Nutritional science meets culinary art at the Senate of the Republic

Cooking is not just preparing a meal. It means, first of all, taking care of people’s health.

This is the message that Maurizio Morini brought last June 9, 2026, in an important speech at the Aula of Piazza Capranica of the Senate of the Italian Republic. At the center of the debate, the Bill (DDL) for the recognition of an innovative and increasingly urgent professional figure: the Biologist in the Kitchen Brigade.

The presentation aroused keen interest. In particular, the participants expressed a deep appreciation for the path undertaken by GiustoPasto, recognized as a project capable of combining rigorous scientific research with the real techniques and dynamics of the kitchen, transforming nutritional guidelines into concrete, replicable, and concretely health-oriented dishes.

In recent years, scientific evidence has undermined the old concept of food understood solely as energy “fuel”. Today we know that what we put into our body is a very powerful biological factor capable of directly influencing:

  • The development and cognitive well-being.
  • Inflammatory processes.
  • The intestinal microbiota: A true “second brain” and the fulcrum of the immune system.
  • The active prevention of various chronic pathologies.

In this new scientific awareness, traditional catering is no longer enough. It is necessary to make an organizational and cultural leap in quality.

The core of the proposal presented to the Senate is the stable integration of the Biologist within the kitchen brigade. No longer an external consultant who limits themselves to signing nutritional tables from a distance, but a professional who lives the kitchen alongside the Chef.
“The recognition of the biologist in the brigade represents a cultural evolution even before an organizational one. It means moving from a kitchen that limits itself to satiating to a kitchen that actively builds health.” — Maurizio Morini

The biologist enhances the creations of the chefs through:
1. The scientific selection of raw materials: Evaluating the bioavailability of nutrients,
2. The validation of cooking methods: Optimizing temperatures and times to preserve vitamins, antioxidants,
3. The synergy of ingredients: Combining foods in order to maximize the absorption of micronutrients.

The impact of this revolution is measured on the large numbers of organized catering (school, corporate, socio-health, and welfare).
Every single meal served is an opportunity to promote health and well-being; using the GiustoPasto criteria means:

  • In Schools: protecting and stimulating the cognitive development of our children.
  • In Companies: supporting attention, reducing post-prandial fatigue, and improving the psychophysical well-being of workers.
  • In Socio-Health Facilities: offering clinically oriented nutrition to support the most fragile individuals and the elderly.

The path traced by GiustoPasto demonstrates that change is possible and, above all, already underway.

Want to know more about the GiustoPasto method or how to integrate our scientific advice into your catering facility? Write to us at info@giustopasto.it or visit our website www.giustopasto.it.