Sustainable catering is an approach to managing a catering business that, in addition to the objectives of economic growth, brings environmental protection and respect to the forefront, in the awareness that the future of the planet depends on the ability to reduce the impact of economic activities on it, as well as from the promotion of ethical and responsible practices.
Sustainability as a value and growth tool
All over the world, people are increasingly attentive to the issue of sustainability, that is, they evaluate their purchases of goods and services also in terms of brands' ability to have a positive impact on the environment and society.
This trend it is also reflected in the world of catering, where customers seek experiences that not only satisfy their palate, but are also in line with their values. Restaurants and venues that demonstrate attention to the environment, reduce waste and adopt sustainable practices are more likely to attract and retain a segment of consumers that will become increasingly large over time. Opting for sustainability is therefore a winning choice: an ethical choice, first and foremost, but with the ability to have a very positive impact on business growth as well.
Fast and effective sustainable catering strategies
A book could be written about sustainability in the food sector. Here, however, we will limit ourselves to provide some ideas to restaurant operators, to reflect on and make informed decisions.
- The first strategy is to adopt a serious commitment towards reducing food waste. This is the fundamental point, which cannot be missing in any case. It is obtained in different ways, but in particular through careful planning of the menu, the selection of versatile ingredients and the reuse (where possible and correct, of course) of the ingredients.
- Another significant action is the selection of local and seasonal raw materials. In addition to the goodness of local products, which do not require aggressive conservation techniques, this reduces emissions related to transportation and supports local economies.
- Transparency is then a key element. Informing customers about the origin of ingredients and the practices adopted improves the perception of the place, creates a sense of authenticity and strengthens the bond with customers. If the business model includes an option take away, the use of biodegradable or recyclable packaging is another step in the right direction.
- On the other hand, correct energy management is secondary (compared to the others) but also deserves consideration, as it has an impact not only on bills (and therefore on the economic sustainability of the business), but also on the planet. Beyond using modern and efficient equipment, it is also desirable to embrace renewable energy sources, by installing solar panels or using green energy suppliers.
The Role of Pinsa in Sustainable Catering
We believe that pinsa can have a positive impact on the idea of sustainable catering and can be an ally for activities that are attentive to their environmental and social impact. Let's see why.
It is a simple and versatile food
The pinsa is in line with the trend of sustainable catering thanks to its simplicity and versatility. As for the first point, pinsa is made from a few natural ingredients – flour, water, yeast, a pinch of oil and salt – and does not require complicated or particularly energy-intensive transformation processes. The absence of complex industrial processes makes it an intrinsically more sustainable product than many others, as well as maintaining its authenticity and purity, which translate into the goodness of the final product.
Pinsa is natively anti-waste
Another strong point of the pinsa is its anti-waste nature. For the catering industry, the Di Marco pinsa is available not only in the form of a flour mix, but also pre-cooked and frozen, with a shelf life of up to 18 months. This allows restaurateurs to manage inventory more flexibly, reducing the risk of having to throw away unsold products.
Pinsa is also a natively versatile product, and this fits in very well with the concept of anti-waste catering. It can be used as base for a wide range of dishes: as a main course served with a variety of condiments, but also cut into smaller portions and served as an aperitif or appetizer, adapting perfectly to informal or buffet settings.
The characteristic of being “modular” allows for use each individual portion efficiently, avoiding waste and ensuring that any surplus finds a concrete use, for the benefit of customers, the business and sustainability. For example, a pinsa not consumed as a main course can be cut into wedges and reused during service to accompany a drink or as part of a mixed antipasto.
It is prepared and cooked in 5 minutes (literally)
We usually consider the speed of preparation in terms of economic benefit (for the restaurateur) and experiential benefit (for the customer). In reality, the short preparation times – whether starting from the flour mix or from a pre-cooked base – is another aspect that makes it interesting also in terms of sustainability. In particular, the short cooking time and the simplicity of the product allows for significant energy savings and optimizes the use of resources.
The ideal base for zero-mile catering
Thanks to its neutral and versatile base, the pinsa can be used as a the ideal vehicle to enhance local and seasonal ingredients, which are the basis of zero-mile catering. Restaurateurs who want to embrace a philosophy of sustainability can easily fill the pinsa with local products, such as seasonal vegetables, artisanal cheeses or cured meats from small local producers. In this way, not only is the environmental impact related to the transportation of ingredients reduced, but local economies are also promoted and the maximum freshness and quality of the dishes is guaranteed.
