{"id":9293,"date":"2025-10-31T13:33:53","date_gmt":"2025-10-31T12:33:53","guid":{"rendered":"https:\/\/www.austrianworldsummit.com\/sci-news\/how-michelin-starred-chef-paul-ivic-turns-food-into-climate-action\/"},"modified":"2025-10-31T14:22:22","modified_gmt":"2025-10-31T13:22:22","slug":"how-michelin-starred-chef-paul-ivic-turns-food-into-climate-action","status":"publish","type":"sci-news","link":"https:\/\/www.austrianworldsummit.com\/de\/sci-news\/how-michelin-starred-chef-paul-ivic-turns-food-into-climate-action\/","title":{"rendered":"How Michelin-Starred Chef Paul Ivi\u0107 Turns Food into Climate Action"},"content":{"rendered":"\n

When we visited Michelin-starred chef Paul Ivi\u0107<\/strong> at his famous vegetarian restaurant TIAN<\/strong><\/a> in Vienna, he welcomed us into his kitchen enthusiasm. From the moment the olive oil hit the pan, and the scent of roasted pumpkin<\/strong> began to fill the air, it was clear that cooking with Paul isn\u2019t just about food, it\u2019s about values<\/strong>.<\/p>\n\n\n\n

\u201cThis is a very simple recipe<\/em>,\u201d he said as he began chopping. \u201cYou can make it every day. Recipes should become your own, they only become yours when you add your own input.<\/em>\u201d For Paul, cooking isn\u2019t about perfection or strict rules, but about curiosity and creativity. \u201cYou should never be afraid of cooking<\/em>,\u201d he added. \u201cYou can learn and try everything. Every ingredient, even the type of pumpkin you choose, changes the dish. Sometimes it\u2019s better, sometimes it\u2019s just different.<\/em>\u201d<\/p>\n\n\n\n

As we cooked together, Paul shared how his philosophy toward food is rooted in respect, for people, animals, and the planet. \u201cWhen cooking, it doesn\u2019t matter if we cook with meat, fish, or vegetables. It is all about the quality of the ingredients that matter, and it is very important that we work respectfully with the people, the animals, and nature. If we see food holistically, we can change a lot. Our eating habits affect our environment, our economy, our social lives, and our health<\/em>.\u201d<\/p>\n\n\n\n

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That understanding of food as a connection goes back to his childhood. \u201cI\u2019m in a very lucky position because I have both Austrian and Croatian roots<\/em>,\u201d he said. \u201cFood was always an exchange of cultures and a way to connect people. My parents and grandparents lived the values we continue at TIAN today, respect, gratitude, humility. They never threw anything away; everything had value.<\/em>\u201d That lesson, that food is not to be wasted, continues to shape the way Paul cooks today.<\/p>\n\n\n\n

As he tossed the sliced fennel into the pan, he smiled. \u201cMany people don\u2019t like fennel, but in this way, you\u2019ll love it.<\/em>\u201d A few apple slices, a drizzle of vinegar, and just a touch of sugar later, the dish began to come together. Then came a surprise, a small jar filled with what he called \u2018the treasures from the pumpkin<\/em>.\u2019 \u201cFor most people, this is garbage<\/em>,\u201d he said, \u201cbut we fermented it. It has an amazing umami flavor. It\u2019s called \u2018Garum\u2019, an old Roman process that was done with fish. We make it naturally from pumpkins, from the waste. You see, we don\u2019t have any waste<\/em>.\u201d<\/p>\n\n\n\n

At TIAN, that philosophy extends to every corner of the kitchen. \u201cWhat some might see as waste, we see as a new opportunity for a dish<\/em>,\u201d Paul explained. \u201cWe work from root to leaf; we use skins, peels, and old prep to create drinks for our homemade juice pairing. It\u2019s about understanding the ingredients deeply and using creativity to make something fantastic<\/em>.\u201d<\/p>\n\n\n\n

This mindset of rethinking<\/strong> what we throw away and using biodiversity <\/strong>as a guide is not just about food; it\u2019s about the future. \u201cIf you want food security in the future<\/em>,\u201d Paul said, \u201cwe can only achieve this with sustainable farming \u2014 one that ensures animals are kept in natural and respectful ways. We also need to stop big companies from keeping patents on plants. Nature cannot belong to a single person. It must remain free and accessible for all of us<\/em>.\u201d<\/p>\n\n\n\n

By the time the simple yet delicious meal, <\/a>a Roasted Pumpkin with Apple and Fennel dish<\/a><\/strong>, was plated\u2014the kitchen was filled not only with the smell of something delicious, but with a deeper reminder: sustainability starts with small choices<\/strong>.<\/p>\n\n\n\n

For Paul Ivi\u0107<\/strong>, food is an act of connection<\/strong> and gratitude, a way to care for both the planet and each other. \u201cIt\u2019s about shaping our future<\/em>,\u201d he said. And as we shared the finished dish, it was clear that every ingredient, every decision, and every mindful action, no matter how small, truly makes a difference.<\/p>\n\n\n\n

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Paul has long been an advocate for sustainable food systems and spoke about the topic at the AUSTRIAN WORLD SUMMIT<\/strong><\/a>, highlighting how biodiversity is key to resilience. \u201cBiodiversity means food security, health, and prosperity for all of us. If we lose that, we lose everything. We can\u2019t just grow two tomato varieties worldwide, out of ten thousand, maybe five or six hundred will adapt to climate change. That\u2019s what food security means. It\u2019s about survival.<\/em>\u201d<\/p>\n\n\n\n