by Costanza Cerasi

The “Fiore, Crudo e Vapore” restaurant in Via Boncompagni (Rome) has opened this year and has introduced a new type of kitchen and a new type of food business, the so-called Flexiterian kitchen.

Flexiterian kitchen is loved by youngster

After the “cool” culinary currents of today like vegans and vegetarians, with Flexiterian food, the rigidity of vegetarianism is made more flexible, just as the name suggests, making it possible to eat well but healthy. This new kitchen is basically based on vegetable raw materials, but leaves room for those animals, including fish and animal flesh. Nevertheless, it is essential that the products in question are selected according to quality and respect for the ecosystem, otherwise it is not flexiterian. To comply with these guidelines of the flexiterian kitchen and at the same time to ensure a satisfying palate, the latter provides a study of tasty and beneficial recipes and the search for products that have said it is both quality and traceability of the product.

Among the main cooking techniques you can list crude cooking, which excludes cooking, with the exception of drying not more than 42 degrees. This is characterized by slow food preparation to ensure the preservation of all the precious nutrients they are composed of. Another technique is that of steamed and simple cooking to achieve. It can be used with meat, fish and vegetables. Not even the fried is excluded from this flexiterian diet as complete as it is at low temperatures. In the end, incredibly sweets are also granted, just enough to be light.

What is the difference between flexitarian kitchen and being veghan?

What distinguishes Flexiterian kitchen from all the various extreme food currents that have become popular at this time, is precisely that the end is not necessary. It is not mandatory to give up nothing but products that do not respect the environment. This allows a new food trend to be established that favors the healthy industry but does not condemn any industry at all. Everything is allowed, and this favors the environment and the economy.

The Urban Food Policy Pact (MUFPP) was launched on the occasion of Expo Milan on World Food Day in October 2015. As of October 2017, the Pact has now gathered 159 signatory cities from every region of the world representing over 450 million persons. In the Pact, cities call for “sustainable food systems that are inclusive, resilient, safe and diverse, that provide healthy and affordable food to all people in a human rights-based framework, that minimize waste and conserve biodiversity while adapting to and mitigating the impacts of climate change”.

Eating better means food for everyone

Many Milan Pact cities are taking steps to transform food systems to link social protection systems to small family producers, increase access to healthy and sustainable diets, reduce food waste and prepare for climate change. These and other efforts of local governments are forms of implementation of the Sustainable Development Goals (SDGs) of the 2030
Agenda for Sustainable Development, the Paris Agreement and countries’ commitment to strengthen food security and nutrition as stated in the New Urban Agenda (NUA), adopted by UN Member States in October 2016.

    This is why we, here in the city of València, make an appeal that past, current and future efforts of cities be recognized in the implementation of the 2030 sustainable development agenda that calls for:

    1. Eradicating poverty and promoting prosperity in a changing world
    2. Transformation towards sustainable and resilient societies
    3. Empowering people and ensuring inclusiveness and equality
    4. Raise awareness and foster studies on these topics