This is the first program underway in Italy in which sustainability is considered not only in the environmental, but also in the social and economic sphere.
There is a reality, in Emilia Romagna, which helps restaurateurs to certify their premises 100% sustainable, taking into consideration the environmental, economic and social aspects, in a broad and holistic vision of sustainability. It is an Association called Like healthy food and that strives to support and train anyone who wants to approach a more responsible way of managing their business, providing a sort of Ten Commandments for Sustainable Chefs. «Ours is a measured sustainability», explains Miriam Bisagni, president of PiaceCiboSano, «which leads to awareness and responsibility. But above all, what distinguishes us from other similar projects is that it is not a question of adhering to the ideological program but of a concrete, tangible and measured path ». The tenets on which the decalogue for sustainable chefs is based are three, as mentioned above, and specifically they are environment, society and economy. «Environment», Bisagni continues «because the restaurateur respects the environment and food, managing the resources he uses with awareness and a sense of responsibility. Company because it cares for people and customers, supports companies involved in the social sector and opens its restaurant to the community. Economy, finally, because it is committed to creating opportunities in the area in which it operates, invests in technologies and training, to reduce the environmental impact and to make work processes safer ».
How to become sustainable
Joining this project is the first step, after which you need to follow a handbook that summarizes the certification program. The points are articulated: favor raw materials from sustainable production that enhance seasonal, local and traditional products; operate a transparent communication through a menu that is able to transfer the choices of food quality in the dishes; use environmentally friendly materials, recyclable, reusable and reduced packaging; design sustainable menus suitable for everyone, then think of recipes that can respect the variety of choices for customers (vegan, vegetarian, etc.); counteract food waste and limit food surpluses; optimize consumption, ensuring that the restaurateur is fully aware of his expenses; pay attention to their brigade, in order to to grow the staff, mediating on working times and training all employees; act for the good of the territory, that is, to promote initiatives that enhance the place and the community in which one is inserted; make sustainable choices for all, such as children, people with disabilities, animals; in the end be able to network with the other players in the supply chain.
How many realities are part of it
To date, 35 subjects have joined this project. For all of them and for anyone who wants to participate, there is a training course with a theoretical and a practical part. Interested in this proposal are not only established restaurateurs, but many newbies, who see this project as an opportunity to open their own business, respecting certain requirements. “Sustainability is a driver of success”, says Bisagni, “which is increasingly valued and perceived as an acceptance of thought, but also a concrete value is perceived, capable of mitigating the impact on the surrounding land and environment” .
The certification obtained by the restaurateur will be valid for two years and will be verified during this period, implementing support actions if necessary.