Embrace Sustainability at Toscana Divino: Brickell Restaurant
We are what we eat, and as restauranteurs we have a great responsibility in the choice of the ingredients, the way we cook and the way we promote and explain food to our customers.
We understand the impact of our actions and strive to source locally as much as possible, supporting small farms and artisans who share our values of quality and tradition.
Our commitment to being a sustainable restaurant extends beyond our ingredients. We strive for a zero-waste operation, embracing the principles of Italian cuisine that encourage creativity and resourcefulness in using what then land and seasons provide.
OUR FUNGHI:
GRATITUDE GARDEN FARM
We proudly source all FUNGHI served in Toscana Divino’s kitchen from Gratitude Garden Farm.
In 2008, the owner, Joseph Chammas, received a stage 4 cancer diagnosis. After undergoing some conventional treatments, he decided to discontinue them due to their detrimental effects on his body and spirit. Joseph and his wife, Tawna, made a significant lifestyle change by adopting a raw vegan diet for three years and started cultivating their own organic food.
They acquired a five-acre property in Loxahatchee Groves, where they established their home and began Gratitude Garden by initially planting a few raised beds. In a short time, their entire front and back yard was dedicated to growing organic produce. They even transformed a room in their house to grow wheatgrass and sprouts, which served as medicinal supplements, and ventured into cultivating various culinary and medicinal mushrooms. Abandoning their old lives, they embraced a new life, designing it according to their desires. This marked the beginning of their journey to create Gratitude Garden organic farm. Joseph and Tawna share a genuine passion for cultivating medicinal herbs and plants and producing products that benefit both themselves and the community daily.
OUR PRODUCE:
HARPKE FAMILY FARM
Harpke Family Farm has supplied us weekly with microgreens, edible flowers, and other specialty produce for a long time now.
Tamer and Claire Harpke have worked tirelessly since 2013 in providing chefs across the country the highest quality of specialty produce grown in South Florida.
They grow specialty produce in a soil-based greenhouse using methods including deep water culture hydroponics and above-ground grow bags.
The crops are curated based on Florida seasons and free of synthetic pesticides, synthetic herbicides, treated seeds, or GMO varieties.
Focused on great taste and freshness, the micro greens, edible flowers, and other specialty items arrive at the restaurant within a day of harvest, further highlighting our commitment to being one of the best sustainable restaurants in Miami.
At Toscana Divino, we believe that remarkable cuisine and responsible practices can coexist.
Join us in our mission to create a more sustainable and
interconnected world through the food we eat.
