We have 3 goals for 2021/2022:
a) Zero waste
b) Plastic recovery
c) Farm to table 2.0
ZERO WASTE Operating 7 restaurants we have the availability of a relevant quantity of food waste. In this moment we collect only the vegetable waste and naturally compost at Ironside.
By 2021 we are planning to invest in a technology that will allow us to create compost that we can provide to our farm-partners. In this way, we close the circle using the food waste in a win-win strategy
PLASTIC RECOVERY – Being impossible to manage a kitchen without the use of plastic we are evaluating the possibility to a private collaboration by allowing us to transform plastic to diesel.
FARM TO TABLE 2.0 – We have always been very sensitive to local farming; our project for 2021, through the project Resourceful Toscana, is to bring the products of the territory not only to the tables of our restaurants but also to the tables of our customers.
FOOD for THOUGHT!!
In every Italian city, in the central downtown market, the farmers from the country-side bring daily produce, meat, and fish: eating fresh and seasonal is the basis of our culinary tradition.
We basically want to do the same thing here, focusing on quality ingredients, and delivering the best directly to the houses of our clientele.
As professionals, we understand the role we play and the responsibility we must own in elevating our community’s expectations about the food they eat.
As leaders we want our community to understand the value of tracing our foods. While our job remains to evaluate how a particular farm, ranch or fishery impacts our environment, community and economy. We vow to examine how food distribution not only contributes to a significant portion of the world’s greenhouse gasses but also how our choices can improve that process.
OUR BEST PRACTICES are key to the future of our industry as we operate a successful business.
Thank you Aventura Magazine for your article “Toscana Divino Keeps Cooking At Home Creative”
Toscana Divino’s will deliver its award-winning Italian dining experience to patrons’ doors amid the ongoing coronavirus pandemic through a new Resourceful Toscana program, which features curated meal boxes that diners can make at home. Customers are invited to select among seven boxes of gourmet ingredients, like homemade pastas, Barbera extra virgin olive oil, filet mignon, and caviar, that they may use to craft a delicious Toscana Divino-inspired meal in their home kitchens.
“We value your patronage of the Resourceful Toscana program because it provides us the opportunity to stay safe while continuing to support our community, employees, and partners, like our independent local farms,” says Tommaso Morelato, founder of Toscana Divino Hospitality Group.
In addition to the pre-selected ingredients, each box will come with a detailed recipe, preparation suggestions, and a direct hotline to Toscana Divino’s esteemed team of chefs to expertly guide customers through their culinary experience at home. Boxes range from $35 to $135 and guests can choose among seven gourmet options, including a Veggie Box, Bar Box, and Caviar Box. The boxes must be requested 24 hours in advance and a full list of the available options.
For patrons who prefer not to cook, Toscana Divino can prepare meals like burrata caprese, octopus puttanesca, branzino, pistachio cake, and more, all for curbside pickup. To ensure the freshest ingredients, Toscana Divino will be alternating curbside menu offerings weekly, which are available to view online. Toscana Divino is open for lunch and dinner on the restaurant’s expansive outdoor patio.
To see the original article click here
by Tommaso Morelato ES
We live in a state that is remarkably rich in agricultural resources and where it’s fairly common to hear about “farm-to-table” restaurants, but a lot of people don’t realize that they don’t all take the same approach.
At Toscana Divino Hospitality Group, we’re committed to this concept at an elevated level and I’d like to explain what that means and why we’ve made that decision because I also believe that part of our role as a hospitality group operating multiple restaurants and employing many people within the Miami community is also providing education about the broader economic impact of dining out decisions
First, it’s important that consumers understand that at many farm-to-table establishments the meats and produce do come from a farm, but that farm is often out of state. That’s not necessarily bad — certain states are known for certain crops or livestock — but sourcing as much as possible within the state has broad implications.
For TDHG, the advantages to in-state sourcing that are of paramount importance are providing financial support to imperiled Florida farms at this critical time and contributing to the reduction of the carbon footprint by reducing the distance food has to travel.
