QUALITALY 138

Januar y/Februar y 2024 VI MAGAZINE aquaculture department, and by Paolo Barelli , president of the FI deputies, which envisages the introduction of the compulsory use of the so-called ‘doggy bag’, i.e., the container that allows you to take home the leftovers of food ordered but not consumed on the premises. WHAT THE STANDARD SAYS The new regulation actually regulates a practice that, in many parts of the eating out experience, is already a reality. In fact, the bill requires every restaurant and every establishment where food is provided to the public to equip itself with ‘reusable or recyclable containers to take away what the customer does not consume on the premises’. However, it is up to the latter to request them. But that is not all. The law also provides for another possibility: the customer can also use his or her own container, as long as the ‘hygienic and sanitary requirements of the law’ are met . What really changes with respect to the current situation is the introduction of penalties: operators who fail to comply with the indications of the rule, by not making the doggy bag available to customers, risk having to pay a fine of 25 to 125 euro. RAISING CUSTOMER AWARENESS Pushing towards this legislative tightening is the need to intervene on food waste: a raw nerve for Italy where, according to data from the BDFN Foundation, each citizen wastes 65 kilos of food per capita per year, due to incorrect consumption behaviour, at home and at restaurants. A ‘luxury’ that our country cannot afford. The point is, however, that the instrument chosen to achieve the objective may not prove effective. This is the criticism levelled at the proposed law by Fipe- Confcommercio, the Italian Federation of Public Establishments, which, on the one hand, expresses its appreciation “for an initiative that shines a spotlight on an issue that is more important than ever to ensure the sustainability of consumer habits”, but on the other, firmly reiterates that it is on the ability to make the latter responsible that is most important. “Introducing an obligation on restaurants is not the solution to the problem of food waste,” says Fipe, “because the resistance to asking to take home food that has not been consumed must come from customers, who can already take advantage of this possibility in any restaurant in the country. The proposal, therefore, should include initiatives capable of raising customers’ awareness to convince them to break down the cultural resistance, such as shame or embarrassment, that often discourages them from making requests to restaurant staff. It is precisely on this last aspect that we need to intervene with determination in order to spread a true culture of food sustainability based on the concepts of preservation, reworking and valorisation of every part of the food, which are distinctive of Italian culture”. At the moment, however, the structure of the rule does not seem to be moving exactly in this direction. At least according to the assessment of the president of the National Consumers’ Union, Massimiliano Dona . ‘This law,’ says Dona, ‘recalls “doggy bag” in its name, thus referring to a concept - that of the leftover food for the dogs - that doesn’t encourage the culture of reusing the food we have ordered at the restaurant’. THE COST ISSUE On the other hand, the objections to the rule based on the financial burden it could impose on restaurateurs do not seem too much of a concern. “It’s an extra 6 cents per container,” Gatta dismisses the issue, but, however, warns the category not to pass this cost on to the consumer by using the requirement as a pretext to alter price lists. This is a real danger, which Dona also warns against: ‘This new rule could give the cue to the ‘crafty’ restaurateur to further increase the bill. A possibility that must be averted. __________________________________ BOX Italians ready for a change If Fipe points the finger at the reluctance Italians show when requesting a doggy bag, the new data released by the Waste Watcher International Observatory would instead seem to suggest that the time is ripe for this option to become part of our nation’s habits in an increasingly big way. According to the survey, in fact, 47% of Italians ask for the container for leftovers to be present by default in restaurants. And almost one in three advises managers to equip themselves with reusable and eco- friendly bags. In addition, 26% suggest that restaurateurs provide a leaflet with tips for eating leftovers at home and for making new dishes from leftover food. Only 5%, on the other hand, suggest reducing the portions served, while the percentage of those who say they are not willing to take leftover food home is less than 3%. __________________________________ AT PAGE 26 DID YOU KNOW? Add a place at the table THE PROTOCOL WAS SIGNED TO LAUNCH THE PROJECT DEDICATED TO PROMOTING THE PRESENCE OF FAMILIES WITH CHILDREN IN RESTAURANTS: FOR THE YOUNGEST, A DEDICATED 10-EURO MENU by Manuela Falchero Children are at the centre of a new project launched by the Ministry of Enterprises and Made in Italy with catering associations including FIPE Confcommercio, which is now offering a dedicated menu for the youngest children at a maximum price of 10 euro. The title of the initiative is ‘Add a place at the table there’s an extra more child’: the Ministries of Agriculture, Food Sovereignty and Forestry, Health, Tourism and the Department for Family Policies of the Presidency of the Council of Ministers are also participating. The project has a twofold objective: to facilitate families’ access to dining out and to promote the catering sector, agricultural production and Italian-made products to the benefit of local tourism and seasonality. In particular, the participating