On the occasion of Sustainable Gastronomy Day, Modula renews its commitment to a growth model focused on the environment, people’s quality of life and the enhancement of the local area. This commitment also takes shape in an everyday, shared space: the company restaurant.
At its Salvaterra di Casalgrande site, Modula already has a company restaurant designed to offer employees a quality service that is practical and sustainable. Soon, this same focus will also extend to the Fiorano Modenese site, where a new company restaurant will open, managed by Ritmo, a company specialized in collective catering and committed to a responsible, safe and sustainable approach.
A More Sustainable Lunch Break
The new company restaurant in Fiorano Modenese has been designed around specific choices aimed at reducing environmental impact and promoting more conscious behavior.
The main initiatives planned include the complete elimination of plastic, thanks to the use of ceramic tableware and beverage dispensers, as well as the elimination of disposable placemats. These will be replaced by trays made from a material that can be washed at high temperatures, ensuring safe sanitization and reuse.
It is a simple but concrete choice that reflects a broader vision: reducing waste, limiting the use of disposable materials and turning even small everyday actions into opportunities for sustainability. To further enhance this initiative, Modula is considering placing an information sign at the tray collection point, in order to share the meaning behind this choice with people and make them an active part of the change.
Local Area, Quality and Km0
Sustainability also depends on the choice of raw materials. For this reason, the company restaurant will mainly favor Km0 suppliers, strengthening ties with the local area and helping to reduce the impact linked to food logistics and transport.
A shorter supply chain also means greater attention to freshness, traceability and product quality. These are values that Modula recognizes as an integral part of corporate well-being and that Ritmo promotes through certified management systems, constant controls and procedures dedicated to food safety.
Fighting Waste and Creating Social Value
The focus on sustainable gastronomy is not limited to what arrives on the plate, but also includes everything that happens before and after the service.
Ritmo applies an internal organizational model designed to limit waste from the purchasing and production stages, with the aim of preventing excess before it occurs. In addition, it has been working for years with Last Minute Market, an accredited spin-off company of the University of Bologna committed to recovering food surplus.
For the new Modula restaurant in Fiorano Modenese, the possibility of activating the collection of leftovers with Last Minute Market will also be assessed, based on the actual service volumes once operations have begun. This opportunity could generate positive impacts not only from an environmental perspective, but also economically and socially, by donating any surplus to local organizations.
Modula and Ritmo, Part of the Change
With Ritmo, Modula shares a working method focused on environmental awareness, the fight against waste and support for initiatives with social value.
Ritmo’s approach is based on concrete choices: the gradual elimination of plastic materials, the use of eco-sustainable solutions, careful separate waste collection and the use of hygiene products with a lower environmental impact. This is combined with a strong focus on quality, from the selection of raw materials to food preparation, storage and service.
Each phase is monitored through a Self-Control System that guarantees food safety and product traceability. An internal traceability system also makes it possible to quickly identify any non-compliant products or raw materials, contributing to the preparation of tasty, nutritious and highly controlled dishes.
Sustainability Is Built Every Day
For Modula, talking about sustainable gastronomy means seeing food as an element capable of bringing together well-being, responsibility and corporate culture.
From reducing plastic to choosing local suppliers, from fighting waste to enhancing quality, every decision helps build a more conscious workplace that is attentive to the future.
On the occasion of Sustainable Gastronomy Day, Modula therefore confirms its commitment: to promote concrete choices, even in everyday life, in order to generate value for people, the local area and the environment.
