Iniziativa eco-responsabile e CSR

🍰 Davide Muro, Mastro Panettone at Antica Pasticceria Castino in Pinerolo, unveiled "PanCricrì," the first panettone made with cricket flour, on the tenth anniversary of the shop's reopening on December 24, 2014. Lactose-free and catering to food intolerances and wellness-oriented lifestyles, PanCricrì combines apricot and chocolate flavors without butter. The pasticceria continues its commitment to innovation by blending taste, health, and sustainability, using environmentally friendly and highly digestible cricket flour. Muro's baked goods have earned awards, including a recent first prize for a savory colomba with porcini and salame valsusino. The shop, which will celebrate 100 years in 2025, was founded in 1925 and is known for its traditional sweets and creative recipes, exemplified in various panettone flavors offered throughout the year.

🍋 Cointreau, renowned for liqueurs, debuted the limited-edition Citrus Series, revolutionizing the cocktail world. Master Distiller Carole Quinton collaborated with Corsican farmer Jean-Dominique Valentini, utilizing seedless Corsican pomelos with Protected Geographical Indication (PGI) status. Distilled in Angers, France, the series offers a vibrant bouquet ideal for cocktails. Only 3,000 bottles available, made from 60% recycled glass, the 700 ML bottles with an ABV of 40% are fully vegan and eco-friendly.

🌽 A study titled "Beneficial Effects of Extra Virgin Olive Oil: Molecular Mechanisms Involved" was presented at the University of Milan, revealing that diets rich in high-polyphenol olive oil lead to a healthier metabolic profile. Over 46% of Italians are unaware of olive oil benefits, and 35% consume less than 2 tablespoons a day, despite recommendations of 3-4 tablespoons. The conference, organized by Carapelli Institute - ETS Foundation, aimed to bridge knowledge gaps, especially among younger demographics. The research, a collaboration between universities of Milan, Perugia, Padua, and Naples, demonstrated improved glycemic profiles and reduced diabetes risk, asserting olive oil's role in combatting obesity and related complications. However, 24% of Italians do not know what polyphenols are, and 50% of those under 25 are uninformed. A roundtable discussion highlighted the need for better labeling, dietary education, and the role of general practitioners in improving consumer knowledge.

🏠 Diageo's Learning For Life program, active since 2019 in Italy, has trained about 400 students in bartending and mixology. For 2024/2025, it plans 6 courses in Milan, Turin, and Rome for 132 students. Around 60% of participants find hospitality jobs within a year. A special edition for Ukrainian refugees is set for Rome in 2024. Since its global start in 2008, over 146,000 young people in 35+ countries have been trained through 90+ courses.

✈️ At COP29 in Baku, Azerbaijan, the WTTC revealed a 27% increase over the past three years in travel and tourism companies setting climate goals, with 53% of the top 250 companies now committed, up from 42% in 2021. A third of these companies are dedicated to meeting Science-Based Targets (SBTi). The updated Net Zero Roadmap introduces an enhanced decarbonization framework. 75% of global travelers now want more sustainable travel options. The aviation sector achieved a 6% carbon intensity reduction from 2019, while the cruise and lodging sectors both saw an 11% reduction. Julia Simpson, President and CEO of WTTC, emphasizes the urgency of climate action in the industry.

🏖️ Italian Tourism Minister Daniela Santanchè highlighted Italy's role in prioritizing tourism within the G7 economies. The recent G7 Tourism meeting emphasized tourism as a sustainable growth driver and a peace promoter through intercultural understanding. The G7 ministers adopted a document focusing on sustainable development aligned with the UN's 2030 Agenda, emphasizing human capital, digital technology, and artificial intelligence for innovative and sustainable tourism development. Key strategies include promoting sustainable tourism skills and preventing data misuse, such as fake reviews.

🌱 William Chen from Nanyang Technological University in Singapore developed a biodegradable food wrap made from soy by-products in 2020 and has recently created a new wrap infused with antimicrobial compounds from discarded avocado pits, durian, and jackfruit seeds. The wrap changes color as food deteriorates, signaling spoilage. During lab tests on raw shrimp, it changed from yellow to brown two days before any noticeable spoilage. Researchers aim to make this technology available on the market soon.

🍹 Monaci certosini limitano produzione di Chartreuse a 1,6 milioni di bottiglie annue per sostenibilità, causando raddoppiamento/triplicamento prezzi in alcuni mercati, come USA. Metà gennaio 2023: annunciata riduzione per concentrarsi sulla preghiera e agire eticamente. Scarsità colpisce Horeca, rendendo cocktail come Last Word, Naked and Famous, Alaska difficili da preparare. Soluzioni: alternative creative, strette collaborazioni con fornitori. Esemplificazione: Sea Breeze, Cosmopolitan, Pisco Sour, e Sazerac precedentemente difficili da reperire in Italia fino al 2020.

👤 From November 25 to December 10, during the UN's 16 days of activism, Berberè Pizzeria supports D.i.Re – Donne in rete contro la violenza, with 117 anti-violence centers across Italy. The campaign "La violenza di genere non è sul menù" aims to spread awareness using 25,000 pizza boxes with QR codes and 5,000 continuously reprinted postcards across 20 Italian locations. D.i.Re provides free support to over 20,000 women annually. Berberè also focuses on employee training in gender culture and has introduced the "Safe at work" policy against workplace discrimination.

📖 D’Amico partners with the 4th edition of the Forum on healthy cooking organized by the Italian Association of Nutritionists in the Kitchen (AINC), focusing on the relationship between cuisine and sports. Maria D’Amico, Marketing & Sustainability Manager at D’Amico, emphasizes balanced and sustainable diet values, alongside their project Dispensa Amica. The Forum features scientific direction by Dr. Domenicantonio Galatà and speakers like Prof. Lorenzo Donini and Prof.ssa Chiara Nediani, offering an interactive environment for public participation in discussions on nutrition for athletes and sustainability.