Cer', the certification for all-round sustainable restaurants, is launched in Bolzano

It is difficult nowadays to find a chef who, when presenting his idea of cuisine, does not talk about sustainability and anti-waste recipes. A sensibility that is certainly rooted in the change in approach to food that has taken place in recent years. Thus for example the Green Star introduced by the Michelin Guide has probably become more desired (and effective in terms of communication) than the traditional one. However, the risk remains that, even if it is not greenwashing, the ideas and efforts do not materialise into really effective and above all measurable and demonstrable results.

"Cer - Care's ethical restaurant" was created precisely with the aim of quantifiably certifying the sustainability of restaurants not only environmentally, but also socially, economically, managerially and structurally. How? Through a score awarded by an external body (the Vireo) that is based on 72 criteria, of which 29 are compulsory (indispensable to obtain the 'vignette') and 42 optional (to increase the score, since the measurement involves three levels). The areas of assessment are: working conditions (fair contracts, training, gender equality, flexible hours, health and safety); environment (energy and water consumption, waste management); menu (local and seasonal cuisine, waste recovery, meat/fish ratio); sourcing (local and seasonal raw materials, purchase of products from sustainable and certified supply chains); communication, community and culture; building structure; management (from the warehouse to reservations).

The idea comes from the experience of Mo Food, a holding company born from the union of the experience in their respective fields of Paolo Ferretti (owner of the communication agency hmc) and the Tristelaire chef Norbert Niederkofler, who was a pioneer of all-round sustainability with his 'Cook the Mountain'. Developed during the 2023 edition of the Bolzano Hotel Fair, which focuses precisely on the theme of sustainability in hospitality and catering, it was presented at the Fair and will find a place in the 2024 edition, scheduled from 21 to 24 October, thanks to a stand and an ad hoc presentation during the evening dedicated to the Sustainability Awards.

"Fiera Bolzano immediately believed in certification because we have the same goals," says Alice Tarroni, project contact person for Mo Food. The emphasis will be on the fact that Cer is accessible to all restaurants and not only to high-end ones'.

For now, however, the results do not seem to be coming quickly: there are only 6 certifications and most of them already revolve around the world of Cook the Mountain. 'Indeed, there still seems to be some mistrust on the part of restaurateurs,' says Tarroni, 'but requests for interest are arriving and we are still in an initial phase. The objective remains that of growing and becoming a widespread certification, also abroad'. The barrier to entry, however, does not seem to be the cost (1,200 euro plus reimbursement of expenses incurred by the Vireo certifiers) rather the difficulty of measuring oneself against objective indicators.