The partnership between Acqua Alma and the Niko Romito Academy is the result of a shared focus on sustainability and on making the most of and saving the most precious resource we have: water. To promote the use of microfiltered water as a “secret ingredient” of a new model for eco-sustainable consumption, the Academy workshops will be using Acqua Alma. Acqua Alma will also be served in the SPAZIO and ALT format restaurants, where the three-star Michelin chef has stressed the need to question our traditional models of consumption and to look at new, eco-sustainable solutions.
“Our Academy’s partnership with Acqua Alma”, said Niko Romito, “is based on making the most of water and on careful use when training young chefs. I see it as a question of awareness. Chefs can’t just take care of cooking; they need to look at the whole ecosystem of food production and consumption, and water is vital part of this ecosystem. And today’s students are tomorrow’s chefs”.
Drinking and using water – a common good and an irreplaceable resource – responsibly means stopping to think about its value and how we need to manage and consume it in a conscious manner, especially those working in the restaurant trade. All of the stakeholders in the country, from institutions to utilities, and to the actors in the different supply chains, consumer associations, and media need to play their part in guaranteeing a future that is sustainable in the broadest sense of the word, so that we can orientate consumer choices and make sure opinion coincides with action.