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Foodinsider Speech, Paris Eating City August 5th 2018

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Foodinsider Speech, Paris Eating City August 5th 2018

  1. 1. Foodinsider: bottom up approach to drive school canteen menù Claudia Platrinieri Paris, 5 august 2018
  2. 2. Foodinsider
  3. 3. School canteen committees • Parents/teachers • Monitor quality • Negotiate menu • Propose initiatives
  4. 4. School canteen committees-> a problem? • ask for change • no answer-> strike • conflict -> give up
  5. 5. Risk of conflict sandwich
  6. 6. School canteen committees-> actions change negotiate protest 3rd way
  7. 7. Rating school canteen menu
  8. 8. How the rating works Score menu test Rating
  9. 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. 10. Foodinsider a benchmark Indovina chi viene a cena Enquiry program RAI3 Speciale TG1 TV7 Enquiry program RAI1 Petrolio Enquiry program RAI1
  11. 11. Scientific commettee • health • education • sustainability
  12. 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. 13. 3rd way
  14. 14. why?
  15. 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. 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. 17. Risks Illnessobesitypoisoning Reduced life expectations Increase of health costs Devolution Reduced GDP Change is necessary
  18. 18. Evolution social food service market in the last 20 years MAURIZIO MARIANI Evolution: who wins, who loses ( Middle man Producers Workers
  19. 19. discover
  20. 20. pasto trasportato centri cucine industriali balance of menu raw material kitchen quality drivers
  21. 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. 22. PuddingChocolate brioche Apple cake without sugar process of cooking?
  23. 23. menu fresh processed type frequency variety quality of ingredients?
  24. 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. 25. mistakes
  26. 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. 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. 28. [ New scientific point of view ]
  29. 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. 30. The loss of nutrients
  31. 31. The new protocol: NACCP
  32. 32. driver
  33. 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. 34. Sesto Fiorentino • Local food • Cook training • New recipes • No processed food 15
  35. 35. comparison
  36. 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. 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. 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. 39. aliens
  40. 40. Best practice: Caggiano very short supply chain You pay according to what you supply of: Oil Potatoes Chickpeas Beans Tomatoes Discounts:
  41. 41. community
  42. 42. Initiatives book training guide lines drive change
  43. 43. Recipes book Recipes to share?
  44. 44. Dissemination training Multidisciplinary for municipalities
  45. 45. Good sense guide lines guide lines
  46. 46. • Low quality/hight fares opportunity Commodity service Vision
  47. 47. your challenge: manage complexity
  48. 48. trust
  49. 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. 50. thanks Claudia Platrinieri Keep in touch

Editor's Notes

  • Foodinsider is a network of people with difference competence that have in common the interest in the quality of food, mainly the food offered at school
  • At the beginning Foodinsider was formed by parents that were above all school canteen commissioners.
    School Canteen Committees is an organization present in many Italian cities and are formed by parents and teachers on a voluntary basis every school year. Their task is to monitor the quality of food and service by supervising school meals, tasting the food and filling reports. As an example, in Milan, there are currently 2.200 commissioners operating at school.
    Starting from 2011, the Milanese School Canteen Committees began to elect their own representatives (2 for each city zone, so 18 in total), a team of people who have managed to negotiate improvements of menus and service.
    Claudia Paltrinieri was a member of the first elected Representation of the School Canteen Committees, which ran for four years (2011-2015). She later founded Foodinsider, a digital platform devoted to food education with a focus on school canteen menus. The original aim was to share information among parents and provide tools to increase their awareness about the quality of the menus.
  • School canteen commettee monitor the quality of the school canteen service and can ask for changes.
    Sometimes if they don’t find any answer to the request of change and the food remain of a bad quality, then conflicts may rise
    In some cities of Italy where conflicts haven’t found any solution the result is that family have decided to give up and prefer to bring their own food made at home
  • The score menu is based on a test developed by the Milan Area 2 Public Health Unit (the Milan Area 2 refers to the southern suburb of Milan) in 2010. The test was used until 2017 and then dismissed when the Area 2 was incorporated to Area 1.
    The aim of the test was to evaluate the balance of school menus and the quality of the food served in school canteens located within the Milan suburb area. The metrics were based on the Guidelines of Italian school canteen dated 2010 and the WHO Recommendations.
  • Industrial process has decreased the quality of food
    Frauds are frequent in school canteen service
    The result is that about 30% of the food is rejected
  • There is also a question of price, because the rate in Italy can be 2.50 euro but rise up to 9 euro per meal
  • What is the risk?
    In some cases as we have seen in Pescara, the risk is the poisoning of children, but if you widen your perspective all this will have a great impact on obesity, increase of health cost on Gross Domestic Product
  • What we noticed is a great difference in the quality of ingredient
  • This is an analysis made by the local Health Agency of Trieste integrated with the Trieste University, in a senior residence in order to evaluate the intake of nutrient of the food served to old people. The result shows that there is a progressive loss of nutrients related to a number of aspects: like for example the time that pass from the cooking to the time the food is served
  • According to this protocol it is evident that a short supply chain, a catering with no proceesed food, the way of cooking and the kitchen close to the area of eating are all aspects that ensure a proper nutrition that mantain most of the nutrients of food