Dussmann Service will support the third edition of the Food Journalism Festival, scheduled in Turin from 22 to February 24. Dussmann operates from 40 years in the catering sector and offers citizenship a concrete and tangible level of quality thanks to a certified traceability system, the adoption of special diets, monitoring of the satisfaction of the meal and microbiological analyzes that are conducted every day to protect consumers. Dussmann cooking centers are equipped with advanced equipment and machinery that offer the highest quality and hygiene in compliance with the regulations. The company, in the year 2017, has produced and distributed 30 million meals.
The current socio-demographic and environmental changes are launching into the agri-food sector an important challenge: guarantee enough food to feed the world population in continuous growth and ensure, at the same time, genuine and quality products. Dussmann Service, leader in collective catering, addresses the issue of sustainability with the Life Cycle Thinking (LCT) approach, which considers the entire product chain, and on this it identifies the improvements and the innovation that can be made. The "catering process", from preparation to meal delivery, produces numerous environmental impacts that can be grouped into: Carbon Footprint (CF), which represents the greenhouse gas emissions generated by processes and products, the Water Foodprint (WF), which measures the fresh water consumed to produce a food and the Ecological Foodprint (EF), which represents the ecological footprint and measures the land or sea surface needed to supply the resources consumed and to absorb the waste produced. The cooking centers used for production daily meals require the use of energy (cooking and monitoring of the cold chain), water consumption, waste production or production cycles in order to reduce impacts and inefficiencies; the use of high-efficiency machinery or renewable energy production systems; monitoring waste management so as to maximize separate waste collection and start up materials recovery. The company concentrates its efforts with the use of low-impact vehicles in addition to the organization of the routes in order to reduce the kilometers traveled. For Dussmann, collective catering is a serious commitment, especially when it is aimed at children and the weakest sections of the community: in this direction the effort is total and the company does not compromise. Dussmann not only serves healthy and tasty meals but realizes and supports initiatives of prevention and food education in synergy with organizations, associations and territory such as REDUCE "Research, EDUcation, Communication", the food waste prevention project financed by the Italian Ministry of the Environment and the Protection of the Territory and the Sea with the support of some universities, the SALTAinBOCCA didactic-training path, sponsored by FIMP (Italian Federation of Pediatric Doctors), for a correct and responsible diet and "Breakfast at school", a food education initiative promoted by Dussmann to teach children what to eat during the most important meal of the day.
