Opening on Amoy Street, Carne burger chain by acclaimed Argentinian chef Mauro Colagreco of Mirazur—ranked No.1 on World's Restaurants 2019—will make its international debut in Singapore in February 2021
While it is certainly not the first time a renowned chef has invested in the popularity of a well-made burger, Carne is one of the few brands built on its commitment to respecting the pillars of sustainable gastronomy.
If you’ve not yet heard about it, don’t fret. Established in 2015 by Argentine chef Mauro Colagreco of three-Michelin-starred restaurant Mirazur in France (ranked at the top of the World’s 50 Best Restaurants 2019 list), the burger brand, in collaboration with the Il Lido Group, is slated to make its international debut in Singapore on February 25.
Carne’s first outlet and headquarters (launched in 2016) is located in Colagreco’s hometown of La Plata, Buenos Aires, Argentina. There have since been several openings across the country (including two more dine-in stores in Buenos Aires and another in Mendoza), but more significantly, in 2019 it became the first burger chain in the world to be classified a certified B Corporation. This essentially acknowledges the business’ social, environmental and economic contribution to doing better for the world. In short, the positive impact on its staff, community, environment, and customers.
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“We believe that everyone can eat healthily and deliciously, while acting responsibly for the planet,” Colagreco tells Tatler Dining Singapore, noting as well how the idea was born from a conviction that this could be best realised across a larger number of consumers with something as simple and accessible as a hamburger.
He adds: “As a B Corporation, we work to offer the highest quality products from local producers who champion sustainable production of food, and we’re committed to being an important voice of and for communities.”
The outlet in Argentina, for example, doesn’t use fresh tomatoes during the winter season, as there are no fresh organic tomatoes available locally. Instead, they use jarred tomatoes, which he stresses are free of chemicals and preservatives, prepared for them at the end of the summer by non-profit organisation The Association of Landless Farmers (Union de Trabajadores Rurales Sin Tierra). “Also, we use vegetable straws (made by The Workers Cooperative of Native People) that are reusable, biodegradable, employ farmers and generate roots in towns with few employment opportunities,” he expounds.
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