Sustainability Is Personal
Malta’s Culinary Treasure
October 31, 2025In the third segment of this series on Malta’s food systems, Director Sonya Sammut reflects on what sustainability actually means for food businesses and how we can help make it real.
There’s a particular kind of pride that comes with watching a dish being served in a busy kitchen - not just because it’s plated beautifully or made to perfection, but because you know where it comes where it comes from - the field, the boat, the hands - and you know it’s part of something that lasts.
That’s sustainability. And despite how often the word gets thrown around, at its core, it’s deeply personal. From our side, we work to develop and safeguard the sustainability of Malta’s food system.
We do it through national strategy, through policy, through certification, and through the small but deliberate choices that shape how food is grown, prepared, sold, and shared. Our role is to bring structure and support to a value that so many of you in the HoReCa sector already practice - often dayto- day.
You see it in the way restaurants buy from local producers they trust, not just because the produce is fresher, but because there’s a relationship behind it. You see it when chefs design menus around what’s in season, or when hotel kitchens re-use prep offcuts or donate surplus food.
You see it when operators invest in decent working conditions and reliable suppliers, not because someone tells them to, but because it’s how they build something that lasts.
This is exactly what Malta’s Strategy for Resilient Food Systems is about. It’s built on three pillars: making local production viable, strengthening food system security, and igniting pride in local food.
But more than that, it’s an invitation to see sustainability not as a slogan or a policy burden, but as a practical tool. One that can help your business run smarter, connect deeper, and grow stronger.
Take water and energy use. We know utilities are among the largest overheads for many kitchens. Reducing waste is not only for the environment but it’s also good for your bottom line. Or look at staff wellbeing. Retaining experienced, motivated teams in today’s labour market isn't easy, but it gets easier when people feel valued.
Flexibility, training, respect - these are not just HR principles, they are business advantages.
And when customers ask questions - about where something is from, how it was made, whether it’s local or organic - being able to answer with confidence isn’t just good service It builds trust, adds value, and turns a plate of food into a story - and stories sell.
But more than that, it’s an invitation to see sustainability not as a slogan or a policy burden, but as a practical tool. One that can help your business run smarter, connect deeper, and grow stronger.
Take water and energy use. We know utilities are among the largest overheads for many kitchens. Reducing waste is not only for the environment but it’s also good for your bottom line. Or look at staff wellbeing. Retaining experienced, motivated teams in today’s labour market isn't easy, but it gets easier when people feel valued.
Flexibility, training, respect - these are not just HR principles, they are business advantages.
And when customers ask questions - about where something is from, how it was made, whether it’s local or organic - being able to answer with confidence isn’t just good service It builds trust, adds value, and turns a plate of food into a story - and stories sell.
The truth is, sustainability works when it is owned - not
just by the government, but by you. And that’s why we’re
here - not just to talk about sustainability, but to help you
put it into practice.
Through certification schemes, support programmes, data and traceability platforms, and through one-toone advice when needed, we want to support you - the restaurants, the caterers, the chefs, the hoteliers - to make your sustainability story a business strength.
If there’s one thing I've learned from working in this space, it’s that sustainability is not a top-down concept. It grows from the bottom up - from real people, doing real things, with purpose and pride. And when it works, it works for everyone: for your guests, your staff, your business, and your future.
So yes I am a public policy officer and a scientist. But I’m also someone who believes deeply in the power of our food system to create something better. I believe that change doesn’t start with institutions; it starts with the people who prepare the food, serve it, and choose it. With people like you.
If you’re ready to take the next step, or if you’re already on the path and want support, get in touch. We’re not here to preach. We’re here to partner. Get in touch on foodsystems.mafa@gov.mt
Because when sustainability becomes personal - that’s when it becomes powerful.
Through certification schemes, support programmes, data and traceability platforms, and through one-toone advice when needed, we want to support you - the restaurants, the caterers, the chefs, the hoteliers - to make your sustainability story a business strength.
If there’s one thing I've learned from working in this space, it’s that sustainability is not a top-down concept. It grows from the bottom up - from real people, doing real things, with purpose and pride. And when it works, it works for everyone: for your guests, your staff, your business, and your future.
So yes I am a public policy officer and a scientist. But I’m also someone who believes deeply in the power of our food system to create something better. I believe that change doesn’t start with institutions; it starts with the people who prepare the food, serve it, and choose it. With people like you.
If you’re ready to take the next step, or if you’re already on the path and want support, get in touch. We’re not here to preach. We’re here to partner. Get in touch on foodsystems.mafa@gov.mt
Because when sustainability becomes personal - that’s when it becomes powerful.
