Education

“Still good”

 By Simona Manna

Every day, over 400 people receive a hot meal from Eni, thanks to a network of people who work with passion, travelling across cities and ensuring widespread distribution. We are talking about surplus food from Eni’s company restaurants in San Donato Milanese, Rome, and also in Fano, which is distributed to associations and non-profit organizations that help people in need…

Photo by www.bancoalimentare.it
The stages of solidarity

Solidarity has a close, well-structured course. It starts in canteens, where surplus meals are kept to be offered to those who need them. This means that food is brought to low temperatures (a necessary practice to ensure the shelf life and preservation of the food) and packaged in accordance with the law, ready to be distributed. It is then over to the vans of Siticibo, founded by a project of the non-profit organization Fondazione Banco Alimentare [Food Bank Foundation], which involves the exclusive recovery, from organized catering services, of all high quality food and deliver to various beneficiary institutions. The vans, with an internal refrigerated room in which the food is kept at a constant temperature, are loaded and then immediately depart for the associations, where the meals are unloaded and distributed.

Food sharing, near to those in need

The travel of food

Until 2003, surplus food in company canteens could not be sent to others and was disposed of as waste. This wasteful practice has ended thanks to the so-called “Good Samaritan Law” (which only exists in Italy and the United States), which allows all non-profit organizations operating for the purpose of social solidarity to recover unsold, leftover food in the organized catering industry and donate it to charities that deal with the poor. The proof of the revolutionary scope of this law is in the numbers: Eni alone, in six months, from January to June 2015, donated 42,000 portions.

about the author
Simona Manna
Professional journalist since 2003 and born and bred in Sardinia. After several work experiences (Corriere della Sera, Il manifesto, El País), she currently works for news agency AGI and collaborates consistently with Oil Magazine and the Abo.net we portal.