February 2022.
This is the next crucial date for a document that all UN states will have to approve. A document that speaks of “irreversible impacts on human systems” if we fail to contain the temperature increase within +1.5 ° C (compared to the pre-industrial era), as established by the Paris agreements.
Everyone must do their part to reduce greenhouse gases in the atmosphere, to avoid famines, droughts and diseases expected from 2030 onwards.
In this context, Roberto and Federica Poggi laid the foundations for Pescado Seafood Restaurant to become a sustainable restaurant, by 2024.
A choice of “field”, demanding and indispensable when you care about the fate of future generations and want to leave the world a better place than it is today.
But what does it mean for Pescado to align with the principles of sustainability?
– Choose the producers and the raw materials with which to obtain supplies, that is to shorten the supply chain as much as possible and favor those who work for sustainable fishing. For this reason, the supply of fish takes place mainly from local auctions. Terracina, Formia, Anzio and Civitavecchia are places near Rome, where it is possible to buy quality fish, freshly caught, which arrives at the table without having suffered trauma for long journeys, especially with a “sustainable” ecological footprint.
– Design a menu taking into account the seasonality of the products and what is available near us. Giving up or using fewer raw materials that come from far away or that are grown out of season, is part of a virtuous path that will lead to the use of ingredients that DO NOT cause damage to the environment and are perhaps healthier for the customer. Eating caught fish whose origin can be traced rather than intensively farmed is the basis of the Pescado Seafood Restaurant philosophy.
– Pay due attention to food waste which is one of the causes that have the greatest impact on the emission of greenhouse gases into the atmosphere. In fact, every restaurant produces a lot of food “waste” that has the big problem of being disposed of or taken to collection points (using special polluting trucks) and burned, with the dispersion of gases into the atmosphere. At Pescado there is great attention to this issue both on the part of the kitchen and on the part of the dining room.
– Investing in new generation equipment and machinery means consuming less energy, being more attentive to people’s health and limiting or eliminating waste. We must be far-sighted and think that today’s savings are a cost (which some call “green premium”) for the generations of tomorrow.
But can we continue to work without thinking about the consequences that will impact our children and grandchildren?
a cuisine that, in addition to being good, takes into account what environmental damage can be avoided.
The principles of the sustainable restaurateur are the same as those of citizens who want to protect their health and the environment: a careful choice of raw materials, with an eye also to the way in which they are produced and processed; respect for the supply chain, favoring fishermen and producers who are more attentive to the environmental impact; finally, a reduction in waste.
In 2011 our association promoted the Too good to waste campaign, that is “too good to throw it away”. We have provided the participating restaurants with cardboard food packages to allow customers to take home the remains of a too large meal. It is a widespread habit in the United States but much less in Europe, where it should be encouraged. As for the preparation of food, we must focus on the training of chefs: this is why we have promoted some training courses that teach those in the kitchen to produce food of the highest level by throwing away very little raw material.
First of all, even if at the restaurant you can indulge in a few exceptions to the rule, it is important to maintain the same rules of healthy eating that are used at home, favoring, in the composition of the menu, fruit vegetables and paying attention to sugars and fats.
From an environmental point of view, it is important to check the seasonality of the ingredients and avoid restaurants that serve the same menu all year round, regardless of what’s fresh on the market.
It is also useful to learn about the seasonality of fishing, to choose a local and fresh fish.
Some products, such as coffee or tea, can have a major economic and social impact on the populations that grow them. A restaurant that offers a coffee with sustainability certification deserves extra points.
In addition to proposing – as every year – the coveted distinctions (the mythical stars!) Or the addresses where to consume a menu with an interesting quality / price ratio (the Bib Gourmands!), The 2021 edition offers its readers an important novelty : the Green Star, or the sustainability pictogram
It is the will of the Guide – in fact – to highlight those structures that are moving in favor of a more sustainable gastronomy by underlining their initiatives and facilitating their identification thanks to the creation of the new symbol. For those models of the sector considered to be at the forefront in their practices, we have also highlighted their involvement through a quote: “The commitment of the chef”.