Lo slow fast food Mac Bun has established itself in 10 years in Rivoli and Turin as a virtuous example of sustainability in collective catering. A success story that deserves proselytism.
The true quality of a hamburger
Un hamburger true, quality, is distinguished above all by the guarantee of traceability and origin of the meat at the restaurant. Crucial news, that in France it has already been compulsory for 18 years while in Italy the politicians sleep on it. (1)
'We are convinced that another way is possible. Another way to raise and cultivate, but also another way to feed and enjoy food. (2)
The meat used for hamburger di MacBun is 100% Made in Italy:, from pure Piedmontese breed cattle fed with local cereals and fodder, in compliance with the disciplinary of Coalvi Protection Consortium. The meats are produced by the farm of the Scaglia family, in the third generation, from which the idea of this was born slow fast food.
'The right times in breeding, the maturation of crops, the conservation and cooking of raw materials. This is the heart of our way of understanding catering, a slow-fast food that focuses on flavors and nature'. (2)
Short supply chain, the success of the company and the territory
The first MacBun it was opened in Rivoli in 2009 and immediately received appreciable success. With the daily sale of 300 hamburger of Piedmontese meat, garnished with Piedmontese cheese. The two premises subsequently opened in Turin soon became a reference point for lovers of the authentic flavors of the Savoy city. Under the banner of quality in collective catering, of which we have already underlined the key factors.
La short supply chain animates the supply chain of Mac Bün, which purchases over 92% of its products directly from local producers, without intermediaries. Thus a solidarity and participatory system is activated which - in addition to guaranteeing farmers a decent income - contributes, in broader terms, to the development of the economy and employment in the area. And he participates in various social initiatives of charities on-site visit.
Catering and sustainability
Sustainability - always more often evoked in words, without however offering information on the concrete commitments adopted by individual companies on various fronts - finds a tangible application in Mac Bun.
THEintegrity of the supply chain this is the prerequisite, to which is added Respect for workers (70, with an average age of 35, in the three rooms). And the growing attention to the sustainability of the packaging. The sandwiches are wrapped in paper, the disposable dishes are made of biodegradable and compostable materials. Waiting for the next step, the replacement of disposable dishes with reusable ones (remembering how Reduce e Reuse are the first two steps of the Lansink scale, also known as the 'waste hierarchy'). (3)
From Mac Bün to M ** Bun, the McDonald's warning
Mac Bun Slow Fast Food is the trademark deposited at the time by Graziano Scaglia - of the family of breeders of Bruere (fraction of Rivoli) - and by his partner Francesco Bianco, founders of the 'agrihamburgheria'. But the Roman lawyers of the Corporation McDonald's - that with the 'good, healthy eg (i) usto' they have little or nothing in common - the young entrepreneurs immediately warned them to withdraw their trademark registration request. (4)
In Piedmontese dialect, Mac means 'only, only' and bun means 'good'. 'Solo Buono' is therefore the authentic and characteristic meaning of a brand rooted in that territory, which certainly does not aspire to compete with the giant of fast food (e junk food) with stars and stripes. In any case, to avoid unnecessary clashes with stamped cards with those who do not even deserve to be associated in any way with the multinational giant, the creators of 'Solo Buono' have chosen the path of irony.
And then M ** Buninstead of Mac Bun. A simple revolution, even in the name. With the hope that many will follow his example. It goes without saying, without American meats and without GMO soybeans, to which our #Buycott! petition should always be addressed, which we invite everyone to sign by following this link.
Dario Dongo and Giulia Caddeo
Footnotes
(1) GIFTS (Great Italian Food Trade) has drawn up a decree scheme through which to introduce the obligation to trace and indicate the origin of the meat in the restaurant, alongside the Consorzio Italia Zootecnia. But the proposal has not yet been considered by the successive ministers of agricultural policies. V. https://www.foodagriculturerequirements.com/archivio-notizie/origine-carni-bovine-al-ristorante-lo-schema-di-decreto-legge-del-consorzio-l-italia-zootecnica-analisi-di-dettaglio_1
(2) https://www.mbun.it/mondo-mbun/
(3) Some virtuous examples of reuse in collective catering are cited in the previous article https://www.greatitalianfoodtrade.it/imballaggi/plastictax-e-riutilizzo-diatribe-italiane-ed-esempi-in-europa
(4) Beppe Minello. Mac Bün, the authentic burger challenges the giant McDonald's. La Stampa, 15.10.09,
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in law, master in Food, Law & Finance. You have explored the theme of green procurement and urban food policies in the International Cooperation and Peace sector of the City of Turin.
