CIRFOOD, GUEST AT THE “ECONOMIA DEL FUTURO” EVENT PROMOTED BY CORRIERE DELLA SERA
CIRFOOD participated in the final day of “L’Economia del Futuro – La nuova sostenibilità” [The Economy of the Future - The new sustainability], the multi-party debate on a sustainable future organized by L’Economia, the economic supplement of the Italian newspaper, Corriere della Sera.
The event, which took place on Thursday, 14th November at the Triennale in Milan and saw a full schedule of meetings and debates focused on providing guidelines for a sustainable future for our cities and our planet.
Giordano Curti, General Manager of CIRFOOD, offered his own contribution during “Food&Sustainability”, the panel dedicated to future scenarios for food production and consumption, seeking to better understand the new frontiers in production technologies, sales methods and food safety, without neglecting company commitments to sustainability and innovation.
In particular, Giordano Curti spoke of what it means for CIRFOOD to implement innovations in the catering sector and how technologies can support a company’s commitment to achieve sustainability, combating food waste and boosting education in healthier lifestyles.
The panel was opened by greetings from Massimo Fracaro — Editorial Manager of L'Economia — followed by a keynote speech by Raj Patel, professor at the University of Texas at Austin, writer and activist strongly committed to issues of food access and sustainable development.
Moderated by Francesca Gambarini, the panel continued with speeches by Giordano Curti, Ludovica Principato — Researcher at Roma Tre University, dealing with such issues as sustainable food system management, food waste and consumer health — Raj Patel and a final talk by Carolyn Federman, Founder of The Charlie Cart Project Workshop, a non-profit organization that provides schools with food education tools and study programs.
The panel concluded with a moment dedicated to the Food Shuttle, the CIRFOOD project that, through multi-sensory edu-tech laboratories for primary and secondary schools, helps students discover a food-related culture that reflects the company’s own idea of nutrition and conscious consumption, even proposing paths by which to adopt correct, healthy eating styles.
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