Qualitaly_111

JUN. JUL. 2019 V in fact, in their new headquarters, has developed a photovoltaic system for the production of clean energy, energy that it uses for its own consumption. “They ask us if we have any secrets or any strategy,” continues Salvatore, “we have no particular magic formulas... in all these years we have looked back and we have believed in the path taken: in 2014 we acquired a company specialising in breakfast pastries, since 2015 we have been Bindi dealers and from 2018 for Motta e Alemagna. We look to the future and deal with it with new projects, such as the one done last year for the construction of another -20 ° cell of about 500 square meters and the computerisation of the entire part relating to orders. FLEXIBILITY AND ATTENTION TO THE CUSTOMER In Sicily, as throughout Italy, the world of catering and the Ho.Re. Ca. channel, since the beginning of the new millennium, has undergone changes, both in terms of tastes, culinary preferences and customs. “We noticed that, compared to a few years ago, the end customer has changed their habits,” continues Di Maggio: “before, as far as possible, they tried to return home for their lunch break. Today, however, the lunch break is getting faster and faster and you stop in a bar, in a restaurant, in a bistro, perhaps to enjoy a single course, a pizza or something you can eat in a smarter way. Of course, this greatly affects our business.” According to one of the founders of Il Pascolo Verde, there are still many projects in the pipeline, both to increase the number of products in the catalogue and to continue to focus on the philosophy that distinguishes it: flexibility, quality products, good value and the innate attention that, since 2003, follows the needs of customers. AT PAGE 14 THE BOTTOM LINE Restaurants without plastic? Here’s how they did it! Terms such as PLA, compostable, second-life material are now familiar to some of the chains that have decided to limit the use of plastics in their premises and who have shared their experience By Elena Consonni The European Directive is now in force, which requires the abandonment by 2021 of the use of some disposable items such as plastic cutlery, plates, straws. In the last issue we presented technically the object of the directive and the position some local authorities have already taken. Today we can see how some administration exercises, more sensitive to environmental issues, have been organised, to start the process of progressive reduction of the use of plastic and how suppliers are also adapting their ranges. “LIFE WITHOUT PLASTIC IS POSSIBLE”, THIS IS THE MOTTO OF PANDENUS Premises open from early morning to late evening, bistro with a menu created by starred Enrico Bartolini, B&B... In a few years Pandenus has become a reference point in Milan with its points of sale - each with its own soul - located in various areas of the Lombardy capital. Philip Lecardane, the founder and creator of Pandenus, tells us how why he decided to abandon the use of plastic in the premises of the chain. “We are very sensitive to this issue,” he explains, “moreover, many packaging suppliers are working to provide alternative solutions. We have the good of the planet at heart and we want to actively contribute.” The conversion will begin with Pandenus Melzi d’Eril, the only franchise in Milan, which in June will return to the Pandenus group, for a total of 6 premises owned. The next stop is Piazza Gae Aulenti and then Brera, at Pandenus Mercato. It will then be off to Pandenus of Largo La Foppa, via Tadino and Corso Concordia 11. The chain is working to convert all that is possible. “With regard to the take-away packaging, we will use the compostable,” he explains, “and the same goes for plastic cups, cutlery and straws, which will be PLA. The bags are biodegradable, but as a matter of company policy, and conversion of image, we will replace them with personalised paper bags with which we will communicate to our customers that Pandenus has chosen an eco-friendly packaging. This step will take 45/60 days, due to practical and logistical issues. The paper that we chose to use both for the customisation of the packaging for our new menu, which entered into force on 1 month ago in Pandenus Gae Aulenti and the Market is recycled and not plastic. This paper does not use chemical or metallic agents and is recognised as recycled paper with the FSC threshold. Our new motto will be: LIFE WITHOUT PLASTIC IS POSSIBLE. We are not encountering major difficulties in this conversion phase, as our team is sensitive to the topic and is giving the maximum to create a network of suppliers and professionals who can support us in this step.” OBICÀ MOZZARELLA BAR: REDUCING PLASTIC IS A SOCIAL RESPONSIBILITY Obicà was born 15 years ago in Rome, giving life to the concept of a mozzarella bar, to which over the years has been added the pizzeria and the culinary offering. Today the brand Obicà consists of 24 restaurants in Italy and abroad, from Japan to the USA. The restaurants are very different, both for the location and for the number of seats but still hold a guideline in the design, in which the contemporaneity of