Green Food Lab | Plant-Based Culinary Research | Chef Elisa Lazzari

As part of the SALUTE Study Abroad Program in Riva San Vitale, Switzerland, I am participating in a semester-long Green Food Lab led by Chef Elisa Lazzari, a local chef specializing in 100% plant-based cooking. Each week, I spend four hours in the kitchen exploring how creativity, sustainability, and culinary science intersect.

Throughout the labs, I experiment with seasonal, locally sourced ingredients to design plant-based dishes that highlight the balance of color, texture, flavor, and aroma. So far, I have learned professional knife skills, developed vegan adaptations of traditional recipes such as gnocchi and pasta, and explored how natural ingredients like beets, turmeric, and spirulina can be used to create vibrant, nutrient-rich dishes.

Beyond cooking, this project emphasizes the connection between food systems and sustainability. By focusing on regional produce and low-waste culinary practices, I am learning how plant-based cooking can inspire creativity while also supporting a more sustainable food culture.

To reflect on my learning, I document each lab in a published blog series, where I share recipes, insights, and personal reflections on how food can serve as both nourishment and artistic expression.