In a world that increasingly turns its gaze to attention to the environment and to the sustainability of the food supply chain while respecting nature, the issue of food waste in domestic habits and in the field of catering becomes increasingly topical, especially in the most developed countries.
In fact, catering plays a key role in the food consumption, but considering the general state of well-being enjoyed by the catering sector, it might be difficult to develop new strategies aimed at reducing the food waste and the subsequent emissions. In this regard, the IPCC report revealed that reducing emissions is proceeding slowly compared to the environmental damage we are facing. However, companies are always trying to contain costs and maximize profits, and their policy on the use of raw materials and food recycling can be reviewed if some important factors are taken into consideration. As a matter of fact, the general increase in the cost of raw materials also plays a crucial role in food waste, since it leads restaurateurs to a better rationalization of them in order to try to cut the expenses and the waste of food related to it.
What better possible example than that given to the entire catering chain than the one traced by restaurants and chefs awarded with Michelin Stars? It is precisely from the highest point touched by the restaurant industry that we should begin to set an example on how food recycling should be treated while avoiding food waste.
Doggy bag and alternative solutions for food waste
From waste food to recycling possibilities for subsequent meals. If in the past the concept of doggy bag has often been seen almost as a gesture of bad taste, now its role, thanks to the ever-increasing awareness in the food world has been clearer.
The doggy bag evolution, both from an aesthetic and functional perspective, show off today an elegant look made with biodegradable materials. As a matter of fact, many of these objects are designed to be exhibited as a trendy accessory, while serving a specific and important purpose for the sustainability of the planet. There is also another system to reduce food waste, that is to distribute free of charge all food that should be destroyed in a different way to associations involved in the sector and food banks.
Luxury Chef Dining Solutions
Starred chefs such as Carlo Cracco and Cristina Bowerman have joined several awareness campaigns, lending their influence to increase the level of attention of consumers. Carlo Cracco made a video in which he showed the environmental impact of food itself, while reporting the bill of CO2 emissions, with an 8% of greenhouse gas emissions due to food waste and that must be reduced not only in the kitchen but also on the table.
A sense of responsibility and constant control of the internal supply chain, especially when renewing stocks, remain the first tools to combat the phenomenon of food waste. Only by optimizing these two aspects will we achieve a significant reduction in waste, waiting for the studies implemented in the sector to produce alternative solutions.
