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Food as a resource: the “Do not waste” policy.

The European and national regulatory framework promotes the measures taken to prevent food from becoming waste, through its reuse.

There are many ways in which food is wasted, starting with families, with unplanned purchases and exceeding the actual possibility of consuming these goods within the expiry limits of the products themselves. There are school and business canteens, hospitals, fruit and vegetable markets, restaurants and catering services, but also food producers and distributors with supermarkets.

 

In addition to preventing food from becoming waste it is important to think primarily of its recovery by shortening the distribution chain so that food which has not yet deteriorated and passed its expiry can be redistributed to canteens with social purposes, in addition to the real organization of collection circuits at the public and private catering centres, with capillary redistribution to the most deprived families, community accommodation, social-welfare centres.

Small and large examples of this diffusion can be found in the East Lombardy provinces, territories with rooted pilot experiences that are gradually extending.

The concrete cases:

  • Short chain markets
  • Purchasing groups
  • Km0 canteens and/or organic products
  • Waste reduction and re-use of excess products from large distribution and canteens
  • Didactic farms
  • Agritourisms
  • Organic producer networks
  • Restaurateurs
  • Specialised shops
  • Read the labels…
  • Training and updating courses
  • Scientific research
  • Food recovery organisations
  • Etc.

East Lombardy is the European region
of gastronomy 2017

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