1.
Foodinsider:
bottom up approach
to drive school canteen menù
Claudia Platrinieri
Paris, 5 august 2018

2.
Foodinsider

3.
School canteen committees
• Parents/teachers
• Monitor quality
• Negotiate menu
• Propose initiatives

4.
School canteen committees-> a problem?
• ask for change
• no answer-> strike
• conflict -> give up

5.
Risk of conflict
sandwich

6.
School canteen committees-> actions
change
negotiate
protest
3rd way

7.
Rating school canteen menu

8.
How the rating works
Score menu test Rating

9.
The power of reputation
Municipalities
School canteen
Indovina chi viene a cena
Enquiry program RAI3 Speciale TG1 TV7
Enquiry program RAI1
Petrolio
Enquiry program RAI1
Altroconsumo

10.
Foodinsider a benchmark
Indovina chi viene a cena
Enquiry program RAI3
Speciale TG1 TV7
Enquiry program RAI1
Petrolio
Enquiry program RAI1

11.
Scientific commettee
• health
• education
• sustainability

12.
Foodinsider: influencer
Municipalities
School canteen
[---] According to the last
year rating we are
working in order to
introduce new dishes in
our menu [---]
School canteen Officer
Parents
[…] no more butter, cream
puddings, cream cheese, cold
cuts, finger fish and so on. […].
And I thank you immensly
Elisabetta
Mother of a private school in Rome
For us [parents] the online test
and the rating
have been foundamental
to show that our menu was
absolutely not
balanced
Antonio
School canteen
committees

13.
3rd way

14.
why?

15.
INDICATORI DI QUALITA’
Industrial
process
1/4
school canteens
found negligent
by NAS police
Rejected
meals
Statistics says that 29,5% of the school canteen food is rejected

16.
INDICATORI DI QUALITA’
Service cost –
Municipality contribute = Service cost = RATE
Service cost +
Municipality income =
RATE RATE
(
Different approach in defining the rate: from € 2.50 to € 9.00 per child per meal

17.
Risks
Illnessobesitypoisoning
Reduced life
expectations
Increase of
health costs
Devolution
Reduced GDP
Change is necessary

18.
Evolution social food service market in the last 20 years
MAURIZIO MARIANI
Evolution: who wins, who loses
(
Middle man Producers
Workers

19.
discover

20.
pasto trasportato
centri cucine
industriali
balance
of menu
raw
material kitchen
quality drivers

21.
POTATOES dumplings with ragù
(MEAT)
and mozzarella (fresh CHEESE)
carne al ragù
(MEAT)
Baketd POTATOES
Pandorino
(DESSERT)
Insalata di cappuccio
(SALAD)
Spatzli agli spinaci
(CEREALS WITH SPINACH)
Scaloppina di tacchino
(TURKEY)
biete all’olio
(VEGETABLES)
salad
Pizza
pudding
meal examples

22.
PuddingChocolate brioche
Apple cake
without
sugar
process of cooking?

23.
menu
fresh processed
type
frequency
variety
quality of ingredients?

24.
• filetti Limanda impanati
• (dab)
• polpette di merluzzo
• (cod)
• medaglioni di filetti spigola
(sea bass)
• crocchette di filetti di nasello
• (hake)
• Primi: sedanini al sugo trota
• (trout)
• Primi: farfalle al tonno
(tuna)
Roma
Milano
bocconcini di coda di rospo
(monkfish)
Filetti di platessa arrosto,
(flounder)
Gamberi a spiedino arrosto
(prawn skewers)
Rimini
Finger fish, cod
breaded plaice
Tuna
fish
(finger fish/cod)
Civitanova Marche
Firenze
pesce al forno
pesce alla livornese
pesce fritto (fried fish)
pesce alla mugnaia
(Cod or hake)

