4 Facts About the Italian Chef Reducing Carbon Emissions

Italian Chef Fabrizio Facchini has recently been awarded international recognition for his efforts to feed the hungry post-pandemic. He called on his friends and fellow chefs to build an organization for Italians, Italian Americans, and all Italian food lovers to come together to help those in need in the United States. This effort led to the foundation of “Italians Feed America,” a nonprofit organization that collects food for distribution and promotes initiatives to help those in need. 

“Using my networks, I wished to establish this organization many years ago in order to assist communities. Families, children, and the homeless,” Facchini said. “The United States welcomed me and provided my family and me with opportunities, as it did for many Italians and immigrants. I believe we should all give as much as we receive.”

When asked about his efforts during the Covid-19 outbreak, he said, “Covid 19 Outbreak inspired me to pick up the phone and contact friends, food suppliers, institutions, coworkers, and many others in order to create and make it happen.” 

Here are 4 facts you may not have known about Chef Facchini’s impressive career:

4 Surprising Facts about Chef Facchini

1. In 2009, Chef Facchini and his wife, Samira opened a small boutique hotel and restaurant, Antico Borgo in Arcevia, that they own and operate in Arcevia, Le Marche. 
2. Facchini purchased and reopened the historic Cardinali Italian Bakery. The bakery first opened in Carle Place, Long Island in 1990. He opened another bakery in Oyster Bay in 2022. His business endeavors in Long Island earned him the Businessperson of the Year award from the Nassau County Chamber of Commerce.
3. Facchini has begun working with the United Nations, the Consul General of Italy, and other leaders of the food industry to reduce carbon emissions and food waste. They have collaborated on a groundbreaking project with the goal to find more sustainable ways for chefs to decrease their carbon footprint.  
4. He has been featured in the Michelin Guide Italy as well as other US and international publications. He is also the recipient of the Award of Outstanding Chef from the Italian Trade Agency.