcelain factory. It wasn’t just about a recipe. It was a celebration of the artisan as the architect of our streets. To the industrial eye, food is just a commodity, mass-produced for a long shelf life, not f

Lost in Translation: Life of a Japanese Girl in Italy In March 2026, I arrived in Bra, a small town in the Piedmont region of Italy. Known as the birthplace of the ‘Slow Food’ movement, I’m here as a graduate student at the University of Gastronomic Sciences (UNISG), studying ‘Food Communication & Marketing’. I hope to chronicle my thoughts from my classes and daily life in a weekly diary format. 1. The Season of Broccoli One of the things I’ve already come to love about Br

The table connects the city to the soil. For Movimento Metropolitano (MoM), Earth Day begins at this intersection. Every plate maps our bond with the land. When we protect the origins of our food, it means we defend seeds and local territories. MoM always stands with the guardians of biodiversity and honours Indigenous practices that treat the Earth as a living system, not just an inexhaustible resource. This year, MoM carries the Earth Day 2026 global theme—Our Power, Our Pl