Essentiality, frugality, authenticity, simplicity. Rediscovery of the value of human relationships, the bond with the planet, and the importance of preserving nature. The list of things that we have (re)discovered in the face of the Covid tragedy is a long one.
With a new awareness, we find ourselves (re)considering some fundamental components of civil life, of our socioeconomic systems, of the way we relate to others. In this context, even the most natural gestures such as eating acquire a different meaning, both in the individual -consumer and in the commercial- business perspective

Throughout the world, the restaurants and gastronomy industry has been one of the sectors most affected by the pandemic, together with the production chain and the economic ecosystem depending from it.
Human relations and conviviality, deep values linked to food and its consumption, have been strongly affected by the rules of social distancing. The new status quo has led us to look at our lifestyle with new eyes and to ask ourselves whether some of the habits, products and services that characterized our life before still made sense afterward.

And so, how can we re-interpret our relationship with food, agriculture and the environment from the second half of 2020 onward?

The pandemic has shifted our point of view: from inside the plate – or, at most, its immediate surroundings– to the very rich immaterial baggage/ that food brings with it- result not only of history and culture but also of social, environmental, and ethical responsibility linked to its production and consumption.

The issue of global nutrition has finally taken on a new depth in view of the climate, environmental and social emergency we are experiencing. While the business world is wondering what the social mission of companies should be – as demonstrated by the increase of corporations that acquire the status of B Corporation –health and well-being take on new relevance., at all levels of society.

The awareness global happiness is directly connected with the relationship we establish with food and with the relationship food has with the environment, opens the way for a new sustainable gastronomy that contemplates the impact of food production and consumption throughout the ecosystem as well as the sustainable production of “wholesome” food as a force for the solution of the climate problem, – rather than its accelerator.

If, in fact, we can define sustainable an advancement “aimed to cater to the needs of the current generation without compromising the ability of future generations to meet their own needs”, recognizing that food has a profound impact on the overall balance of the planet and on people’s health – as well as placing these two aspects in a direct and interdependent relationship – – means to work concretely to achieve a greater and more widespread state of well-being.

food shapes its identity, – from production and consumption models to the overall user experience – connecting wholesomeness to a broad concept of sustainability that ties agricultural production and domestic consumption with a single common thread the one leading to happiness and collective well-being through greater respect for the planet and its inhabitants.

Looking at the future.