Cook for Better

Cook for Better

At the roots of sustainable thinking in the kitchen

A journey of encounters, experiences, significant moments, recipes and readings—the real and metaphorical ingredients at the core of Cook for Better, the story of how some of Lavazza’s Ambassador Chefs channel sustainability into their cooking philosophy. Their vision, told in a story spanning cooking and lifestyle, offers insights to inspire more conscious and environment-friendly choices.

Our Ambassadors Davide Oldani, Norbert Niederkofler, Chiara Pavan, Carlo Cracco and Tommaso Zoboli were authentic voices advocating for a cuisine that looks to the future, describing their philosophy through evocative culinary metaphors.

The collaboration opens a new chapter in our relationship with these great international chefs and forms part of Blend For Better, the wider sustainability approach that defines our commitment not only to produce excellent quality coffee, but to do so responsibly, integrating the principles of sustainability into all processes.

“Pop” cuisine by Davide Oldani

Davide Oldani is the multi-award-winning father of “pop” cuisine, which combines quality and tradition with accessibility and innovation in an approach fine tuned in his two restaurants in San Pietro all’Olmo, in the Milanese hinterland. For Oldani, “sustainability” means first and foremost respecting other people, as he explains starting with his memories of a journey that put him in contact with faraway cultures, before going on to tell the story of an ingredient he discovered some years ago in Matera.

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Mountains in the cuisine of Norbert Niederkofler

Slow, local and seasonal: the cuisine of chef Norbert Niederkofler, as expressed in his “Cook the Mountain” philosophy, puts the focus on respect for individual ingredients, but most importantly on protecting the land and biodiversity. It’s an approach honed at high altitude in the South Tyrolean Dolomites, where his restaurants are located in Brunico and Plan de Corones, and expressed by the chef with simple ingredients full of tradition and authenticity.

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Diversity, inclusion and local ingredients: sustainability according to Chiara Pavan

For Chiara Pavan, one of the most influential chefs in Italy, sustainability translates into diversity and environmental cuisine. This means first and foremost valuing women’s contribution to cuisine, with the aim of creating a more inclusive dynamic. And also of creating menus that put the emphasis on plentiful local ingredients rather than rarities – as is often the case in haute cuisine – and of respecting traditional recipes in the place where they are prepared, which for Pavan is a small island in the Venetian lagoon called Mazzorbo, where her Venissa restaurant is located.

The goal of her sustainable cuisine is to respect biodiversity without sacrificing taste and the pleasure of good food.

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The ‘head and heart’ culinary philosophy of Carlo Cracco

For Carlo Cracco, intelligent resource management is the foundation of sustainability in the kitchen. The keyword for the chef, now one of most famous in Italy, is cooking with your ‘head and heart’. His approach translates into the search for a profound balance with nature, into the careful selection of exclusively local and seasonal ingredients, and into the daily fight against waste.

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Identity at the core of Tommaso Zoboli’s cuisine

For Tommaso Zoboli, sustainability means building a future rooted in respect and conscious action. This philosophy has defined his career from the outset, starting with ‘Patrizia’, the restaurant he opened in Modena when he was 25. Here, his cuisine has become a springboard for a people-centred approach to food, with a special focus on his team and the community.

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