Copenhagen, Denmark
Christian F Puglisi is the restaurateur and chef behind Copenhagen’s Relae, one of the world’s most sustainable Michelin-starred restaurants. When he’s not entertaining friends at pizza restaurant Baest, the El Bulli-trained, ex-Noma sous-chef delves into food research and chef education, and runs Farm of Ideas, an organic farm that sustainably produces food for his restaurants.
Working with nature
The major question in terms of sustainability is how to expand people’s understanding of produce. People don’t understand where their food comes from. It’s part . It’s asking the question: “What is the agricultural system we are in, and what influence can we as chefs and restaurateurs have on it?” Our values need to focus on serving nature rather than trying to dominate it. One way we’re doing this is by growing more than 150 varieties of vegetables for our restaurants and sourcing products from our own animals. We’re never 100 per cent in control, but we have to use our skills and ideas to make the most out of it for the sake of the planet.
