Iniziativa eco-responsabile e CSR

🍴 METRO Italia, for the 8th consecutive year, partnered with the MICHELIN Guide during the 2025 MICHELIN Guide Ceremony Italia, held at Modena's Pavarotti theater. In 2025, METRO will deliver MICHELIN Guide 2025 plaques to over 393 awarded restaurateurs. David Martinez Fontano, CEO of METRO Italia, emphasized the company's commitment to culinary excellence and support for chefs from Bolzano to Catania through their stores, delivery, and online market. METRO Italia, with 3,800 employees, operates in 16 Italian regions with 49 stores and generated €1.97 billion in the 2022/2023 fiscal year. Globally, METRO operates in over 30 countries, employs 89,000 people, and had a turnover of €30.6 billion in 2022/2023.

💼 Retail Institute Italy, in collaboration with AIDP, Forum della Meritocrazia, and Campus, launches the "Manifesto del Retail per la Scuola" to bridge the gap between education and the retail sector, aiming to attract and retain young talent. 76% of retail companies prioritize talent retention, 88% struggle to attract talent, especially Generation Z with less than 5 years of experience, and 82% are committed to growth opportunities, with initiatives in place to support this goal. The manifesto encourages orientation pathways and professional knowledge in retail from secondary school, involving students, companies, and educational stakeholders.

🍵 Nespresso celebrates the cappuccino, linked to Marco d'Aviano in 1683, with the new milk frother Aeroccino XL, allowing up to three cappuccinos at once. Nespresso, a leader in high-quality portioned coffee, collaborates with over 157,000 farmers in 18 countries through the AAA Sustainable Quality™ program since 2003, and achieved B Corp™ certification in 2022. Based in Vevey, Switzerland, operates in 93 markets with 14,000 employees and 791 retail boutiques as of 2023.

☕ I fratelli Bonacchi lanciano il Guji Hambela, un caffè proveniente da Oromia, Etiopia, coltivato tra i 2.000 e i 2.300 metri d'altitudine. Il lancio include un evento di degustazione a Porretta Terme, Piazza della Libertà 34, domenica 10 novembre, dalle 17:00, con la guida di Leonardo Maggiori e Sandro Bonacchi. Caratteristiche aromatiche del Guji Hambela includono mosto d'uva, amarena sciroppata e bergamotto. La filosofia aziendale si focalizza su caffè buono, pulito e giusto, con impegno ambientale e inclusione sociale.

📘 Perrella Distribuzione and Gesco partnered to launch a professional training initiative for youths from challenging socio-familial contexts, offering around twenty individuals aged 16-21 personal and professional growth opportunities. The official presentation with Ettore Paolucci is on November 8, from 11 am to 1 pm, at Perrella Academy in Naples. The program, starting on November 14 and concluding on April 17, 2025, includes 100 hours of theoretical and practical lessons plus a six-month internship in local restaurants and pizzerias. The program comprises two paths: a third-year IeFP course specializing in cuisine and a "Dote Comune" course providing orientation certificates, both aiming to combat school drop-outs and facilitate professional integration.

🏖️ In 2024, over 50% of travelers indicated climate change would impact their vacation choices, favoring cooler destinations to escape heat. Companies like Intrepid Travel encourage tourism to unique, lesser-known locations such as Greenland, Ghana, Mongolia, and Australia, focusing on sustainable travel to combat overtourism. The Scottish term "hurkle-durkling" highlights a trend where vacationers prioritize rest and relaxation. Culinary tourism is increasingly central to the travel experience, with a shift towards authentic, local food festivals and experiences. The tourism industry in 2025 is driven by sustainable practices, innovation, authenticity, and responsibility.

🍤 Irish oysters, recognized for quality and sustainability, are increasingly popular in Italy, sourced from the cold, pristine waters of the Atlantic Ocean. The cultivation process in Ireland respects nature's timing, with oysters reaching 150g after three years. Ireland's seafood, including oysters, adheres to strict quality and safety standards, and is certified by the Origin Green sustainability program. In 2023, Irish seafood exports to Italy exceeded €62.5 million, with Italy being a key export market for Irish Nephrops Norvegicus (langoustines). During Christmas and Valentine's Day, about 20% of Italy's annual oyster consumption occurs.

💰 Banca Ifigest granted a €5.5 million loan, guaranteed by SACE, to Poke House to support its strategic development plan started in 2019. Poke House, founded in 2018 in Milan, has opened over 160 stores in 9 countries. In 2022, it was recognized as a Società Benefit for promoting healthy eating and well-being. In July 2024, Banca Ifigest merged with L&B Partners, creating a green-oriented banking group with about €5 billion in managed assets, providing structured finance, M&A, debt advisory, wealth, and asset management services. Poke House aims to continue its international growth with this support, in line with its 2024-2027 industrial plan. SACE has been supporting Italian businesses for over 45 years and operates in 14 countries, with a portfolio worth €260 billion, aiding around 50,000 companies.

☕ Caffè Moak introduces a limited edition blend named after founder Giovanni Spadola, celebrating company values and history since 1967. The blend features three premium washed coffee varieties from Ethiopia, Guatemala, and India, with a dominant Colombian coffee from the Women’s Coffee Project. It is presented in a 100g tin as a tribute to Spadola’s dream, now realized by his son Alessandro. The limited edition blend will be gifted to horeca clients and sold in small quantities online until stocks last.

🍕 At La Fenice Pizzeria Contemporanea in Pistoia, chef Manuel Maiorano adopts a sustainable approach to kitchen waste by transforming leftovers like eggplant skins into gourmet resources for pizzas and appetizers. Excess dough is repurposed into tastings, homemade breadsticks, or light focaccia bases. This ethos showcases how gourmet dining can embrace sustainability, reducing food waste and inspiring creative culinary experimentation.