Qualitaly_114

DEC. JAN. 2020 II Let’s try to think of us as CIC members: we are all individual companies with a complete and precise vision/knowledge of the market and with objectives and strategies that could already make us successful on our own. Yet, the association with Cooperativa Italiana Catering has allowed everyone to grow their companies, becoming benchmarks in the different regions in which they operate. What is the advantage of being a member of a cooperative? As with horses, our sector also hides pitfalls and dark areas that we would not be able to grasp on our own with the risk of stumbling and getting hurt. CIC is for us like a jockey for a horse: it is the guide that helps us to see the obstacles before the others, suggesting the way to stay on our feet. A plus that is allowing us to face the pitfalls that every day appear before us more calmly. CIC is proving year after year to have the ability to evolve, adapt and design solutions that ‘rain down’ into our individual companies, allowing us to be increasingly strategic for our customers. The challenges are becoming more and more difficult: digitization, the advent of artificial intelligence, customer experience tools, if on the one hand they represent progress, on the other they are a possible threat to our companies that must be able to keep up. Our Cooperative today wants to seize these new opportunities, strategically bringing them into our daily work, so that they do not turn into boomerangs but into new life to grow and be successful! By Antonio Di Lorito AT PAGE 6 News Slow Food Cooks’ Alliance, the manifesto of the “Climate Friendly Menu” Climate change can also be countered in the kitchen. How? For example, by choosing products with a low environmental impact. Based on this principle, for its 10 years of activity, the Slow Food Cooks’ Alliance is committed to choosing dishes and menus that use the ingredients from small-scale local producers. No food arrives from too far away, therefore, or from production that weighs on the ecosystem. The Slow Food Alliance - which brings together 1,100 local chefs in 25 countries around the world, of which about 500 in Italy - has developed the “Climate friendly menu” manifesto to raise awareness among customers about the impact of catering on the climate, through the choices of supply, “starting with the most impacting supply chains, meat and dairy products”, support for small-scale local producers. Slow Food cited research conducted by Indaco2, an environmental sustainability consultancy, which found that a restaurant served by “sustainable suppliers” has an environmental impact 50% lower. The consumer 4.0? Are they aware of and looking for foods that satisfy their mind? Increasingly informed and aware, they seek innovation and pleasure as well as health, buying certified products but no longer trusting just a label. It is the consumer 4.0, who is no longer hungry, but appetite, and this is satiated in their mind more than in their stomach. The picture is outlined by the Observatory of Foods, Production and Territory (Cpt) of Eurispes, Uci and Univesitas Mercatorum, which has collected data, investigating phenomena related to the world food market, observing how consumer habits change in the Position Paper “Food Consumption: Know to Act”. Household consumption represents the most important share of the Italian gross domestic product and, in this context, food consumption accounts for 11% (according to Istat data of 2018). But to understand the consumption, we read in the study, means understanding people, their values and the extent of their desires. And today’s consumer, or consumer 4.0, “is a mixture of old and contemporary, a post-modern consumer who is reversing their relationship with consumption: after a long post-war phase, in which consumption has substantially dominated the person, a change of attitude has matured showing another character, which reverses the terms of its existential socio-economic consumer-person to person- consumer, through new behaviour.” The consumer becomes, in short, a “producer of significance”. Because, the Observatory notes, “the possession, ownership and use of symbols is an essential trait of consumption: yesterday the car was probably the driving symbol, then it became the fashion brand, today the focus is on food behaviour. Receipts campaign, FIPE: we need an extension of six months or it will be chaos “If we started from January 1 with the receipts campaign would be chaos, especially in bars. Extending the sanctions for premises that are not in order is necessary but not sufficient: it is essential that the start of the entire project is postponed by at least six months. At the same time, it would be desirable to revise the reduction of penalties. So Roberto Calugi, Director General of Fipe, the Italian Federation of Public Establishments, on the measure contained in the Tax Decree attached to the Budget Law. MAGAZINE