Qualitaly_114

DEC. JAN. 2020 X with products still present in our territory. Just wait another 15 days to give the customer dishes with winter products and fruits. All this information, on product seasonality, on the techniques of sustainable production and above all on how to eat correctly, must be passed on to the youngest in order to offer them a better future. The basics must be sought in the family or in the local traditions. Simple information, like ‘when it’s cold you don’t have to eat red products like peppers, watermelons, tomatoes or peaches, because they’re products that don’t bloom and don’t grow without the sun’. THE FUTURE LIES IN EDUCATING THE YOUNGER GENERATIONS Anecdotes and information should be passed on to children so that they remain etched in their memory. But in the next phase, the pre-adolescent phase, this is not enough, a more articulated intervention is required, an academic one. Slow food, for example, an international non-profit association that works in 150 countries around the world to promote good, healthy and fair food, for some years now, has been visiting schools to do just that: raising awareness among young people by addressing issues concerning the environment, sustainability and food. ‘Orti in condotta’, which this year is 10 years old, is one of its projects, dealing with these issues. It is a festival involving teachers and students from 880 Italian schools. This is an educational event which, for a week last November, chose to devote itself to climate change, the aim of which is to bring students closer to the issues of seasonality, the importance of consuming local and seasonal products, because in this particular historical moment we must entrust the survival of the planet to the new generations. The consumer has the right to find seasonal products on the tables of restaurants, because respect for nature also becomes the rediscovery of unknown flavours, it’s healthier and is a source of business. AT PAGE 24 IN THE KITCHEN Sustainability: also possible in the catering sector The Bolzano Communication Forum recently addressed the issue of sustainability in tourism, providing useful insights for the ‘sustainable’ management of a restaurant. Let’s find out how By Elena Consonni Whatever you think about Greta Thunberg and the Friday for Future movement, one merit must be acknowledged: having brought the issue of climate change and the impact of human activities to the front page. Greta reminded everyone of the need to act more responsibly, for the new generations and the Planet that will be inherited by them. Sustainability is the main road that even economic activities must pursue to achieve their legitimate profit, without detriment to the future generations. Catering is also called upon to follow the path of sustainability. How? Some suggestions for restaurateurs arrived during the Hotel fair organized by Fiera Bolzano and now in its 43rd edition. The main event of the event was, as usual, the Communication Forum, entitled this year “Sustainability in tourism: what will the guests of tomorrow choose?” This issue, discussed by international experts and operators of the catering and tourism in South Tyrol, sought to offer professionals a few ideas for working with more sustainable patterns. YOU HAVE TO HAVE A POSITIVE FOOTPRINT The meeting began with a provocation from Professor Michael Braungart, professor at Leuphana University in Lüneburg (Germany), founder of EPEA (Environmental Protection Encouragement Agency) - Braungart is a supporter of the concept “Cradle to Cradle”, according to which, products must be designed so that they return to being something useful. “It is not important to reduce the production of waste to zero - the academic began - but we must ensure that the things we produce do good to our environment. To have zero climate impact would mean not to exist. We need to rethink the products, so that there is no waste but what remains is useful, positive and reusable: a sort of “material bank”. Quality, innovation, and beauty. A harmful product is not good quality. We must therefore strive to leave a positive mark on the environment, to improve the world. MAGAZINE