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Non solo stelle Michelin: dal primo gennaio 2023 i ristoranti svizzeri che useranno per almeno il 30% prodotti biologici riceveranno la Gemma di Bio Cuisine, promossa da BioSuisse, che attribuirà da una a tre stelle. La sostenibilità passa anche dal piatto e la gastronomia diventa il legame fra il campo e la tavola
"La richiesta viene soprattutto dai clienti, per questo la ristorazione si muove nella direzione del biologico" dice ai microfoni della RSI Reto Thörig, responsabile del progetto Gastronomia BioSuisse. "Il potenziale del progetto è compreso tra i 500 e i 750 ristoranti in tutta la Svizzera, che rappresenta all'incirca il 5% del settore".
Per poter aderire servono un'autodichiarazione annuale e un corso di formazione sulla gastronomia sostenibile. "Si tratta di un corso online di otto ore" spiega ancora Thörig.
La rassegna del biologico
Nel frattempo Bio Ticino ha lanciato la rassegna del biologico: nelle prossime due settimane 26 ristoranti in tutto il cantone proporranno piatti con ingredienti biologici locali. "L'obiettivo - afferma Valentina Acerbis Steiner, gerente segretariato BioTicino - è di aumentare la conoscenza delle aziende agricole biologiche ma anche dei prodotti bio del nostro territorio".
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