Sustainability and Food Waste in Cooking Shows. On-Screen and Off-Screen Practices in MasterChef Italia

Authors

Veronica Innocenti
University of Bologna image/svg+xml
Paola Brembilla

Synopsis

This paper explores the integration of sustainability and food waste reduction themes in the program MasterChef Italia, the Italian installment of the global franchise, situating it within the broader context of lifestyle television’s growing responsibility to promote sustainable practices. First, we provide an overview of the history and formal features of food television and cooking shows, investigating how they can influence everyday practices and cultural norms; second, we explore the issue of food waste and sustainability related to the cooking shows genre; third, we focus on the case study and we analyze the program’s normative attitude towards what is “good” and “bad”; fourth, we detail its on-screen and off-screen sustainable practices and examine how these are portrayed to educate and influence both contestants and viewers. In so doing, we illustrate how MasterChef Italia positions itself as an exemplar within the framework of sustainable shows, embodying a normative approach to civic engagement. By turning sustainability into a best practice, the show highlights the potential of lifestyle television, particularly cooking shows, to promote environmental awareness and responsible living. 

Author Biographies

Veronica Innocenti, University of Bologna

Veronica Innocenti is Full Professor at the University of Bologna, Department of the Arts, where she teaches courses on television history, f ilm and media marketing, fashion and audiovisual media. Her research is focused on the historical development of television formats, with specific reference to serial narratives. She is also interested in the relationship between media industries and audience reception, with a particular emphasis on gender dynamics. She has extensively written on television series, reality TV, and Italian media adopting an ecosystemic approach. Her most recent publications are La televisione italiana. Storie, generi e linguaggi (with Luca Barra and Paola Brembilla, Pearson 2024) and Moda e televisione (Carocci, 2025). She is Editor in Chief of SERIES. International Journal of Serial Narratives and Editor of Cinéma & Cie. Film and Media Studies Journal and she has been a speaker and organizer for many national and international conferences.

Paola Brembilla

Paola Brembilla is associate professor at the University of Bologna, where she teaches Television and Digital Media. Her research interests concern the interplay of business models, narrative forms and socio-cultural contexts in serial narratives, especially TV series and media franchises. She is the author of articles, chapters and books, among which La televisione italiana. Storie, generi e linguaggi (with L. Barra and V. Innocenti, Pearson 2024), Franchise Mediali. Industrie, narrazioni, pubblici (Pàtron, 2023) and It’s All Connected. L’evoluzione delle serie TV statunitensi (Franco Angeli, 2018). With Ilaria A. De Pascalis, she edited the volume Reading Contemporary Serial Television Universes (Routledge, 2018).

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Published

March 5, 2025

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Innocenti, V., & Brembilla, P. (2025). Sustainability and Food Waste in Cooking Shows. On-Screen and Off-Screen Practices in MasterChef Italia. In A. Bernardelli, G. Pescatore, & A. Sonego (Eds.), Green Narratives, Ecology and Sustainability in Contemporary Television - Exploring Narrative Ecosystems (pp. 189-206). Media Mutations Publishing. https://doi.org/10.21428/93b7ef64.2b469a89