We’re quite fortunate to operate here. Everyone knows that Florida excels in the production of certain foods, like our world-famous Florida oranges, but not everyone realizes that Florida is among the nation’s top farming states.
In fact, in the most recent statistics compiled by the USDA, it’s evident that Florida produces much of the country’s most-used produce. Not only did our state rank first in the U.S. in the value of production for oranges, but also for grapefruit, squash, sugarcane, and fresh market tomatoes. Florida ranked second in value of production for bell peppers, fresh market sweet corn, strawberries, fresh market snap beans, fresh market cucumbers, and watermelons.
What many consumers may also not know is that Florida ranks fifth in the nation in milk cow output, which also makes the state a large producer of various types of cheese. According to the Florida Dairy Farmers Association, there are about 125,000 dairy cows in Florida that collectively produce about 300 million gallons of milk a year.
And Florida is also a big purveyor of beef and veal. Our state ranks 13th for raising cows for beef and 16th for calves. In terms of poultry, Florida annually raises over 78 million chickens for consumption and over 11 million for eggs.
The Florida Department of Agriculture has registered over 47,000 farms and ranches in the state using a total of 9.45 million acres. In addition, in 2018 Florida’s Fish and Wildlife Commission noted that Florida’s commercial fisheries generated $3.2 billion in income and supported 76,700 jobs. It turns out the state of Florida produces plenty of our nation’s foods as well as food exports!
What’s happened now, however, is that these industries are in jeopardy because of the Covid-19 pandemic. They rely heavily on revenues generated from sales to restaurants, so the impact of the closures have been devastating. A survey conducted by the University of Florida concluded that, by comparison to last year’s sales, revenues for horticultural crops, which includes produce for food, decreased by 46% and by 39% for livestock and aquaculture (fish farmed as food sources) combined, and within the aquaculture category there has been an 80% revenue decline for shellfish.
If you think about all of these statistics in relation to farm-to-table dining, you understand why we at Toscana Divino Hospitality Grouphave heightened our commitment to sourcing food from within the state. Prior to the pandemic, this was something that we did. Now, this is part of who we are.
The case for local sourcing also aligns with our belief in community and in food as a pillar of wellness. By maintaining relationships with farms, we maintain an awareness of how our food sources are grown and raised. Food that does not have to travel as far can be harvested at the peak of its ripeness and retain it’s nutrition value and, for the same reason, food that is locally sourced tastes better. And, as Italians, we place a high value on purchasing and preparing food that is full of flavor. There’s no contest between a farm ripe tomato and one found in the produce area of the grocery store that was likely flown in from another country.
What we’ve arrived at during this challenging time is that this philosophy of conscious consumption must be our starting point, not an afterthought.
It’s both our responsibility and our privilege.
Thank you Miami curated for your mention in your article Eating News in Miami – August ’20 (Part 1): “Toscana Divino, a favorite Italian restaurant, has launched a creative new program – Resourceful Toscana. The program offers seven gourmet culinary kits with fresh local ingredients and carefully curated products imported from Italy to recreate the Italian experience patrons at home. Recipes and suggestions will accompany each box, and most importantly, a direct hotline to Toscana Divino’s team of chefs is available to guide customers through their culinary experience at home. Options include the Pasta Box, Pantry Box, Veggie Box, Caviar Box, and more. They’re priced from $35 to $135 (Caviar Box). The boxes must be requested 24 hours in advance of delivery. For more information and to order, click here. For those who don’t want to cook, they offer takeout and delivery and outdoor dining. Here’s an example of the Pasta Box inclusions:
Pasta Box ($45): 500 ml extra virgin olive oil, (2) 110 grams of housemade maccheroni, (2) 110 grams of housemade spaghetti, 12 tortelli filled with buffalo ricotta and baby spinach, 8 ounces Grana Padano, 500 grams of Gentile dry pasta, 250 grams of gluten-free rice pasta, and 16 ounces of Toscana Divino signature fresh tomato sauce”
To see the original article click here