On the premise that economic growth is quite compatible with an acceptable level of environmental quality, Risteco aims to promote the implementation of sustainable development principles in catering.

Risteco brought together in a series of publications "I Quaderni di Risteco" (Les Cahiers de Risteco) all aspects of environmental impacts created throughout the production chain of catering and possible solutions to increase the eco-efficiency by creating new procedures in a life cycle of the production chain. In particular specifications Risteco underline the positive aspects and possible synergies derived from an ethical and sustainable approach.

One of the research on which we work relates to the production of raw materials in the case of project Proteinn "from the land to the canteen for a quality school meals. "

This project proposes to assess the influence of sustainable agricultural practices as the use of biofertilizers (microorganisms symbiontes) on the quality of tomatoes. This is highlighted through techniques of molecular and quantified biology, the relationship between mycorrhizae, recently admitted in Italy as a method of fertilization compatible with organic farming and production of tomatoes, one of the flagship products of the Italian kitchen.

The fungus Glomus mosseae interacts positively on the growth and development of tomatoes, and the production of fruit (major productivity over a longer period), which can be explained by better mineral nutrition due to symbiosis with G. mossae. The analysis of gene expression in fruit also shows differences currently under study.

Documents founders:

Can we produce a healthy diet without considering environmental factors among the priorities? Some elements to frame the problem:

• The quantity of food purchased per person per year exceeds 700 kg, while 500 kg of waste are produced approximately a year per person. 40% of this waste is derived from what we eat.
• 43% of the ecological footprint also drift of what we eat and 21% of emissions of greenhouse gases are produced by the transport business, 9% by agricultural activities and 3% waste.
• 30% of children (on average over the European territory) may become obese adults and about 7% of health expenditures are used to treat damage to poor nutrition.
• 30% of cancers are derived from our diet.

Food quality is a fundamental concept which summarizes all the interactions between diet, environment and health.

With the goal to give the preparation of a meal quality while posing the question of the impact caused by the activity is a concrete and practical way to achieve the concept of sustainable food. In such a context, the environment is certainly an economic and strategic variable that exert, at least in the long term, significant impact on business growth. 

Relations with other allies:

• In 2003, Risteco, then division Environment Sotral SpA, started its journey through collaboration with the Environment Park and the office of study: Studio LCE to study eco-efficiency of the catering and develop a cycle of life approach for the catering and logistics.
• Created in 2005, the Consortium Risteco has extended its relationship to create a network of international alliance between own members and other organisations operating in the forefront as regards the promotion of sustainable food models.
• Is a member of AlimenTerra(www.alimenterra.org) a network of European organizations (FNCIVAM, AIAB, CERAI, Food Links UK-Sustain, the Charles Leopold Meyer Foundation, LTO Nederland) working for the creation of a European sustainable food system.
• It works with Sustainable Food Lab (SFL) (www.sustainablefoodlab.org), which includes food business (Unilever, U.S. food service etc.) and associations such as WWF, governmental organizations, universities and private foundations. SFL's mission is to accelerate progress with regard to food supply and agricultural systems to improve the quality of life in the world.
• It works with the leading consulting firm for collective catering France Philippe Hersant & Partners (http://www.phpartners.fr/accueil.php).
• The Consortium Risteco was present at Cantina 2007, the first convention of the catering business, Paris La Defense (March 2007), with a presentation on the theme of the challenge posed by sustainable development, threat or opportunity?
• The Consortium Risteco also began a collaboration with Slow Food, within 2 projects on sustainable catering in hospitals and restaurants.
• Risteco is part of the logistic and catering organisation during the coming events of Salone del Gusto and Terra Madre 2008.