{"id":2057,"date":"2026-09-24T09:51:26","date_gmt":"2026-09-24T07:51:26","guid":{"rendered":"https:\/\/camst.sitointest.it\/blog\/tracciabilita-e-filiera-sostenibile-nella-ristorazione-collettiva-i-nuovi-standard-di-rendicontazione-e-le-sfide-del-settore\/"},"modified":"2026-09-24T09:51:26","modified_gmt":"2026-09-24T07:51:26","slug":"tracciabilita-e-filiera-sostenibile-nella-ristorazione-collettiva-i-nuovi-standard-di-rendicontazione-e-le-sfide-del-settore","status":"publish","type":"post","link":"https:\/\/camst.sitointest.it\/en\/blog\/tracciabilita-e-filiera-sostenibile-nella-ristorazione-collettiva-i-nuovi-standard-di-rendicontazione-e-le-sfide-del-settore\/","title":{"rendered":"Traceability and sustainable supply chains in institutional catering: the new reporting standards and the challenges facing the sector"},"content":{"rendered":"\n

From agricultural production to distribution and on to meal preparation, every stage of the food supply chain helps determine the value of what we eat. That is why understanding the journey of food does not only mean knowing where it comes from, but also knowing how it is produced, processed and managed<\/strong> throughout its life cycle.<\/p>\n\n\n\n

The complexity of global food systems makes this challenge ever more relevant: according to the FAO, around one third of the food produced for human consumption is lost or wasted every year worldwide<\/strong>, with consequences not only for food availability but also for the use of the natural resources<\/strong>, energy<\/strong> and labour<\/strong> needed to produce it.<\/p>\n\n\n\n

At a time when businesses, institutions and consumers are paying ever more attention to the environmental and social aspects of food systems, traceability<\/strong> is one of the key tools for increasing transparency<\/strong>, improving knowledge<\/strong> of processes and encouraging more informed choices<\/strong>.<\/p>\n\n\n\n

Building a sustainable supply chain depends on the ability to collect reliable information<\/strong>, create relationships between the players involved and add value to every stage of the journey that takes food from production to the table.<\/p>\n\n\n\n

Food traceability: knowing the journey of food along the supply chain<\/h2>\n\n\n\n

The food supply chain<\/strong> involves many players: farmers, producers, processors, distributors and food service operators. Each step helps determine the final value of a food product and calls for a system able to collect information on its origin<\/strong>, production methods<\/strong> and the journey<\/strong> it has made before reaching the consumer.<\/p>\n\n\n\n

Food traceability aims to make the steps a product goes through along the supply chain identifiable<\/strong>, making it possible to trace back through the various stages of production<\/strong>, processing<\/strong> and distribution<\/strong>. As established by European Regulation No. 178\/2002, this system allows operators to follow the path of food and its ingredients along the entire supply chain, helping to ensure greater control and safety in processes.<\/p>\n\n\n\n

Over time, however, its role has broadened: today the availability of information along the supply chain is also a useful tool for assessing the impacts associated with products<\/strong> and supporting more informed decisions<\/strong>. Having this data makes it possible to value the resources involved in producing a food, recognise the work of the players in the supply chain and identify possible areas for improvement.<\/p>\n\n\n\n

Data and reporting: measuring to communicate transparently<\/h2>\n\n\n\n

Growing attention to sustainability has led companies to develop increasingly structured systems to collect and analyse information on their environmental and social impacts.<\/p>\n\n\n\n

At European level, the Corporate Sustainability Reporting Directive (CSRD) has introduced a common framework to make the sustainability information published by companies more<\/strong> consistent and comparable <\/strong>. Through the European Sustainability Reporting Standards (ESRS), the companies concerned are required to provide data on the impacts generated by their activities<\/strong> and on how the main environmental and social aspects are managed<\/strong>. The ESRS therefore define a common language<\/strong> for describing sustainability-related impacts, risks and opportunities, improving the comparability of data.<\/p>\n\n\n\n

