(Adnkronos) - "Valorizzare e preservare il nostro capitale naturale e fare in modo che ci sia la possibilità di un accesso a un cibo adeguato e sano per tutti, è necessario ma non basta. Bisogna sempre tenere presente l'aspetto della sostenibilità economica". Sono le parole di Marco Frey Scuola Universitaria Superiore Sant'Anna di Pisa e Presidente della Fondazione Global Compact Italia, intervenuto al Secondo Summit della Ristorazione Collettiva, oggi, al Cirfood District di Reggio Emilia.
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00:00What is the role of collective restoration?
00:04Collective restoration has several functions.
00:07The first function, if we want, is to educate its interlocutors.
00:14Let's think when we address the school segment, for example,
00:18in which the aspect of food education is fundamental,
00:21and today food, in terms of sustainability, unites the three dimensions.
00:26It unites the environmental dimension.
00:28We must think about valuing and preserving our natural capital
00:32with the ecosystemic services it brings, first of all food,
00:36and secondly the social dimension.
00:38That is, to make sure that there is the possibility of access
00:42to adequate, sustainable, healthy food for everyone.
00:47In addition to this aspect, which concerns the ability to show
00:53how we can go in this direction, we must also find a full balance
00:57with the other dimension, which is the economic one.
01:00So it is necessary that there is recognition by the market
01:04or by intermediary subjects that guarantee the right value
01:09to the services that are provided, in order to make sure
01:14that this transition to a healthier and more sustainable food
01:19is fully experienced, with responsibility from all actors.