Changing Perceptions: Christian PuglisiChristian Puglisi, chef at Copenhagen's Relæ, calls for change in how we perceive eating organically.

Changing Perceptions: Christian PuglisiChristian Puglisi, chef at Copenhagen's Relæ, calls for change in how we perceive eating organically.

,

"We’re at a point where we’ve completely alienated ourselves from the things that we eat; we’re clueless about where our food comes from."

When did it occur to you that there had to be a sustainable scope to your work?

I became more aware of eating organic after my son was born in 2011. I’ve always had quality as an integral part of cooking but this was different. I started perceiving it from an ethical standpoint. It was about something more; there were so many qualities to unearth in the food beyond the sole aspect of taste.

Is it harder to build a Michelin-starred restaurant based on sustainability as compared to one with regular conditions?

I don’t think so. We didn’t set out with the aim of making a sustainable restaurant; there was no dogmatic marketing initiative. We wanted to serve the best food possible and we realised that we had to become more sustainable to do so. It’s not harder than doing a normal me...

ISSUE 52

Take a look inside

The full version of this story is only available for subscribers

Want to enjoy full access? Subscribe Now

Subscribe Discover unlimited access to Kinfolk

  • Four print issues of Kinfolk magazine per year, delivered to your door, with twelve-months’ access to the entire Kinfolk.com archive and all web exclusives.

  • Receive twelve-months of all access to the entire Kinfolk.com archive and all web exclusives.

Learn More

Already a Subscriber? Login

Your cart is empty

Your Cart (0)