In our previous article we talked about an important issue: the food waste. Catering is one of the most involved industry by this argument in Coldiretti’s opinion – the federation of Italian farmers – staying that the 21% of waste comes from catering. This trend is having many improvements, in fact is increasing the number of restaurants that are enhancing the take away of the uneaten food through doggie or family bags for leftovers. Other activities are cooperating with social organizations in order to re-use leftovers by real anti-waste kits. Also chefs are giving their creativity to this kind of “poor kitchen”, giving suggestions and recipes in order to use again the so called “waste”. A good example is Massimo Bottura, chef and owner of a three-Michelin-star restaurant, with is book Il pane è oro. Pasti straordinari con ingredienti ordinari (Bread is gold. Amazing meals with ordinary ingradients.) showing recipes everyone can use to fight wasting. In this way, also the food recycling becomes an art: the chef takes the scraps of food and gives them new shape and life. This trend gave birth to pubs and restaurants serving customers meals packed using the food waste. Technology is giving is useful support and today you can download many apps that will help you, for example with the grocery list in order to buy in a better way or to manage you stock.
Don’t forget that in a restaurant not only food have not to be wasted but also other daily resources have to be exploited in the best way. This is the reason why our products have been thought following the energy saving and a less water and detergent consumption.