Sustainability
For more than 35 years, Papillon has been committed to the pursuit of environmental and social sustainability goals.

We live as a company a project and an objective that involves everyone: our staff, our customers and our partners. We share values that will have an impact of social responsibility on the environment. We believe that the protection of the environment deserves great attention. Even small gestures can produce changes that benefit everyone.

  • We are a PLASTIC FREE certified company.
  • Being the only Italian player of EPCAS (European Party Catering Association) led us to adopt a strict protocol on all production and logistics management to avoid as much as possible food waste.
  • We buy mostly raw materials from short supply chains, in some cases as for our rice, following the principle “from farm to fork” (from field to table).
  • We use only detergents with ambient-friendly certifications.
  • We are partners of the ministerial program FOOD FOR GOOD to better manage possible food surpluses.

Being Plastic Free means making a concrete contribution to the reduction of pollution caused by plastics. For this reason we use single-portion tableware in glass or ceramic and compostable and biodegradable materials, without ever giving up the elegance and aesthetic care required by our customers.

In our menus we offer vegetables, cereals and legumes, trying to avoid excessive processing or refining. We prefer food at 0 km or very short supply chain, guaranteeing freshness and traceability of products.
We value the protection of biodiversity and promote local traditions and cultures. Our menus strictly respect the rhythm of nature, favoring seasonal fruits and vegetables mostly from local producers. On average, our complete proposal includes 80% of raw materials of plant origin and only 20% of animal origin.
Our equipment is also made with a sustainable approach, minimizing the impact on the environment.

The management and distribution of water during our services is one of the fundamental aspects for the realization of sustainable events. We use water dispensers to reduce the impact of CO , thus contributing to a more conscious use of resources.

We are the founders and promoters of the Ministry of Health’s program for recovering food surpluses from events, thanks to our partnership with Banco Alimentare.
Our goal is zero waste: anything that is not used will go to humanitarian organisations.
At the end of each event, the final customer will receive a declaration of donation as proof of the social value of this choice.

Our Certifications

ISO 20121 is an international standard for sustainable event management. Evolution of the previous standard BS 8901, applies to any type of organization you want:

  • Establish, implement and improve a sustainable management system for all types of events and stakeholders.
  • Ensure compliance with a sustainable development policy, promoting responsible practices at every stage of the organization.
ISO 20121: A Concrete Commitment to Sustainability

ISO 20121 means being able to organise sustainable events, managing responsibly the relationships with all stakeholders. This approach allows for an economic return that respects the ethical, social and environmental protection principles.

Added Value in Terms of Savings

Compliance with ISO 20121 is a tangible commitment to the environment. The company demonstrates its responsibility through:

  • Reduction of waste and energy consumption
  • Cost optimization and risk containment
  • Efficient management of resources.


This results not only in a benefit to the environment, but also in significant economic savings.

This certification certifies the quality of the entire production process, guaranteeing high standards in every phase:

  • Receipt of food raw materials
  • Internal transformation with qualified and customized methods
  • Transport and on-site service
  • Responsible management and final disposal

ISO 14001:2015 certification demonstrates our commitment to environmental protection throughout the production and distribution cycle.
Relates to:

  • Use of sustainable food
  • Use of biodegradable detergents
  • Healthy working environment
  • Emission control and reduction of environmental impact

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