dialogues for a more sustainable foodservice

The work force of food service is made of millions of people.
in the usa 1 of 27 persons works in food service sector

These numbers are huge and we think that if we put in relation all these people,
we will increase personal and professional background of this category of workers.

For everyone who wants to contribute to the development of new models of sustainable catering, and therefore, who want to innovate and to evidence the relationships between food quality and environment quality, between food and health, “between food and environment”

To all the people who work and are interested to the future of food service sector.

Our objective is the construction of a network to exchange knowledge on sustainable development applied to food services.

We want that everyone can recognize the quality of meals and is able to pay a fair price according to such a quality. but what is the fair price? certainly not the price which include the depletion of non renewable ressources not even the lowest price; the food quality is a strategic element for people health, also linked with environment protection.

Models of sustainable catering

Sustainable food system =



Few numbers about our food system

1 billion people is suffering for lack of food and 1 billion people has pathologies directly caused by abundance of food.
In Europe, each inhabitant buy more than 700 Kg of food per year
and produce more than 550 Kg of waste (from which 40% is due to what we eat)
43% of the ecological footprint derives from what we eat
More that 30% of kids are too fat,
About 7% of health expenses are used to cure food-related diseases
21% of greenhouse gas derives from transport, 9% from agriculture and 3% from waste production (Source EEA Data 2006 for 2004)

L'Homme au centre

  • Re-professionaliser tous les métiers sur l'ensemble de la filière: du champs à l'assiette.
  • Travailler sur les conditions de travail à tous les niveaux.
  • Améliorer la rémunération du travail selon la réelle valeur ajoutée.
  • Offrir une alimentation saine et équilibrée pour réduire les pathologies liées à l'alimentation.

Analyse du Cycle de Vie

  • Comptabiliser, avec des indicateurs clairs et objectifs, les impacts liés à des phénomènes aussi différents que la consommation en matières premières, eau et d'énergie, les émissions atmosphériques, la pollution des nappes phréatiques et production de déchets.
  • Analyser toutes les étapes du cycle de vie des produits ou services, de l'extraction des matières premières, à la fabrication des produits, sans oublier la phase d'utilisation et l'élimination finale.

Le nécessaire rapprochement qui s'opère, grâce à l'ACV, entre tous les acteurs d'une filière, peut devenir un vrai moteur pour innover.

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