Food Chain Evaluator, a tool for analyzing the impacts and designing scenarios for the institutional catering in Lombardy (Italy)

The work permits an interesting insight about institutional catering, taking into account not only the single food chains but also the composition of the meals by different food products. An improvement of the tool is in progress in order to properly evaluate the stages of cooking, refrigeration, packaging, energy consumption in catering areas and food waste management. A sensitivity analysis will be carried out for assessing the reliability of the results. Finally, other complex environmental indicators such as carbon footprint or ecological footprint could represent other future interesting developments of the tool.