Mo-Food
Mo Food was born from the union of Norbert Niederkofler.
A 360 ° consulting company in the world of food, at the crossroads of culture and food culture in its various forms, with the aim of creatively interpreting, supporting and promoting mountain culinary art with an eye to the theme of ethical and environmental sustainability.
Mo-Food
Mo-Food Service
- Event Management
Strategic consulting of idea conception, organisation, operational support and promotion of exclusive events and initiatives related to the world of food. - Advice
Restaurant Management Consultancy - Catering
Event catering service with refined and personalised menus. - Press Office & Database
Large database of international press contacts for both the food sector and other areas such as architecture, design, art, technology, environment, nutrition. - PR & Networking
Large database of contacts in various sectors useful for the development of projects, collaborations and business and/or personal partnerships.
Mo-Food Activities
- CARE’s - The ethical Chef Days
- Cook the Mountain
- AlpiNN - Food Space & Restaurant
- AlpiNN - 4 Hands Dinner
Mo-Food Collaborations
- CARE’s Chef under 30
(Restaurant Torre at Fondazione Prada) - Taste the Mountain
(IDM – South Tyrol) - DOLOMITES Top of the Chefs
(Val di Fassa)
CARE’s – The ethical Chef Days
CARE’s – The ethical Chef Days is an event created by a chef for chefs, bringing together chefs and restaurant experts from around the world who share the same goal, already highlighted in the name: take care. Of the territory, of the environment, of the rhythms of nature, of culture in all its forms.
A message to promote an ethical and sustainable approach to cooking, starting from the production and the conscious use of raw materials, passing through the work of producers and farmers up to recycling and reuse of waste.
CARE’s – The ethical Chef Days
A compact and representative group of chefs to spread a thought beyond the walls of restaurants and positively affect the behaviour of the individual as well as those from larger companies.
Cook the Mountain
In these years, step by step, we are reaching the goal that we set ourselves: to create a network that can "explore the future of mountain cuisine" to foster a new way of living the relationship between cuisine and mountain environment with positive effects on the entire economic, social and cultural world.
Cook the Mountain
The story so far
- 06/14: Presentation Days, Alta Badia
- 10/14: San Sebastian Gastronomica Congress
- 10/14: Milano Mountain
- 03/15: Turism Forum of the Alpine Region, Tirol
- 06/15: EXPO - Cook the Mountain moves to Milan
- 07/16: Destination Greenitaly, Rome
- 09/16: Base Camp, Plan de Corones
- 07/18: DOLOMITES Top of the Chefs, Val di Fassa
- 09/18: Cous Cous Festival, San Vito lo Capo
- 09/18: Cookin'Med, Agrigento
- 10/18: Cook the Mountain Day, Bolzano
- 05/21: Cook the Mountain Chefs Camp, Plan de Corones
Norbert Niederkofler and BWT: A Partnership for Sustainability
Chef Norbert Niederkofler, known for his “Cook the Mountain” philosophy, has partnered with BWT to serve DIAMOND MINERALIZED WATER, enhancing his restaurants’ commitment to sustainable practices. This collaboration not only elevates the dining experience at Atelier Moessmer and AlpiNN but also aligns with Norbert’s dedication to environmental stewardship.
Beyond gastronomy, Niederkofler co-founded CARE’s to promote sustainable actions that benefit local communities and preserve natural rhythms. This mission extends to BWT’s b.WaterMission, which seeks to bring clean water access to Africa through 10,000 wells. Together, CARE’s and BWT help to foster positive change, bridging culinary excellence and a commitment to the planet and its people.
