From the "Sustainable Paths" initiative, a series of practical tips for energy efficiency also at home, which arise from the field experience of the Roman store
Four secrets that help reduce energy consumption in the kitchen: enhancement of seasonal ingredients, with preference for local productions; use of ingredients that use little water in cooking; cooking methods with low energy impact; reuse of waste in the kitchen. They are the magnificent four sustainable paths for cooking which identified Eataly and presented it as part of a larger energy redevelopment project for its stores, in partnership with Eni Gas & Luce.
Well then a tartare, made of fish, vegetables or meat, which is not cooked and maximizes the taste of the product. Green light to smoothies and centrifuges of seasonal vegetables, which give flavor to the dish embellishing it. Never throw away scraps such as bread, because as the tradition teaches of dishes such as Tuscan tomato soup, they can become the basis for large recovery recipes. Also be careful when buying, because a less acidic tomato, for example, allows faster cooking, as demonstrated spaghetti with tomato sauce with red datterini tomatoes which has become one of Eataly's flagships.
These are good practices in the kitchen which, if adopted, help save energy, both on the bill and for the environment. Sustainability has always been a theme dear to Eataly, but with the initiative Sustainable paths for a new energy, born from a partnership with Eni Gas & Luce, has become even more topical. Concrete initiatives that led Eataly to launch a campaign energy requalification campaign of its stores, which starts from the Roma Ostiense store, and which will be extended to the public with a series of educationals on the theme of sustainability in the kitchen.
With its 17,000 square meters covered, it is the largest and most complex of Eataly's stores, yet, as explained by Eataly's CEO, Nicola Farinetti, "we like to start with the most difficult because we have overcome the biggest obstacle. rest is a walk . And if an investment of only 100 thousand euros was enough for Eataly Roma's energy efficiency, it goes without saying that when you go down in size it takes very little to save a lot.
In the case of the Roman store, it was decided to focus on new technologies, but not by replacing the existing machines in the various departments. "It would have been simple and highly effective," says the engineer who oversaw the project. “But very expensive in environmental terms. This is why we have instead focused on good practices and technology that makes the environment smart, smarter ". Twelve sensors scattered throughout the three floors of the structure that communicate with each other and keep a series of parameters under control: primarily temperature, humidity and CO2. To simplify, they are sensors that tell an air conditioner to turn off or raise the temperature of a refrigerator, if the goal has already been achieved. The result is tangible energy savings, which led the Eataly store to reduce consumption by 20/25% in just a few months, with an estimated energy saving of 150 tons of CO2 per year.
“This experiment works as a leader, but we have already extended the experimentation to two partner companies so that they can adopt similar solutions, then there are the other stores we are already working on. And, again, there will be educational courses for the public, through our cooking courses, which will allow us to expand the audience even more. This is because we strongly believe that small efforts on the part of each can give concrete resultsSays Nicola Farinetti.
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