Culinary Research & Sustainability Intern at Afiordigusto BioBistrot e Bottega

During my semester abroad in Fall 2025, I conducted independent research through the Virginia Tech Food Science and Technology “Salute” Study Abroad Program in Riva San Vitale, Switzerland. As part of this program, I served as a Culinary Research and Sustainability Intern at Afiordigusto BioBistrot e Bottega, a small organic restaurant located on the Rive Gauche du Cassarat in Lugano, Switzerland. The restaurant is known for its strong commitment to zero food waste and sustainable dining, sourcing all its ingredients from local farmers whose produce is often rejected by grocery stores for not being “aesthetically pleasing”. Often referred to as “waste” for the common person. The restaurant was open Monday through Friday for lunch service only, allowing the remaining time to be dedicated to preparing and preserving ingredients for farmers' baskets and the Saturday markets.

Beyond operating as a restaurant, Afiordigusto played an active role in the local community by transforming ingredients left from the daily lunch service into other valuable food products. Vegetables and fruits that were not used immediately were repurposed into weekly farmers baskets sold to local residents, encouraging sustainable consumption and reducing food waste at a community level. Additionally, the team operated their own Saturday market, where they sold house-made preserves such as jellies, jams, sauces, soups, and pickled vegetables. All the preserves were created from ingredients that might otherwise have been discarded. This thoughtful system ensured that every ingredient found a purpose, whether served fresh in the restaurant or preserved for later use.

In this environment, I worked closely with the two sisters that founded and managed the company. One of the sisters, Wanda, helped teach me that produce that is bruised, misshapen, overripe, and molded could still be consumed if managed with care. The other sister, Marinella, taught me how to manage the restaurant from the business front. These two sisters created a great team with Wanda working hands on with the ingredients and creating culinary masterpieces, and Marinella working behind the scenes so the restaurant ran smoothly, and the community was engaged with their movement.

Throughout my independent research, I participated in many aspects of this process. My responsibilities varied each day and included assisting with lunch service, where I observed plating and meal preparation before serving customers, allowing me to strengthen my interpersonal and Italian language skills. I also contributed to preserve preparation, spending time cleaning, pruning, and chopping imperfect fruits and vegetables to begin the canning and preservation process. Another major part of my role was helping with Saturday Market and Farmers Basket preparation, which involved packaging and labeling weekly produce baskets for local families and preparing preserved or dried foods for market sale. These tasks required careful attention to detail; from weighing and packaging ingredients to labeling products in Italian. This gave me firsthand insight into how sustainable restaurants integrate food science, community outreach, and environmental responsibility into daily operations.

There was tremendous overlap between my Food Science and Technology curriculum and my internship experience at Afiordigusto. Courses such as Sensory Evaluation helped me understand why consumers enjoy certain flavor combinations, textures, and preparation methods. This allowed me to view dishes not just as meals, but as intentional sensory experiences shaped by psychology and perception. Additionally, my Raw to Burnt coursework provided a strong foundation in the historical and cultural significance of foods within the Italian-Swiss region, which helped me understand why certain ingredients were prioritized and how traditional practices influenced menu development. I was able to observe how menus reflected local food culture and seasonality, such as the increased use of pumpkin in both savory and sweet dishes during the fall months.

In my role, I was expected to assist with food preparation, preservation, and market packaging, all of which required attention to detail, food safety awareness, and an understanding of ingredient functionality. My academic background allowed me to meet these expectations by applying knowledge of food handling, processing techniques, and quality evaluation. I was able to think critically about how ingredients were selected, prepared, and repurposed, especially within the restaurant’s zero-waste model. This experience strengthened my ability to connect classroom concepts to real-world applications, particularly in areas of sustainability, seasonality, and consumer preferences within the food system.

One of the biggest misconceptions I had about the food industry prior to this experience was my understanding of how foods should be consumed and produced in relation to seasonality. In the United States, it is common to walk into a grocery store and see a wide variety of produce that appears identical year-round, making it easy to purchase out-of-season items such as summer fruits in the middle of winter. I had not fully considered the environmental and systemic implications of this convenience. Through my experience in Switzerland, I realized that this is not a universal practice, and that relying on global supply chains can disconnect consumers from the natural growing cycles of food.

This experience introduced me to the importance of local sourcing and strict seasonality in a way I had not previously understood. At Afiordigusto, nearly every ingredient used in the kitchen traveled only about 5 - 10 miles to reach the restaurant, meaning that all menu items were created based on what was locally available and in-season. This approach not only ensured freshness and quality, but also supported local farmers and reduced food waste. It challenged me to think more critically about food systems, sustainability, and the role that restaurants and consumers play in shaping more responsible and environmentally conscious practices.
Now that I have completed this experience, there are several areas of knowledge and skills I wish I had developed more prior to beginning. One of the most significant would have been a stronger understanding of seasonal ingredients specific to the Italian-Swiss region, as this would have allowed me to more fully anticipate menu changes and better contribute to ingredient selection and preparation. Additionally, I wish I had stronger Italian language skills, as improved communication would have enhanced my ability to connect with the team, understand instructions more efficiently, and engage more deeply with the local culture and community. While I was still able to learn and adapt throughout the experience, having these skills beforehand would have allowed me to be more confident, independent, and effective from the start.

