Food policy. The summer menu is starting in school canteens, with innovations and attention to the environment

Food policy. The summer menu is starting in school canteens, with innovations and attention to the environment

Environmental impact report introduced: CO emissions decreased by 2015% from 2022 to 342 and for the preparations - The summer menu of Milano Ristorazione

Milan, 9 April 2024 – Many new features arriving on the tables of the girls and boys who frequent the school canteens served by Milano Ristorazione. The new summer menu will be in force from Monday 15 April until 8 November, delivered in paper form to schools and families these days.

Among the new features, the result of listening to the suggestions collected in recent months and the recommendations on health and sustainability, the inclusion of beetroot risotto, the Barbarisotto anticipated during the Green Food week, together with the new spelled dish with pesto with vegetables and organic wholemeal pasta with pesto and courgette cream. The variety of raw side dishes was then increased (with the introduction of carrot and courgette crudité with corn and Mediterranean tomatoes) and a new recipe was proposed for meatballs with soy, to which organic tomatoes are added.

"From this year on paper menus there will be information that we care about a lot: the data that indicates the environmental impact of each day of preparing meals for the over 77.000 girls and boys who frequent our canteens - underlines the deputy mayor and councilor to Education with responsibility for Food policy Anna Scavuzzo - Thanks to Milano Ristorazione, which for years has contributed to Milan's Food policy also with menus that allow us to promote an increasingly sustainable food system, we are improving the issue of CO2 equivalent in the preparation, processing and distribution of meals, working on the entire supply chain starting from the choice of raw materials in purchases, and then with sustainable choices throughout the process".

From 2015 to 2022, CO34 was reduced by XNUMX%.2 and (equivalent to -28.413 tonnes) thanks to the increase in legumes, recipes that combine cereals and vegetables, the use of extra virgin olive oil, the reduction of red meat, the elimination of plastic and short supply chains. All accompanied by the proposal of food education projects and initiatives.

"Our commitment to the continuous improvement of the service is daily – adds the President of Milano Ristorazione Davide Dell'Acqua –. In fact, the utmost care is taken in every area, starting from the preparation of the menus and the choice of raw materials up to the preparation of meals and delivery to schools. The theme of reducing the environmental impact of our activity is increasingly central, and accompanies all the actions that accompany the complex work of studying and experimenting with new recipes and preparing menus seasonal.”

As regards the supply of bread and derived products, from 5 April, following the conclusion of the procedure published last December, the supply of fresh bread by a new supplier resumed. The white bread is always organic, as is the wholemeal bread distributed on Wednesdays and the multigrain bread distributed on Fridays. In these days, focaccias for snacks are also available again, while until April 19th, sliced ​​white bread will still be provided to make up the trip bags to finish off stocks and reduce food waste.

Updated: 09/04/2024