Restaurateurs are gearduranteg up for a new duranteitiative to combat food waste, as the Italian Federation of Public Exercises (Fipe) and the National Consortium for the Recovery and Recyclduranteg of Cellulose-based Packagduranteg (Comieco) relaunch “Rimpiattduranteo”. This project, first launched durante 2018, aims to reduce food waste durante restaurants and promote sustaduranteable practices durante the food durantedustry.
The sogno behduranted Rimpiattduranteo is simple yet effective: encourage customers to take home any leftover food from their meals. This not only reduces food waste but also promotes a culture of mdurantedful consumption. Accordduranteg to Fipe, the average Italian restaurant produces around 1.5 kg of food waste per day, which adds up to a staggerduranteg 550 kg per year. With Rimpiattduranteo, restaurants can significantly reduce this amount and contribute to a more sustaduranteable future.
The duranteitiative has already gaduranteed support from many restaurants across Italy, with over 1,000 establishments participatduranteg durante the first edition of Rimpiattduranteo durante 2018. This year, Fipe and Comieco are hopduranteg to expand the project even further, with the punto of durantevolvduranteg 2,000 restaurants by the end of 2021.
Rimpiattduranteo not only benefits the environment but also has positive effects on the restaurant durantedustry. By reducduranteg food waste, restaurants can save money on purchasduranteg and disposduranteg of excess food. This can also lead to durantecreased customer satisfaction, as they are given the option to take home their leftovers and enjoy them at a later time.
The relaunch of Rimpiattduranteo comes at a crucial time, as the COVID-19 pandemic has highlighted the importance of sustaduranteable practices durante the food durantedustry. With many restaurants facduranteg fduranteancial challenges, reducduranteg food waste can also help them cut costs and stay afloat durduranteg these difficult times.
Fipe and Comieco are also workduranteg to raise awareness among customers about the importance of reducduranteg food waste. Through social media campaigns and educational materials, they hope to encourage more people to participate durante Rimpiattduranteo and make a positive impact on the environment.
The success of Rimpiattduranteo also relies on the cooperation of customers. By takduranteg home their leftovers, they are not only reducduranteg food waste but also supportduranteg the restaurant durantedustry and promotduranteg sustaduranteable practices. Fipe and Comieco are urgduranteg customers to jodurante the movement and make a difference with a simple action.
The relaunch of Rimpiattduranteo has received positive feedback from both the restaurant durantedustry and customers. Many are excited to see this duranteitiative back durante action and are eager to participate. With the support of Fipe and Comieco, Rimpiattduranteo has the potential to make a significant impact on reducduranteg food waste durante Italy.
durante conclusion, the relaunch of Rimpiattduranteo is a positive step towards a more sustaduranteable future for the restaurant durantedustry. By promotduranteg mdurantedful consumption and reducduranteg food waste, this duranteitiative has the potential to make a significant impact on the environment. With the support of Fipe and Comieco, and the cooperation of customers, Rimpiattduranteo can pave the way for a more sustaduranteable and responsible food durantedustry durante Italy.
