Minimizing food waste is possible. The first results of the Food Sharing project, financed by the Lazio Region with the Solidarity Community Call 2020, say this, discussed Wednesday by videoconference. “But we still have to grow a lot”. On the morning of Wednesday 14 September 2022, we talked about the promising results achieved by the Food Sharing project of the Banco Alimentare del Lazio and it was done during a long call opened by the director Monica Tola. “Today is an opportunity to discuss the results of a project that we particularly care about and which owes its success to the commitment and enthusiasm of donor companies, organizations that support people in difficulty, partners and operators of the Food Bank of Lazio “
Banco Alimentare del Lazio was also represented by Caterina Ruggieri responsible for the regional territory of the Siticibo program, born in 2007 to save cooked food and extremely perishable foods, on whose digitization the Food Sharing project is based.
Adolfo Villafiorita di Shair.Tech Srl, one of the creators of BringTheFood, a web app that easily allows all donors to report their surpluses to the Food Bank, has entered into the merits of the numbers. “The BringTheFood app has made possible, in just a few months, more than 3,500 donations for a total of over 161,000 kg of food saved from waste. Having a common digital platform has facilitated the creation of a dense network of relationships between people. There are many advantages (including tax) that are due to those who decide to donate surplus food through BringTheFood. There are real and concrete benefits for small and large donors as well as for restaurateurs “.
So yesterday’s meeting was an opportunity to discuss the project from the point of view of those who carry it out day after day on the field, often working in synergy. This is the case, for example, of Virginia Panai Food & Beverage Manager of the Mood Hotels hotel group.
“I have been working in this sector for years and I can say with certainty that food waste is inevitable, especially for the buffet service. If we talk about the structures that I manage – says Virginia Pana – we are talking about considerable quantities of food surpluses. For this reason, projects like this must be supported, especially in a historical period in which the European agenda imposes well-defined eco-sustainability standards. My goal is to make the service active for all the structures I manage, not just for a part of them. We still need to grow ”.CopyAMP code.
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