Ninety-four percent of restaurant owners in southern Sardinia reduce waste, and 88% focus on innovation. These are the results of a survey of local operators promoted by Fipe Confcommercio on the occasion of World Food Day .

88% of respondents reported a greater focus on sustainability among customers, while 41% used Sardinian products for over half of their raw materials. High costs remain the main obstacle to change. The most significant finding concerns the fight against food waste: 94.4% of responding operators reported having reduced the amount of food wasted compared to a year ago.

Specifically, 38.9% reported a significant decrease, while 55.6% reported a more modest reduction. Only 5.6% reported a stable situation. This result is accompanied by another important indicator: 88.2% of the restaurant owners surveyed said they had introduced innovations aimed at reducing food waste in the last twelve months.

Among the strategies adopted to limit waste, the most widespread is improved procurement management, followed by the donation of surplus food , customization of portions, and reuse of raw materials in permitted preparations. "Reducing waste is one of the areas on which the restaurant industry can have the greatest impact, through concrete and immediate interventions," says Emanuele Frongia , president of Fipe Confcommercio Sud Sardegna. "The results of our consultation demonstrate that operators are already working in this direction. Better organizing purchases, planning preparations, and enhancing raw materials means not only preventing food from being wasted, but also protecting the jobs of businesses and the economic value of production."

41.2% of restaurateurs declare that Sardinian products represent between 50% and 75% of the raw materials used in their kitchen, while the remaining 58.8% indicate a share between 25% and 50%.

(Unioneonline)

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