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September/October 2023 I MAGAZINE AT PAGE 1 Curiosity will save the world ‘When you set out for Ithaca, you must wish that the road is long, fertile in adventure and experience,’ said the Greek poet Constantine Kavafis. Through the metaphor of Ulysses’ voyage, the Greek poet invites us to be curious because, if there is one thing that can certainly save us - no matter from what - it is curiosity, namely the willingness to experience new and different situations. This teaches us not to be afraid of ‘new advances’... In recent months, for instance, with the emergence of artificial intelligence (AI), the debate about this technology has become heated, leading people to question whether it is really as amazing as researchers believe it to be, or less threatening than the media portray it to be. On closer inspection, the benefits of AI - even in our industry - are already evident. Industries and retailers are using artificial intelligence to forecast demand and manage inventory, especially consumer packaged goods companies. In practice, today we are able to serve our customers better because somewhere there is a reliable artificial intelligence working alongside us (we will elaborate on this topic in a dedicated feature in the next issue). We are facing a radical change in our work. On the one hand, driven by the economic difficulties we have been facing recently (feature on p. 32), and on the other because we must learn to change certain working practices that tend to be obsolete (feature on p. 18). Around all this is the environmental issue that has become a priority (feature on p. 42) and which brings us to a crossroads (feature on p. 12). In short, the professional catering sector is undergoing an absolute revolution. The important thing is not to be afraid of facing new challenges and, as chef Domenico Candela ( feature on page 24), the protagonist of our cover story, suggests, always remember that to be successful in this job you have to be a team because: ‘A group of people sharing a common goal can achieve the impossible’. And this we in CIC know well.... Enjoy your read! By Lorenzo Morelli AT PAGE 3 We are on the right track! Health, sustainability and price have become the main drivers of eating out consumer behaviour. Current trends include the fact that a growing proportion of diners are increasingly interested in the effects of food on well-being and the impact of production and distribution processes on the environment. Faced with this ‘changed’ lifestyle, our entire supply chain is called upon to play a more active role in guiding healthy and sustainable choices. It is a priority to create a pathway for the entire catering industry to achieve the goals of the UN 2030 Agenda and to translate principles into practical action, improving the business of the entire sector. How is our Cooperative doing in this regard? The last Member/Supplier meetings showed great unrest within CIC and a clear change of pace. After the restyling of the Qualitaly logo, our Cooperative has completely changed its skin, giving a strong boost to those SEP/OCT 2023 MAGAZINE Traduzione a cura di Christopher Farley
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