The most challenging part of this experience was communicating with the local people involved in the business. This included the owners I worked with daily, customers dining in the restaurant, and farmers delivering produce. While I had some basic understanding of Italian, I was fully immersed in an environment where the language was spoken constantly, and I often felt uncomfortable relying on anything else. This pushed me outside of my comfort zone and forced me to develop new ways of communicating that were not always verbal, such as observing body language, tone, and hands-on demonstration. There were multiple days where I worked one-on-one with the owner’s mother, who was the perfect image of a Swiss-Italian grandmother and did not speak any English. Despite this, we worked through many problem-solving moments while preparing and packaging preserves, relying on gestures, repetition, and patience. Through this experience, I picked up new Italian words and phrases while also gaining a deeper appreciation for cultural connection beyond language. Although the language barrier was my biggest challenge, it became one of the most meaningful parts of the experience.

As a result of this experience, I developed and strengthened several professional skills, particularly adaptability, communication, and attention to detail. I became more confident navigating unfamiliar situations, working in a fast-paced environment, and collaborating with individuals from different cultural and linguistic backgrounds. I also improved my ability to problem-solve in real time, especially when preparing food or organizing market products with limited direction. Moving forward, I would like to continue developing my language skills, specifically Italian, as well as building stronger confidence in cross-cultural communication. Strengthening these skills will allow me to be more effective, independent, and engaged in future global and professional experiences.

Throughout my experience at Afiordigusto, I was able to use my knowledge and skills in service to both the business and the surrounding community. I contributed by assisting with food preparation, preservation, and the creation of farmers baskets that were distributed to local residents. By helping transform imperfect or surplus produce into meals and preserved goods, I played a role in supporting the restaurant’s zero-waste mission and reducing food waste within the community. I do feel that I made a meaningful contribution, as my work directly supported daily operations and helped ensure that ingredients were used efficiently and thoughtfully rather than discarded.

One of the aspects I appreciated most was the strong sense of community and shared purpose among everyone involved. I admired the passion and dedication of the owners, as well as the care shown by local farmers who supplied their produce. I also valued the opportunity to work closely with individuals from a different cultural background, where collaboration did not always rely on language but instead on mutual respect, patience, and shared goals. This experience taught me that working with diverse people requires adaptability, openness, and a willingness to learn from others’ perspectives, especially when cultural norms and communication styles differ.

As a result of this experience, my sense of purpose has evolved to place a greater emphasis on sustainability, community impact, and intentional food systems. I began to see food not just as a product, but as a connection between people, culture, and the environment. Being part of a system that prioritized local sourcing, minimized waste, and supported the community reinforced my desire to pursue a career that aligns with these values. Moving forward, I hope to continue using my skills to contribute to more sustainable and community-focused food practices within the industry.
This experience significantly shaped my career goals by reinforcing my interest in working at the intersection of sustainable food systems and menu development. Long-term, I hope to pursue a career in sustainable food brand development and restaurant or menu consulting, where I can help businesses create systems and experiences that are both innovative and environmentally responsible. Seeing how Afiordigusto successfully integrated zero-waste practices, hyper-local sourcing, and seasonal menu planning showed me that sustainability and creativity can coexist in a meaningful way. It shifted my perspective from simply understanding food science to wanting to actively apply it in ways that influence how food businesses operate and how consumers experience food.

Moving forward, I plan to continue building both my technical knowledge and real-world experience in the food industry. I aim to pursue internships or entry-level roles that focus on product development, sensory analysis, or menu strategy, particularly with companies or organizations that value sustainability and community impact. To support this path, I will continue strengthening my foundation in food science coursework while also seeking opportunities to gain hands-on experience in kitchens, research settings, or consulting environments. Additionally, I plan to further develop my language skills, especially Italian, to better prepare for future global experiences and collaborations.

I am fortunate to have built meaningful relationships during this experience that I can continue to grow professionally. The owners of Afiordigusto will serve as strong professional references, as they directly observed my work ethic, adaptability, and contributions to their business. I plan to stay in contact with them through regular updates, sharing my academic and professional progress, and continuing to engage with their work and mission. In terms of further development, I am interested in completing additional coursework or certifications related to sustainability in food systems, food product development, and possibly culinary or menu design. These next steps will help me build the skills and knowledge necessary to pursue a career that combines creativity, science, and sustainability in the food industry.