Restaurants: saving ejects EVOO
A study carried out by aWp Services, which has analyzed the role of EVOO in the restaurant business. Ricardo Rodríguez, Senior Manager of aWp Services has indicated that in catering, EVOO consumption has been decreasing in recent years, since it went from being at 31% of consumption in 2015 to being at 25% in 2019. The sectors in which EVOO is used the most are health with 5,000 tons, school cafeterias with 2,500 tons and company cafeterias with 1,800 tons. The oils that have managed to capture where the catering sector has gone has been sunflower oil, which is basically used for fried foods. In contrast, EVOO is used more to make different sauces or salad dressings. The study is based on 3 scenarios, in which a weight of 50%, 70% and 95% of EVOO has been analyzed as the main fat in schools, companies and hospitals. In the case of the first scenario (50% EVOO of total fat), the increase would be € 0.23 per unit in the school setting, in the company and hospital setting it would be € 0.46 and € 0.97 respectively per unit.In the second scenario (70% EVOO of total fat), the increase would be € 0.4/unit in education, € 0.8/unit in business and € 1.7/unit in hospitals. Finally, the third scenario (95% EVOO of total fat), the increase would be € 0.65/unit in the school environment, € 1.3/unit in the business environment and finally in hospitals it would be € 2.7/unit. Ultimately, one of the main conclusions we can draw is that just by increasing a few cents in these different scenarios, the improvement in health could grow exponentially. Also, in this sense, quality should be given priority over price and even more se when talking about meals in hospitals and schools.