Food waste prevention and donation Ferrara 10 November 2017
About CIR food Our story starts in the 1970s. In fact, in 1977 the three cooperatives were born, which in 1992 joined together to create CIR food Cooperativa Italiana di Ristorazione, giving life to one of the most important Italian and European companies working in the collective catering industry (meals for schools, healthcare facilities, businesses, military organisations and communities), commercial catering and meal vouchers. We now have a presence in 16 regions and 68 provinces of Italy and produce 82 million meals thanks to the work of 13.000 people, the company s true strength. 2
The figures in school catering Over 205 mln euro turnover in 2016 40 mln meals served per year 200,000 students served every day 650 facilities managed Over 400 municipalities managed 3
Mission Our company philosophy has always rested on two pillars: maximum customer satisfaction and the spread and promotion of good eating habits. The company s mission is based on the general principles of: Protecting health Accessibility of meals Social sustainability (food education, dialogue, support and development of local areas and communities) Environmental sustainability (environmental education, reduction of energy impact, combating waste) 4
Phases Purchasing Production Distribution Consumption 5
Production efficiency Upstream: efficiency of the ordering and storage systems for raw and other materials through management systems that allow planning and optimising the consumption of the foodstuffs based on an estimate of the real requirements through 4 fundamental elements: Number of meals; Menus; Recipes; List of foodstuffs. 6
Efficiency during distribution Control of meal portions through: Personnel training Calibration of rations based on the various users Reference tools for portioning food Feedback about enjoyment level of menus and recipes 7
Less waste means living better Most common foods thrown away in schools 60% 30% 20% 15% Pulses (main course) Fish Vegetables (as side dish) Fresh fruit 8
Less waste means living better Actions: Reviewing recipes in terms of type of ingredients Optimising the menu offered as the best compromise between nutritional requirements and children s tastes Changing eating times: fruit in the morning rather than after lunch and eating unpopular dishes at the start of the meal Food education and aware consumption for users in the various age bands and for parents/teachers Checking and monitoring the enjoyment level of the menu and recipes Raising awareness of separate waste collection - there is a separate waste collection system in every facility, recycling points in company dining halls or restaurants. 9
Help us to reduce waste Children attending schools taking part are given a food bag to be used on a daily basis for taking non-perishable items not eaten in the canteen and at school home with them, such as bread and fruit, also as a means of making parents and families more aware. The bag, which is made of 100g 100% organiccotton can be washed and reused. Food Bag 10
Recovery of excess Cooperation with bodies and associations such as: Banco Alimentare (food bank), Caritas and Last Minute Market. For the collection and distribution of excess food to the needy 11
Recovery of excess School catering segment characteristics for recovery: Availability of equipment for processing excess to guarantee the hygiene of the donated meal Availability of non-distributed excess Possibility to recover bread and fruit as nonperishable items from dining halls Donation data for Ferrara in 2016 Type of meals/foodstuffs Quantities donated Meal Centre FIRST COURSES 100 PORTIONS/YEAR Via Gioia Centre MAIN COURSES 675 PORTIONS/YEAR Via Gioia Centre Donated to Onlus Monsignor Franceschini Association 12
The REDUCE project Monitoring procedure of food waste in school canteens Research, Education, Communication 13
Where? SCHOOL NAME ADDRESS DISTRICT Carducci 3 Via Ferrara 98 Ostellato Poledrelli Via M.Poledrelli 3 Ferrara Longastrino Via Gramsci 4 Argenta Via XVIII aprile Via XVIII Aprile 2/A Argenta When and how long? Since February 2017, for a period of two weeks: one during winter menu, the other one during summer menu. 14
Phases Wheighing of prepared food to send to the school (first course, main course, side dish, bread, fruit) Wheighing of all food left in the canteen: Leftovers Not served food Intact portions of bread and fruit 15
Kitchen Register 16
Register B: food left in the canteen 17
Less waste means living better Critical issues for completely reducing waste: Impossibility to satisfy everyone s tastes and at the same time comply with national guidelines that impose weekly frequencies for each type of food or particular combinations of types of dishes Waste in school catering although inevitable is still lower than domestic waste, therefore children need to be educated so as to educate families 18
Thank you! 19