25.
mistakes

26.
the 10 most common mistakes
Too many
proteins
Too much
red meat
Cold cuts Repetitive
vegetables
66% from 4 to 7
16% 8 or more
pasta al ragù (MEAT)
prosciutto cotto (COLD CUT)
peas (LEGUMES)
1 2 3 4 5
double portion of
vegetables
TRENTO
MANTOVA
BOLZANO
TREVISO
1 or more
70%VITERBO
CREMONA
salads, carrots, fennels
2 red meat a month
MILANO
BERGAMO
UDINE
2015/16
4 COLD CUTS
2017/18
NO COLD CUTS
VENICE
Few legumes
(pulses)
2/3 legumes
20%
risotto with peas
pasta and beans
pasta and chickpeas
pasta with cannellini beans
pasta pomodoro and lentils
Soup pasta and chickpeas
Rice with lentils
PERUGIA

27.
the school canteen models
Industrial kitchen
delivered meals
& school kitchen
Packed/
processed
food
fresh food
BIO
Milano Bologna Udine Cremona/Trento
Industrial kitchen
delivered meals
Industrial kitchen
delivered meals
School kitchen
Industr
ial
model
56%
Local
and
central
kitchen
24%
local
kitchen
20%
The quality of food changes according to the model

28.
[ New scientific point of view ]

29.
0
100
200
300
400
500
600
700
800
0 30 60 120 180 240
mg
Time (minutes)
Homogenized cooked fruits 73,9
Homogenized cooked vegetables 17,6
Cooked vegetables 31,6
Boiled spinach 72,0
Beans Soup 62,8
Hours of hot holding (+90 C°): dinner % LOSS OF POLIPHENOL CONTENT (mg/100 g)
step 3 - preparation / cooking 17TS NURSING HOME
Staging time and loss of nutrients

30.
The loss of nutrients

31.
The new protocol: NACCP

32.
driver

33.
Driver of change (2015-2018)
Aosta
43 83
(2015/16) (2018)
77 148
(2017) (2018)
Municipality
Trend: less meat more legumes more whole grain
Parents Company
Manager
Perugia Sesto
Fiorentino
44 105
(2016) (2018)

34.
Sesto
Fiorentino
• Local food
• Cook training
• New recipes
• No processed food
15

35.
comparison

36.
CREMON
A
2018
Organic >60%
Fruit as snack yes
Cereals variety 5
Whole cereals 4
Meat 5 (3 red meat)
Cold cuts NO
Legumes 4 (unica fonte proteica)
Eggs 2
Fish 7
Cheese 2
Vegetables 5 (a settimana)
Dessert NO
Dishes Ceramica
Kitchen 32
Nr. meals 3.000
Primo classificatoCREMONA ASTI 2018
Organic <40%
Fruit as snack NO
Cereal variety 2
Whole cereals NO
Meat 11 (8 carni rosse)
Cold cuts 2
Legumes 4
Eggs 1
Fish ‘Pesce’ 4
Cheese 4 + 2 yogurt
Vegetables 3/4 (a settimana)
Dessert 4 industriale
dishes plastica
Kitchen 1
Nr. meals 1.500
CIVITANOVA MARCHE 1 kitchen
32
kitchens

37.
Cremona
• Health & taste
(since 2007)
• Cook training
• Teacher involved
• 2 menus
Trento
sostenibilità
biologico e filiera corta
3° Rating menu scolastici 2017/18
1

38.
CREMONA Special menu
mixed salad with apple
and pumpkin seedsrise with almonds with
lemon flavor
yellow rice with zucchini
and pistachio pesto
spelled with turmeric
pumpkin and aromatic herbs

39.
aliens

40.
Best practice: Caggiano very short supply chain
You pay
according to
what you
supply of:
Oil Potatoes Chickpeas Beans
Tomatoes
Discounts:

41.
community

42.
Initiatives
book
training
guide lines
drive
change

43.
Recipes
book
Recipes to share?

44.
Dissemination
training
Multidisciplinary
for municipalities

45.
Good sense guide lines
guide lines

46.
• Low quality/hight fares
opportunity
Commodity service
Vision

47.
your challenge: manage complexity

48.
trust

49.
As the Nobel Prize Kenneth Arrow said,
trust is (also) an economic good
trust is the lubricant of the social system …
without trust is like an engine without oil,
after a while it crashes

50.
thanks
Claudia Platrinieri
Keep in touch claudiapaltrinieri@yahoo.it