Cooking Class (No Waste)
Italy
What happens to the food left over after a service depends on a choice. We chose not to throw it away — and to turn it into something useful for those who need it.
How it works
Once a month we gather: the chefs of Casa Costa 1956, the Foundation team, collaborators and anyone who wants to join. On the table are the surplus ingredients collected from the kitchens of the valley — recovered food that would otherwise have gone to waste.
The chefs show how to work with them: techniques, recipes, ways of turning scraps into something good. It's real hands-on training, built around the same ingredients.
Everything cooked that day doesn't end up on the plates of those present: it's donated to local organisations working with people in need.
The cycle is this: recover, cook, learn, give back. Without wasting anything.
Why we do it
Casa Costa 1956 has always worked with a precise idea of hospitality: not to extract from the territory, but to give back. Not to consume, but to regenerate. Food is at the heart of this vision — not only as an experience for guests, but as a concrete responsibility toward the place that produces it and the people who live there.
Cooking Class No Waste was born from this. From food waste as a contradiction we could not accept, and from the conviction that a professional kitchen can — and should — do more than feed those who can afford it.
This isn't volunteering. It's consistency.
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