1 Our committment and progress within the project Organic food in local schools
2 Guiding principles for school meals allowing families to balance the dinner in fair way Mediterranean diet: use products from agriculture and region, so large use of vegetables, fruit and legumes, wide use of complex carbohydrates such as pasta, bread, rice and cereals; First courses based on pasta are usually never combined with main courses of meat, on the contrary they are combined with soups; Fish is necessary every week; There are courses ( courses of long ago ) aimed at not losing our culinary tradition and, at the same time, at including it in modern life context, less wasteful from energetic point of view.
3 Quality indicators required in the call for tenders (valid until 2011) for the outsourcing of the catering service: Organic Every day at least one of these organic products is used: Rice, barley, spelt, flour, tomato puree, legumes, onion, celery, garlic, lemon, pumpkin, milk, yogurt, biscuits, marmelade, camomile tea, eggs, toasted brad- slices, crackers, fruit juice; Once a week: organic pasta Every day at least one of these organic (or coming from integrated pest control) products is used: apples, pears, kiwis, lettuce, carrots, in season- vegetables. D.O.P. (Protected designation origin) Only DOP products for Parmigiano Reggiano cheese, Parma ham. Meat In order to guarantee both quality anf traceability of the products, poultry, rabbit and beef come exclusively from national farms. GMO/OGM The use of GMO products is explicitely forbidden
4 The group identified 3 different targets for its actions: parents, pupils, other stakeholder. For the parents: meetings to explain the menus offered, in collaboration with the local sanitary services and expert nutritionists; definition of a representative responsible for the meals supplied (1 each school) and some meals committees ; meetings with the persons in charge of the meals preparation, open also to families and aimed at explaining the phases of these processes (with tastings);
5 For the students: to teach the importance of good nutrition and not to skip the meals; to stimulate active participation in the management of the refectory; to teach how to ask for a sufficient quantity of foodstuff to avoid waste; to teach the importance of recycling; to have a fruit snack at least once a week; to have snacks with fair trade products; to visits to local teaching, interactive and organic farms; promotion of the so- called educational agreement with the teaching staff, focused on the importance of a correct approach to the meal.
6 For the other stakeholders Debates with the local producers of organic products (used in the preparation of the meals for schools), in order to find an agreement to reduce the environmental impact, transport costs and energy consumption, and to have more fresh and top- quality products; Support to new forms of networking between the city centre and the rural surrounding area. The ultimate goal is to get to a sort of hand book that can be adopted by every Municipality
7 How was the call of the public procurement defined and what has the Municipality of Scandiano asked to the suppliers?
8 use of the most advantageous supply from the economic point of view using the following criteria: BASIC CRITERIA: 25 POINTS REWARDED CRITERIA. 45 POINTS ECONOMIC SUPPLY: 30 POINTS 100 POINTS IN TOTAL ACCESS REQUIREMENTS 1. QUALITY certificate for collective food delivering 2. ENVIRONMENT MANAGEMENT certificate 3. SOCIAL RESPONSABILITY certificate 4. FOOD SAFETY certificate 5. TRACEBILITY of the food chain certificate And moreover: NO genetically modified organism only Italian meat use of public water
9 BASIC CRITERIA: 25 POINTS Transport mean to deliver meals at schools MAX 5 POINTS Way of food procurement MAX 10 POINTS Information projects for customers - nutrition, health and environment - Responsible consumption - Local food origin - Sustainable waste collection MAX 10 POINTS PRODUCTS IN PAPER-TISSUE (compulsary) CLEANING PRODUCTS (compulsary)
10 REWARDING CRITERIA: 45 POINTS Use of of organic food products MAX 20 POINTS Use of local food products or Km 0 products MAX 5 POINTS Use of DOP and IGP products MAX 5 POINTS Distance of meals production center 3 points Improvement projects 3 points Staff training 5 points Further Improvement projects 4 points
11 Mercoledì 18 maggio 2011 Istituzione dei Servizi Educativi e Scolastici del Comune di Scandiano Provincia di Reggio Emilia dalle ore alle ore Presso Aula Magna Scuola Primaria L.Spallanzani Viale della Rocca, 8 LA DIETA MEDITERRANEA, BIOLOGICA, SOSTENIBILE COME PRESIDIO DELLA SALUTE Verranno trattati temi inerenti l educazione alimentare, il rapporto fra prodotto di qualità salute e ambiente, e i corretti comportamenti alimentari a scuola e in famiglia. THE ACTIONS Incontro con il Dr. Domenico Tiso Laureato in Medicina e Chirurgia all Università di Pisa, ha maturato un esperienza ventennale in Medical Marketing e Comunicazione per la Salute con interessi specifici per l'alimentazione, la nutrizione e gli stili di vita salutari e sostenibili. Programma Saluto del Sindaco di Scandiano Dr. Alessio Mammi Interverranno: v l Assessore alle Politiche Educative del Comune di Scandiano Dr. Alberto Pighini v l Assessore alla Agricoltura della Provincia di Reggio Emilia Roberta Rivi v la Dott.ssa Rossana Mari, referente educazione alimentare Regione Emilia-Romagna Coordina Maria Morgan Presidente Istituzione Servizi Educativi e Scolastici Per informazioni: Iniziativa organizzata nell'ambito del progetto BIOPERTUTTI promosso da: Ministero delle Politiche Agricole, Alimentari e Forestali Regione Emilia-Romagna, Assessorato Agricoltura.
