Mezzacorona’s long-standing commitment to sustainability has driven the company’s philosophy since its inception in 1904. Following a holistic approach that has placed equal focus on the environment, operational and social components of sustainable practices, Mezzacorona has led its members on an ongoing quest to value the unique landscape of Trentino, of which they are privileged custodians. Mezzacorona’s shared effort has been formally acknowledged with the SQNPI certification (National Quality System of Integrated Production), with all Mezzacorona wines showing the iconic bee logo since the 2017 harvest.
Eager to take its commitment one step further, Mezzacorona has started a creative and educational project that focuses on upcycled food. A multidisciplinary team of experts from Harvard Law School, World Wildlife Fund, Natural Resources Defense Council, ReFED, and others leading institutions, officially defined ‘upcycled food’ in 2020: ‘Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment.’
The concept builds on the no-waste and nose-to-tail approaches which British diners are already so familiar with, while also evoking the ancient ‘grandma’ traditions of ‘using everything you can’.
The idea behind Mezzacorona’s initiative is to bring awareness to the amount of waste produced in modern society and the way in which even delicious ingredients of high nutritional value are thrown away for the sake of convenience. And it does so by bringing traditional recipes from Trentino to the forefront.
In the same way that Mezzacorona acknowledges