{"id":2229,"date":"2024-02-06T16:08:37","date_gmt":"2024-02-06T16:08:37","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/circular-economy-for-food-catering\/"},"modified":"2025-10-24T15:21:01","modified_gmt":"2025-10-24T15:21:01","slug":"circular-economy-for-food-catering-en","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/circular-economy-for-food-catering-en\/","title":{"rendered":"Circular Economy for Food Catering"},"content":{"rendered":"\n

The taste of circularity<\/strong><\/h2>\n\n

Can a caterer become circular? What are the aspects to be considered?The University of Gastronomic Sciences of Pollenzo in collaboration in 2021 with Bibendum Group (a company specializing in gastronomic hospitality and the organization of quality events) and then in 2022 with the Associazione Tempi di Recupero (a network connecting chefs, hosts, home cooks ice cream makers, winemakers, artisans, bartenders and enthusiasts who make the recovery of culture and memory, their philosophy) and the Osteria La Campanara recently awarded by the famous Slow Food guide “Osterire d’Italia” as “Best Oste 2022,” have come up with a response.<\/p>\n\n

Franco Fassio, Scientific Lead of the project and professor of Systemic Design for Circular Economy at the University of Pollenzo, says in this regard: “In a global context in which an economic-cultural paradigm shift is necessary in order to avoid irreversibly compromising relationships with the best supplier of raw material known to mankind, namely Nature, it is necessary to stop and rethink, as Bibendum, Tempi di Recupero and La Campanara have done, one’s model of development. Starting with food in order to develop a change in consumption in a circular way means bringing attention back to biodiversity, communities, the quality of relationships, and the substance of behavior.”<\/strong>.<\/p>\n\n

The booth of Novamont, a world leader in the production of biopolymers, biodegradable and compostable, hosted this catering proposal for the 2021 and 2022 edition of Ecomondo, an international fair on technologies and innovation on environmental sustainability, once again proving itself as a leading company in intercepting innovation and offering it to a wide audience. In the dishes, a “circular menu,” different for each day of the event, but at the same time day after day becomes one big menu where raw materials intersect and interact to be used down to the last “scrap.” <\/p>\n\n

“Novamont, has been in dialogue since 2006 with the University of Gastronomic Sciences in Pollenzo to promote on the cultural and gastronomic events front a circular system. The adoption of new paradigms is necessary to unhinge our long-established habits, currently the real obstacle to a real reduction in our environmental impact.”<\/strong><\/p>\n\n

says Andrea Di Stefano, head of special projects at Novamont.<\/p>\n\n

How does the “Circular Economy for Food Catering” model work and is it put into practice? <\/p>\n\n

First, the model proposes shrewdness to reduce the negative impact on the climate and environment of the various stages of the catering preparation and organization work, maximizing the potential of each individual ingredient that makes up the menu. It then starts with the deployment of the 3Cs that characterize the University of Pollenzo’s vision of the circular economy applied to the food system: Capital, Cyclicality and Coevolution.Preserving and regenerating Natural Capital with which human, cultural and economic capital is associated is the starting point for a circular ecological transition. Cyclicity represents the working method that encompasses three basic concepts: extension of products and producer responsibility, metabolization of any surplus, and renewability of resources and energy.Finally, Coevolution indicates the set of priorities and conditions that a design must have in order to be considered circular, i.e., adherence to a collaborative and systemic paradigm that, through the application of win-win logic, generates a win-win solution, including the environment.<\/p>\n\n

The declination of the 3 Cs in the Catering industry is developed in 7 key points that we summarize here: <\/p>\n\n