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FEB. MAR. 2019 XIII in which he lives. If we reduce waste it will benefit the environment and consequently our health. So, the first step is to donate freely.” Then there are the tax implications: the law introduces measures relating to tax relief such as the reduction of tax on waste. Regarding VAT, the supply of free food in favour of third sector subjects is treated as its destruction, while safeguarding the deduction of input VAT. They do not generate taxable income, without prejudice to the deductibility of costs incurred by the transferor. Some advice for restaurateurs? “In the first place – she says – to identify the Third sector associations and agree on the best ways for the withdrawal of unsold products according to the needs of the receiver, avoiding the product rests at room temperature. If you decide to freeze or chill until it reaches refrigeration temperature it’s appropriate to define a procedure and discuss with your food safety advisor. It might seem complicated but it is simply to anticipate and manage through the H. A. C. C. P plan that is already in use, the food security of the donated dish, as if the needy person was a regular customer.” ______________________________ BOX NO WASTE ON A CRUISE Since 2016, Costa Cruises has embarked on a path – the project 4GO - ODFOOD – on the theme of the value of food and responsible consumption, in collaboration with the University of Gastronomic Sciences of Pollenzo, Winnow, Cittadinanzattiva, the Onlus Fondazione Banco Alimentare. The project consists of several steps. The first is the reworking of the food offer in terms of sustainability. Then work was done on the reduction of waste in the preparation, starting from the analysis and quantification of the production of waste in all stages of the preparation. The analysis of the data is the basis of the review of the preparation processes and the setting up of improvement actions. Another aspect concerned the awareness of the guests to the models of responsible behaviour at the buffet, through the communication program, the “Taste don’t Waste”. An integral part of the project is the support of the network of Gardens in Africa project, promoted by the Slow Food Foundation for Biodiversity. To use the surpluses, Costa Crociere has activated a course together with the Onlus Fondazione Banco Alimentare to manage the collection and the distribution of “ready to eat” meals for social purposes not served on board. The preparation of food at disembarkation has led to the development of new procedures in close collaboration with the Customs Agency and the Maritime Health. “At Costa Cruises – says Stefania Lallai, Costa Cruises Sustainability and External Affairs Director – we focused on the enhancement of the food and, therefore, responsible consumption. With the program 4GOODFOOD we intend to halve food waste on our ships by 2020. On board our ships we promote a model of preparation and consumption of more sustainable food, with the aim of improving the cruise experience and the direct involvement of the guests. Since July 2017 about 80,000 servings of the meals prepared on board, not served to our guests, have been donated to charities thanks to the collaboration with local food banks from different c such as Italy, France, Spain, in conjunction with the docking of our ship in the Mediterranean. Recently, the program was also activated in Guadeloupe and Martinique, and our goal is to extend it further.” ______________________________ BOX RECYCLING NUMBERS The Fondazione Banco Alimentare onlus is one of the main protagonists in the responsible circuit of collection and redistribution of surplus food. From the catering sector it recovers from over 200 company canteens, 195 school canteens (only bread and fruit, because they are not equipped with the chiller), from the large hotels, catering and commercial establishments. The recovery in the first half of 2018 was as follows: • 697,313 portions of prepared dishes (starters, main courses and side dishes), • 89 tonnellate di pane, • 75 tonnellate di frutta, • 12 tons of various foods; In 2017 it was a total of over 490 tons of food. Thanks to the agreement with Costa Cruises, in 2018 over 10,000 kg in cooked, perfectly usable food has been recovered in four Italian ports (Savona, Palermo, Civitavecchia and Bari). ______________________________ AT PAGE 52 IN THE PANTRY Generous Italian rice An ancient cereal which found excellent environmental conditions in Italy, especially in the areas caressed by the Po. The undisputed ruler of the tradition of risottos and other Italian recipes, one which has seen an increase in consumption, both in home cuisine as well as catering. Pride of the Italian food sector known throughout the world By Maddalena Baldini Another record for Italy, this time for its rice, placed on the top step of the podi- um at European level for its production of 1 and a half million tons, distributed over approximately 240.000 hectares of land, equal to 50% of the entire sector in the EU. Currently, apart from the major regions in which rice is culti- vated – Piemonte, Lombardia, Emillia