Case Study
“Restaurants of the Biosphere”: A network for sustainable catering
Contact name
Chiara Viappiani
Institution name
Appenino tosco - emiliano National Park
Region & country
Italy: Emilia - Romagna and Tuscany
Summary
Tuscan-Emilian Apennine Biosphere Reserve called together the catering businesses in its territory that are interested in sustainability issues to create the Network of “Biosphere Restaurants,”. This network aims to enhance the area’s restaurant sector, stimulate a constructive relationship between local businesses and the Park Authorities involved in the UNESCO Man and Biosphere Recognition, and develop future projects together.
Edoardo Giovannoni and Spelt
Erik Concari
Local Products_Appennino tosco emiliano National Park
Giuliano Bianchini
Background of the project
The Tuscan-Emilian Apennines have long served as a vital link between the northern Po Valley, the Italian Peninsula, and the sea. Today, this connection is still felt in the shared traditions of the villages within the National Park. The region’s rich culinary heritage is reflected in its exceptional array of high-quality agri-food products, including PDO and PGI specialties, traditional local foods, and Slow Food-recognized delicacies—an extraordinary koinè of flavors.
The identified needs include promoting local and seasonal products sourced from the nearby countryside, ensuring quality and freshness while minimizing environmental impact and reducing pollution from transportation. Additionally, there is a lack of networking between restaurants and producers, highlighting the need for stronger connections within the local food supply chain.
Solution and actions taken
The National Park of the Tuscan-Emilian Apennines is launching a restaurant competition to celebrate this remarkable koinè of flavors—featuring short agricultural supply chains that seamlessly blend tradition with technological innovation. Participating restaurants will create menus featuring local, seasonal ingredients sourced from the nearby countryside. This approach not only guarantees quality and freshness but also supports environmental sustainability by reducing pollution from transportation.
- Open the competition to restaurants and local food producers within the Appennino Tosco-Emiliano UNESCO Biosphere Reserve.
- Establish a network of restaurants across the Biosphere Reserve, coordinated by the Appennino Tosco-Emiliano National Park.
- Foster collaboration with other Italian Biosphere Reserves working on similar projects.
Other institutions or parties involved
- Restaurants and local food producers
- Others Italian Biosphere Reserves on the same project
- Professional associations of food and cuisine
- Professional associations of local producers
Results
Currently we have 8 committed restaurants in the network. The training activities have involved more than 40 restaurants and 100 local producers along the last 16 years of the project (excluding in the pandemic period).
Challenges
The main challenges included the need for training local chefs and catering staff, particularly in sustainable cooking practices and cuisine. Additionally, effectively communicating the unique connection between producers and restaurants beyond the Park’s boundaries proved to be a difficulty.
Lessons learned
- It is essential to have ongoing training sessions for chefs.
- People now genuinely appreciate the farm-to-table menus offered by restaurants.
- Everyone is paying more attention to sustainability.
Contact name
Chiara Viappiani
Institution name
Appenino tosco - emiliano National Park
Website(s)