12 Memorandum of Understanding with CONAD Scandiano & Arceto THE ACTIONS THE PREMISES Consumers are increasingly informed about the necessity to adopt an healthy lifestyle and diet ; The awareness about the environmental consequences of food choices is also increasing ; The local context is composed of many small farming companies, that play also an important role in the protection and care of the land, but they have to face the problem of selling the goods they produce at a remunerative price ;
13 THE ACTIONS The companies and the associations share the common intent to strengthen and widen the range of products coming from these companies in the area of retail trade. The aim is to offer consumers the chance to buy in the supermarkets involved the local specialties in the best condition of freshness, taste and healthiness, obtained and distributed according to criteria of respect for health and environment and providing these companies with a commercial outlet as well as with a fair remuneration for their work. The Province of Reggio Emilia and the Municipality of Scandiano are commited to set up a working group (involving all stakeholders) that will identify those typical products suitable for the sale in the supermarkets and that will define criteria and conditions of choice, supply and promotion aimed at emphasizing the products high quality and the added value bound to the territory. [ ] Conad (the retailer) will promote these products by exhibiting a board with the logo Dai prati di casa (literally From home s meadows ), the name of the product, the name and the address of producer. After 1 year from the project s beginning an investigation about products performances, consumers satisfaction, price dynamics, etc. will be carried out.
14 In collaboration with the Province of Reggio Emilia It s a CQ (Controlled Quality) bread produced in Reggio Emilia Province by some bakeries accredited through a qualified certification: 50 hectares of wheat cultivated according to the rules of integrated production; quintals of bread produced by 37 bakeries;
15 no fats from animal origin and no additives, just olive oil, a bit of iodine salt (less than 1,5%) and natural rising process; very short supply chain, so cost reduction, and full traceability; more tasty and respectful of the environment and of the consumers health. Pan De Re was promoted during the Bread Festival, held in Reggio Emilia from Sept. 2nd to the 8th Thank to the collaboration with CIR Food, starting from Sept. 19th 2011, this bread is served to the children attending pre- schools and primary schools in Reggio Emilia.
16 Regustibus Eno gastronomy fair november Eno- gastronomy fair with local and Eu products - - Workshop for children Training for parents about breakfast attitudes Regustibus 2011 Sabato 13 novembre ore 9.00, e (3 turni): rivolto a bambini (anche accompagnati dai genitori) dai 3 ai 10 anni, ingresso gratuito, solo su iscrizione: Uﬀ. Gemellaggi e Relazioni Internazionali: dalle 9 alle 13 INOLTRE ore 11.00: incontro informativo Il buongiorno si vede dalla colazione!, a cura della Dott.ssa Elena Vecchi, Nutrizionista.
17 I risultati ottenuti.., per le mense scolastiche, a valere per gli anni scolastici 2012/ /2014 e 2014/2015 Ordine di grandezza per i tre anni scolastici: 1)Nidi d'infanzia )Scuole infanzia )Scuole primarie oltre a merende mattutine per Spazi Bambini
20 SHORT SUPPLY CHAIN PRODUCTS (CITY OF SCANDIANO) PARMIGIANO REGGIANO DOP CHEESE BREAD AND BAKERY PRODUCTS DOP and IGP PRODUCTS PARMIGIANO REGGIANO DOP CHEESE GRANA PADANO DOP CHEESE GORGONZOLA DOP CHEESE EMILIA ROMAGNA IGP PEARS PARMA DOP HAM TALEGGIO DOP CHEESE ASIAGO DOP CHEESE EMILIA ROMAGNA IGP PEACHES IGP CHERRIES TOP-QUALITY RAW MATERIALS ITALIAN POULTRY AND RABBIT ITALIAN BEEF IODINE SALT
21 SHORT SUPPLY CHAIN RAW MATERIAL FROM BREAD GRATED BREAD 0 TYPE FLOUR EGG PASTA TORTELLI (ravioli) TORTELLONI CAPPELLETTI REGGIO EMILIA TOWNSHIP ERBAZZONE (spinach tart) SHORT SUPPLY CHAIN RAW MATERIAL FROM ARBORIO RICE PARBOILED RICE PARMA DOP HAM PARMIAGIANO REGGIANO DOP CHEESE BEEF BUTTER PASTA (durum wheat semolina) PORK CHICKEN TURKEY ITALY SHORT SUPPLY CHAIN RAW MATERIAL FRUIT VEGETABLES HERBS FROZEN VEGETABLES YOGURT FROM TOMATO PUREE EMILIA ROMAGNA REGION CAKES PIZZA DOUGH RICOTTA CHEESE MOZZARELLA CHEESE FRUIT JUICES
22 Thank to the collaboration with CIR Food, the results we got are: Christmas and Easter menus; Colours and seasonal menus; Vitamin menus; Menus with P.D.O. products of Emilia- Romagna region; cooking workshops: our recipes North Africa Food
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