Iniziativa eco-responsabile e CSR

🍕 Seconda edizione di "Cuore a Tavola" il 13 maggio presso pizzeria "Nasteat", Nocera Inferiore. L'evento benefico ha raccolto 5,950 euro per "La Stanza di Tobia" a Napoli e "Rotary incontra l'ospedale". Organizzato da Accademia Pizza DOC con Rotary Club e maestri pizzaioli. Fondi destinati a famiglie con bambini oncologici e all'acquisto di un impedenziometro per l'obesità infantile. Evento sostenuto da Antonio Giaccoli e Vincenzo Mercadante (ARLI).

🌎 93% of global travelers prefer responsible choices, with 40% avoiding overcrowded destinations, according to Booking.com. Ireland invested €108 million in transforming peatlands; Kenya supports Masai and Samburu communities with regenerative lodges. In Maui, post-2023 fires, tourism aids cultural revival. Italian initiatives like IT.A.CÀ festivals and variable tourist taxes protect local identities. Challenges include measuring impact and avoiding greenwashing. Regenerative tourism promises economic benefits like loyalty and energy savings, despite initial costs and transparency needs.

🗺 2025, Barcellona: A €3.2 billion airport expansion was approved to make it an intercontinental hub. Salvador Illa supports it, while Aina Vida criticizes tourist overcrowding. The EU evaluates potential environmental impacts. Recent protests highlight inadequate tourism management. Airbnb blames hotels for overtourism, countered by Federalberghi and Tui, blaming short-term rentals. The Louvre faces staffing issues during an informal strike. Meanwhile, Sandals Resorts expands coral restoration in the Caribbean. Valtur earns a historic national brand recognition.

🌍 2025, l’80% dei viaggiatori è consapevole dell'impatto delle loro scelte sulla sostenibilità. L'Osservatorio sul turismo sostenibile di Bva Doxa per Human Company rivela una disponibilità a modificare abitudini, ma solo per azioni semplici: flora e fauna (36%), rifiuti (33%), energia (32%). Preferenze per agriturismi (91%), rifugi (86%), mare (51%). Turismo outdoor praticato dal 75%, con preferenza per paesaggi (37%) e clima (31%). Cruise tourism attira il 10%.

🍹 Distilleria Nardini, after 246 years, enters the gin market in 2025 with "Garage Gin." Crafted in Bassano, this London Dry is made with Italian cereal alcohol and nine botanicals, featuring a 45% alcohol content. Priced at €23.90 for 70 cl, the bottle is crafted with recycled glass. Offering a sensory blend of freshness and spices, Garage Gin is designed for classic and modern cocktails, emphasizing authenticity and sustainability.

📈 Coca-Cola HBC Italia's 2024 Sustainability Report highlights a €90 million investment in sustainable practices, covering environmental, social, and economic areas. By 2025, the company aims to modernize six factories across five Italian regions. Key initiatives include achieving 100% recycled PET bottles, a 39% reduction in CO2 emissions compared to 2010, and 55,000 training hours for 2,000 employees. The company supports local communities through food donations and youth programs like #YouthEmpowered.

📈 Gruppo Felsineo ended 2024 with €56 million revenue and 150 employees, emphasizing sustainability. Their 2024 Sustainability Report highlights efforts in food quality and safety, employee welfare, and community commitment. They provided 4,693 training hours (25% up from 2023) and offered health screenings. New product lines were launched, including Mopur®One and Mortadella Bologna IGP. Environmental goals include keeping the ISO 50001 certification and starting decarbonization efforts.

🍴 Chefs are driving the no-waste trend in gastronomy by creatively using all parts of ingredients, like turning pea pods into drinks and tomato skins into snacks. Massimo Bottura's "Food for Soul" highlights this shift in Italy. Although 91.8% of restaurants offer take-home services, only 15.5% of Italians use them. Yet, 74% support the idea. The main barriers are embarrassment and logistics. Internationally, similar patterns exist, but Gen Z shows promise for embracing sustainable dining practices.

🏛 Italian Exhibition Group organizes about 60 events yearly, generating over €250 million. At the Meet Forum in Rome, Gloria Armiri highlighted fairs' sustainability roles and €34 million investments in Rimini's infrastructure, with energy savings from solar panels. Each visitor contributes €3 for every euro spent, significantly boosting tourism sectors like dining and hotels. Marco Misischia of Cna Turismo and Gabriella Gentile of Federalberghi emphasize sustainable tourism and strategic support for the sector across 19 Italian regions.

🍳 Sustainable Gastronomy Week occurs from June 16-22, 2025, to promote sustainable food systems, organized by WFF Youth Initiative. Chefs under 40 from Bolivia, the USA, Botswana, Cambodia, and Italy participate. Giacomo Corcetti uses Terracina strawberries in his "Fragola 3D" dessert. Massimo Piccolo creates "Spaghettoni ai tre pomodori" with three types of tomatoes. Andrea Pasqualucci emphasizes local produce in "Orto di stagione," while Daniele Roppo highlights bread reuse. Fabio Dodero's risotto features Blu di bufala.