For the agri-food sector too, this means strengthening the ability to measure what happens along the supply chain<\/strong> and building a more transparent dialogue between all the players involved.<\/p>\n\n\n\n

Sustainability cannot be assessed through statements of principle alone, but requires verifiable information <\/strong>that makes it possible to understand the actions taken, the results achieved and the areas in which to keep improving.<\/p>\n\n\n\n

The challenge of a sustainable supply chain in institutional catering<\/h2>\n\n\n\n

Institutional catering<\/strong> is an important meeting point between agricultural production, distribution and final consumption. Every day the sector handles large quantities of raw materials destined for schools, companies, healthcare facilities and communities, with the need to guarantee quality<\/strong>, food safety<\/strong> and service continuity<\/strong>.<\/p>\n\n\n\n

That is why building a more sustainable supply chain means acting on several fronts: from supplier selection <\/strong>to procurement planning<\/strong>, from making the most of seasonal products <\/strong>to managing surpluses<\/strong>.<\/p>\n\n\n\n

A central element is collaboration with the farming world. Closer relationships with producers<\/strong> and suppliers<\/strong> make it possible to better understand the characteristics of raw materials, value local produce and find new ways to reduce the loss of value along the food chain.<\/p>\n\n\n\n

Digital tools<\/strong> can also play an important role on this journey, supporting the collection of information, the monitoring of flows and a more conscious management of resources. Having reliable data allows operators to identify critical issues, improve processes and base their choices on concrete evidence.<\/p>\n\n\n\n

Building a sustainable supply chain therefore requires a shared approach<\/strong>, in which every player contributes to creating a more transparent and responsible food system.<\/p>\n\n\n\n

Camst group\u2019s commitment: the \u201cScelti perch\u00e9 buoni\u201d project<\/h2>\n\n\n\n

Among the various actions that can help build a more sustainable food supply chain are those dedicated to preventing waste <\/strong>and managing available resources responsibly<\/strong>. This is the context for the \u201cScelti perch\u00e9 buoni\u201d<\/strong> project, born from the collaboration between Camst group, Agribologna and Conor (Agribologna Group), with the aim of making use of fruit and vegetables that, while meeting safety and quality standards, risk being excluded from the market for purely cosmetic reasons<\/strong>.<\/p>\n\n\n\n

The initiative acts upstream in the agri-food supply chain, making use of products such as courgettes, aubergines, cucumbers and carrots that look imperfect by using them in commercial food service. Since 1 July 2026, the trial has involved six Tavolamica self-service restaurants<\/strong> in the Bologna metropolitan area, where these vegetables are included in the menus with the aim of using around 16 tonnes of produce<\/strong> in the first six months<\/strong>.<\/p>\n\n\n\n

The project stems from the awareness that the value of a food is not only about its appearance or market price, but includes the quality of the product<\/strong>, the work of the people involved<\/strong> and the role<\/strong> each food can play in a supply chain capable of generating value for the local area.<\/p>\n\n\n\n

A concrete example of how collaboration between different players in the supply chain can help develop new procurement models<\/strong>, strengthening the bond between producers, the local area and the people who choose food services every day.<\/p>\n","protected":false},"excerpt":{"rendered":"

Every food that reaches our tables tells a story of people, resources and processes that begin long before it is eaten. Knowing this journey means better understanding the value of food, the impacts generated along the supply chain and the opportunities to build more transparent and responsible food systems.<\/p>\n","protected":false},"author":1,"featured_media":1819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"camst_featured":false,"camst_content_type":"","footnotes":""},"categories":[103],"tags":[],"class_list":["post-2057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-supply-chains"],"acf":[],"_links":{"self":[{"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/posts\/2057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/comments?post=2057"}],"version-history":[{"count":0,"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/posts\/2057\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/media\/1819"}],"wp:attachment":[{"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/media?parent=2057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/categories?post=2057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/camst.sitointest.it\/en\/wp-json\/wp\/v2\/tags?post=2057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}