Iniziativa eco-responsabile e CSR

👁 Francesco Cusati, an avid traveler, works as a computer science teacher specialized in digital accessibility at the Istituto dei Ciechi di Milano, a grand 19th-century building in an elegant area of Milan. At 19, Cusati lost his sight and he cherishes non-visual experiences, especially tactile ones, during his trips from Patagonia to Australia. Museums like the Ermitage in St. Petersburg allowed him to touch Canova sculptures, creating memorable experiences. The British Museum in London uses replicas, but touching originals adds immense value. Cusati emphasizes the importance of training staff to improve museum accessibility for visually impaired visitors. In hotels, simple things like having raised numbers on doors can be a significant help. Technology is beneficial, but human guides remain essential. Cusati has organized several travels himself, despite some initial reluctance from agencies. He also appreciates initiatives like "San Siro per tutti," offering live audio descriptions of football matches for the visually impaired.

🍪 Loacker, an Italian confectionery company founded by Alfons Loacker in Bolzano, celebrated its 100th anniversary with a conference in Milan. Present in over 110 countries, Loacker has become a global leader in wafers and chocolate specialties with a turnover of 435.45 million euros. The company, which started as a small pastry shop in 1925, now embodies a century-old tradition of quality and natural goodness, operating in locations like Auna di Sotto at 1000 meters above sea level. Celebratory initiatives include a new advertising campaign, a partnership with Legambiente for urban regeneration, and a street art collaboration. Special anniversary product packs will be available until the end of 2025.

🍺 Heineken, leader in Italy's beer sector, celebrates 50 years of production with nearly 7 million hectoliters produced annually, making it the country's top brewer. One in three beers consumed in Italy is made by Heineken, which sustains over 2,000 direct jobs and generates an economic value over €4.5 billion, 0.22% of Italy's GDP. Birra Moretti's production rose from 500,000 to 2.7 million hectoliters, with Heineken aiming for zero emissions by 2030 and carbon neutrality across the supply chain by 2040.

🍺 Heineken celebrates 50 years in Italy as the leading beer producer with nearly 7 million hectoliters. One-third of beers consumed in Italy are from Heineken, which includes iconic brands such as Birra Moretti, Ichnusa, and Birra Messina. Birra Moretti's production increased from 500,000 to 2.7 million hectoliters, becoming the most representative beer brand for 47% of Italians. Heineken Italy contributes to over 2,000 direct jobs and 64,800 indirect jobs, generating an economic value over 4.5 billion euros, 0.22% of the GDP. The company commits to zero emissions by 2030 and carbon neutrality by 2040, having already reduced water consumption by 57% since 2010.

🌱 Berlucchi, pioneer of Franciacorta wine, champions sustainability and backs Slow Food since 2002. In 2024, it supported research to analyze Slow Food Presidia supply chains, examining 80 out of 393 Italian presidia to assess sustainability across environmental, sociocultural, and economic aspects. Coordinated by Cristiana Peano (University of Turin) and Francesco Sottile (University of Palermo), the project began in May 2024 and will conclude in April 2025. Initial findings presented at Terra Madre Salone del Gusto 2024 highlight the need for improved production practices and highlight the role of Slow Food Presidia in promoting sustainable practices. Berlucchi, with a sustainability report since 2019, aligns its Franciacorta vineyard practices with the project, emphasizing a sustainable viticulture approach.

🌿 Berlucchi, the creator of the first Franciacorta, pioneers sustainability in the agricultural sector, supporting Slow Food since 2002. In 2024, it funded research to analyze and monitor the supply chains of 80 out of 393 Italian Presìdi Slow Food. Aimed at assessing sustainability (agro-environmental, sociocultural, economic), the project, led by Cristiana Peano and Francesco Sottile, started in May 2024 and will conclude in April 2025. Results presented at Terra Madre Salone del Gusto 2024 cover 33 Presìdi, showcasing a commitment to improved environmental practices and biodiversity. Berlucchi also releases a Sustainability Report, with the 2023 edition pending.

☕ ENEA, a spin-off of the University of Florence, collaborates with the Accademia del Caffè Espresso (La Marzocco) and coffee authorities from eight Central and South American countries to establish a unique coffee ID, ensuring origin and quality. The project analyzes 420 coffee samples from over 30 Arabica varieties using advanced biochemical analysis and bioinformatics approaches, aiming to correlate chemical properties with sensory evaluations like bitterness, acidity, body, and sweetness. The long-term goal is to enhance specialty coffee traceability and expand the partnership to major coffee-producing countries.

☕ ENEA collaborates with Accademia del Caffè Espresso and coffee authorities from eight Central and South American countries to ensure coffee's origin and quality. The initiative aims to trace high-quality "specialty coffee," improve small-scale farmers' lives, and understand coffee's scientific basis. 420 coffee samples from over 30 Arabica varieties have been chemically analyzed, revealing significant differences due to cultivation country. The project will create a chemical profile for each variety, correlating chemical properties with sensory experiences.

📘 La CIRFOOD DISTRICT Academy, inaugurata a Reggio Emilia nell'ottobre 2022, è un polo di formazione per competenze tecniche e manageriali e offre corsi su misura. La visione "Seed the Future" mira a utilizzare il cibo come mezzo per la crescita personale e professionale. Luca Sartelli, Direttore Risorse Umane & Organizzazione di CIRFOOD, enfatizza l'importanza dell'investimento nella formazione. L'Academy è anche un partner per università e imprese per master e Summer School nella Food Valley. Informazioni su https://academy.cirfood-district.com/.

🖤 Moretti Forni launched the fourth edition of "Learn And Bake," offering advanced training in heat management for 20 selected students from top Italian hotel institutes. Two professional courses, pizza and pastry, feature experts like Renato Bosco and Mauro Morandin. The project, with a 75,000 euro investment, includes over 30 hours of intensive courses and takes place in October. Hospitality costs are covered, and the initiative is supported by the Associazione Italiana Ambasciatori del Gusto and RENAIA.