The food industry towards a virtuous culinary system

28/11/2024

In the catering sector, as in all sectors now, attention on the relationship between sustainability and nutrition is no longer just a choice, but a necessity, both in response to regulations and the growing demands of the market.

By virtue of all this, the food industry is changing, driven by a growing awareness, which is encouraging us to reconsider the impact of food habits with a view to sustainable food.

The concept of a virtuous culinary ecosystem is a very recent thing. As already highlighted in TheFork’s annual report for 2024, this is a fundamental macro-theme in the sector: ensuring access to sustainable, healthy and environmentally friendly food for all, choosing zero-waste practices, using local ingredients, and favouring balanced trade policies are the main objectives of this new ecosystem.

Thus, the food industry is not only responding to consumer needs, but is also presenting itself as a genuine model of sustainable innovation, anticipating future trends.

Sustainability and nutrition in the food industry for a virtuous culinary ecosystem

At a time when every individual produces an alarming amount of waste every year, as highlighted by the 2023 ISPRA Urban Waste Report, the food industry is striving for radical change.

The zero waste kitchen concept goes beyond simply reducing waste. Only a small number of restaurants that have fully embraced this philosophy, but they are growing in number. Their goal is to process each ingredient in such a way that nothing is wasted. This method not only involves the creative reuse of food waste, but also the use of completely recycled materials for furniture and equipment, setting a new standard for the industry.

At the same time, there is a growing tendency towards the large-scale use of local ingredients. Proximity reduces the CO2 emissions of food transport and benefits local economies by creating a direct link between producer and consumer.

Some companies use the farm-to-table system, not only in terms of a close relationship between producers and restaurateurs, but also in the sense of activities that include genuine botanical gardens within them, thanks to which they produce the ingredients they use.

In addition, recycling and composting are becoming common practices in restaurants, not only in state-of-the-art restaurants but in many common businesses. These methods make it possible to transform organic waste into valuable resources, making a significant contribution to reducing the environmental impact of the industry.

In addition to these operational practices, there is a growing awareness of the need to educate consumers. Restaurants and chefs are using their visibility to promote more conscious and responsible consumption, emphasising how everyday choices can contribute to a more sustainable future.

The green revolution in the catering industry is showing that it is possible to reconcile culinary excellence and respect for the environment, with excellent results towards healthy and sustainable food. With every dish served and every ingredient carefully chosen, restaurants not only feed their customers, they also nourish the planet. And in this collective effort, food sustainability is not just a choice, but the key to the future of food.

How can rice production foster a virtuous culinary ecosystem

For the restaurant industry to succeed in its aim of creating a virtuous culinary system, it is important for the industry to also pursue this goal at production level.

Rice production, for example, can promote sustainability at different levels, starting right from the field. Introducing sustainable farming techniques such as crop rotation, reducing the use of chemical pesticides, proper water management, and reviving old cultural varieties are all actions that can help reduce the environmental impact.

These practices, in fact, on the one hand protect local biodiversity and maintain soil fertility, and on the other they also ensure a higher quality harvest that meets the current expectations of consumers, who are increasingly choosing ethical and sustainable products.

Rice production can be an important stimulus to boost the local economy. Collaboration between companies and small farmers fosters local markets, which both improves the quality of life of farmers and strengthens the food supply chain.

Finally, the importance of educating consumers, still not fully aware of these issues, on the consumption of sustainable products, in particular rice, should not be overlooked.

Through awareness-raising campaigns and educational initiatives, producers can convey the importance of responsible food choices. Through information on rice cultivation practices and the benefits of buying sustainable products, an informed demand is created that further supports virtuous practices in the rice industry.