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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

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY Not long after I arrived in Bra, my landlady insisted, ‘You have to try Salsiccia di Bra — it’s the town’s speciality.’ So she took me to a local butcher’s shop. The butcher behind the counter happily offered me a taste. Back in Japan, I had never been entirely comfortable with the distinctive texture of raw meat — that soft, slightly slippery feeling — so I put it into my mouth with a little hesitation. I was genuinel

Glucose spikes usually start on your plate. They're not just a medical concern. A spike is that sharp rise in blood sugar after eating, followed by the inevitable drop. When spikes happen often and linger, they can point to reduced insulin sensitivity — an early warning sign of type 2 diabetes. Even for those without diabetes, repeated spikes can drain energy, trigger cravings, and, over time, take their toll on long-term health. And it’s not just sugary foods. Refined starch

Italian Bakery Apprenticeship Series (1) LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY After baking a sourdough loaf using a starter that a local baker in Bra had kindly shared with me, I returned the following day to ask for feedback. That visit led to an unexpected opportunity: I was invited to spend several days as an apprentice in the bakery. During my time there, I began to notice a number of things about the world of the Italian forno — a traditional neighbourho

Ten years after the 2016 referendum, the border is no longer just a line on a map. It sits firmly in the supermarket. The old comparison between France and the UK was framed as culture: fresh versus processed, daily shopping versus weekly stockpiling. In reality, both metropolitan systems rely on large retailers, complex logistics, and international supply. What has changed is how those systems function. In France, supermarkets are part of the EU single market. Food moves wit

Issue Vol. 2 — Urban Food Systems and the Loss of Connection 1. Food as a Commodity — and the Loss of Human Connection Food should be treated as a human right: something everyone should access with dignity. But in many modern societies, it is treated more like a commodity - something to buy instead of something to be shared. Knowledge about food was once passed down through everyday life — from grandparents, neighbours, and local communities. People learned how to cook seaso