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food left in the pot, which cannot be
replicated elsewhere. Otherwise, those
who have purchased it can bring it
home. In the United States it is always
here with us is necessary to overcome
the embarrassment of the customer
not used to reclaim what has already
paid. Many restaurateurs take kindly to
the request, because it means that the
kitchen was appreciated but perhaps
the portion was a bit ‘ too abundant.
However, are not always equipped
with food containers suitable, practical
and possibly ecological (not to weigh,
once again, on the environment). On
this front are also various initiatives
of local authorities and associations
that create de facto circuits restaurants
where it is offered and promoted to
customers the chance to take home, in
a safe and hygienic, any leftover food.
The repeat box for the restaurants in
the center of Perugia, “ Il Buono Che
Avanza ‘ “ in Milan, eco- pan in Rimini
or “Re- Gustami at home “ in the
Province of Trento are a few examples.
Comieco, National Consortium for the
Recovery and Recycling of Cellulose-
based Packaging, has created Portateco,
which in addition to food makes
it transportable bottle. It will be
remembered, however, for customers
who need to be put leftovers in the
refrigerator within two hours and
consumed within 24.
The waste in the kitchen
The waste also goes for the kitchen:
expired or spoiled food should be
thrown away, but there are also
leftovers from the kitchen. Here comes
into play the ability of management,
planning, purchasing, portioning (which
is not always given proper attention)
and conservation.
One way to minimize the extravagance
is known in advance orders, perhaps
giving the opportunity to the customer
to order online from home, and find
a meal ready at the right time: the
customer avoid long waits and the
kitchen is organized. Even retrospective
research on consumer choices can help
you better plan purchases. From this
point of view one hand the damage
management programs and new
technologies.
That sterted from Seattle and has
spread to Europe the app LeftoverSwap.
We use it to make available to their
leftovers home to those in the area who
were willing / need. We are recognized
as some restaurants. Side refrigerator,
there are innovations in packaging,
containers or with roofing materials that
change color as the date of expiration,
signaling that it is time to use the food
in question. Expiry date, which could
be eliminated by some dry food a long
shelf life, such as pasta, rice and coffee:
they are discussing EU farm ministers.
With the goal, once again, to eliminate
food waste, the European Union wants
to halve by 2025.
A commitment to communicate
Whatever way you undertake to reduce
waste, the result will always be positive.
Improve processes in the kitchen helps
the environment and saves money.
Facilitate the recovery of uneaten food
and wine is a service to the customer as
well as the environment. Donate meals
to charities and helps you communicate
with the local community improves
the image of the year, from the point
of view of social and environmental
responsibility. In short, there is no
excuse: the goal of zero waste is good,
right and proper.
Expo A race to limit waste
Next year in Milan Expo will discuss
nutrition, comprehensive and
sustainable. But where will end surplus
of 120 restaurants in active site and the
pavilions of more than 150 countries?
There is the risk of being crushed by
waste, mostly edible. Banco Alimentare
is already planning to pick up your food
surplus: at night because during the day
the area is strictly closed to traffic.
Caritas has set up a project of great
media impact: the Ambrosian Refettoria.
That’s a real mess of the poor who, in a
neighborhood on the outskirts of Milan,
will feed 96 needy every day cooking
the “ leftovers” of the Expo. But what’s
great? The chefs who will take turns at
the stove, and 40 between Italians and
foreigners who starred most can not:
Massimo Bottura first of which involved
the likes of Alain Ducasse, Moreno
Cedroni, Mauro Uliassi, Davide Scabin,
Enrico Crippa, Davide Oldani, Andrea
Berton...The surplus is served.
The chef
A restaurant where you do not throw
anything
A zero-waste restaurant. With this
philosophy, the chef Franco Aliberti
and Andrea Muccioli opened last April
hurray in Riccione. Born pastry chef,
Franco has worked in the kitchens of
the greats: Marchesi, Alaimo, Ducasse,
and then spent a year as Bottura “ to
retrieve the salt “, in view of the new
venture. We asked him what it means
to cook zero waste. “You mean just put
the profession at the service of the raw
material, which I try to use 100% but in
a functional way, not because it is the
fashion of the moment.”
Cheers from fish bones become chips,
tomato skins are dried and pulverized
to thicken the paste and spice branches
of the water in which it cooks, as the
shells of shellfish that “ add a marine
mineralogy that makes it even more
intense the flavor of spaghetti with
clams.”
Coffee grounds and plant parts used are
not used to fertilize the garden adjacent
to the restaurant.
What are the rules to follow to
cook zero waste? The seasonality of
ingredients, controlled seeing grow
vegetables, and dishes off the paper
because “ the fish I choose it according
to the availability and the market price,
making people think that an anchovy,
a pike or freshly caught a mackerel
have nothing to envy to the most prized
species: it all depends on how they are
treated.”
Communication is important: “The
kitchen is open and everyone can see
us cook. We purchase the right to avoid
surpluses, even at the risk of running
out of an ingredient. At that point, we
propose another dish, explaining the
reasons for our choices.”
Portions of the right size or doggy bag?
“ The idea of bringing the food at home
does not make it on the professional
chef, a heated plate can not be as good
as freshly made. We prefer to offer two
types of servings: tasting at half the
price and normal, so that the customer
will regulate their hunger.”
The same philosophy also follow
the furnishings and ceramics, often
recycled from recovered materials such
as sewing machines or benches, and
the choice of location, a former laundry
room of the Grand Hotel saved from
demolition.
Numbers
A third of the food produced is thrown
amounted to 1.3 billion tons per year
worldwide (FAO)
6 million tons (12.3 billion euro) food
thrown away every year in Italy
515 euro per year of expired foods
thrown from every Italian family
Discarded:
15% of the bread put on the market,
18% of the meat
12% of fruit and vegetables
