Tag: sustainable

100% paper sustainable packaging – Italian Cuisine

Dignity to the land is the company's motto. A new identity to celebrate half a century of the company from the Marche that presents a new sustainable packaging 100% paper and a rebranding that reinforces the values of the past

The Gino Girolomoni Agricultural Cooperative, Marche-based company producing pasta (and not only), makes the leap with a new identity and brand vision, with a new sustainable packaging 100% paper, presented in recent days at SANA 2021, at Bologna Fiere.

agency

The brand, a reflection of a creed

"50 years a story like ours is not told in a few lines, but celebrated with many. – begins like this Giovanni Battista Girolomoni, President of the Gino Girolomoni Agricultural Cooperative and son of the founder Gino – Our story begins with a dream, the dream of my father, pioneer of organic farming in Italy, activist, intellectual, essayist but, more than anything else, a farmer. His entire life has been dedicated to a vision: to restore dignity to the land and its guardians, the peasants. 50 years after the start of this project, we want to reiterate that his commitment is still ours, today and for the future. "
Faithful to the thought and legacy of Gino Girolomoni, today's Girolomoni reaffirms its dream and commitment: "Dignity to the earth!" goal and mission of the company.

Gino Girolomoni, founder of the Gino Girolomoni Agricultural Cooperative

The commitment to sustainability takes on a new identity

The Cooperative's commitment is aimed at one 100% organic integrated supply chain. A commitment that does not end in production, but extends to become a welcome, with a farmhouse and an inn, an educational farm for dissemination and meeting, a Foundation to nourish the cultural aspect and finally the arrival of a new 100% paper sustainable packaging.
"In renewing our identity, our name and our monastery have firmly remained the guarantee of our products together with the image of our founder. Logo and symbol form a unique whole, to tell even more strongly our bond with our places, with our land. " says Giovanni Battista Girolomoni.

john-baptist — Giovanni Battista Girolomoni, President of the Gino Girolomoni Agricultural Cooperative

Sustainable packaging closes the circle of the supply chain

The packaging, represents the last link of a entire virtuous and sustainable supply chain.
“We wondered for a long time about which was the ideal packaging solution to“ close the circle ”, managing this step directly in the least impactful way possible. We chose the paper ”.
Two types of packaging have been chosen for the 2 main product lines:

For the line Durum wheat, the accessible range, a 100% paper reel from responsibly managed forests – Aticelca class A certificate. The printing inks are water based and the heat seal lacquers are water based and solvent free.

For the Ancient grains, our most precious range, we have chosen a 100% recyclable paper bag from responsibly managed forests, with separable cellulose film window, differentiable in the wet. The window, applied in register to avoid waste, enhances the grain and color of our ancient grain pastes, doing justice to the richness of shades of our products.

packaging

"For us, organic farming is a way of life. This is why our commitment is aimed at every aspect of the supply chain. A supply chain that wants to be a virtuous expression of peasant civilization in which values such as respect for man and nature and the importance of the given word persist and are still central, which today translate into the use and research of energy from sources renewables, in enhancing the experience and work of farmers, in guaranteeing the consumer a product obtained from Italian raw materials at a fair price, in preserving the natural heritage and the rural landscape. " Girolomoni concludes.

When fishing is sustainable – Italian Cuisine

Good, gourmand and healthy: the fish we like it more and more and more and more often has a fundamental role in our diet. Just think that the products of the sea represent on average the 20% of animal proteins for 3.3 billion people on earth (FAO 2020) and that since 1960 the world consumption of fish has doubled. The profound transformation of food uses that has taken place in recent years has led to the depletion of our planet's reserves: thus fish stocks are rapidly running out, with dramatic consequences for the health of the seas, the balance of ecosystems and employment.

Awareness and change

We Italians were the first to learn to appreciate the products of the seas: think that on average we consume more than 30 kg each. But only the 30% of the fish we put on the table is from our own production; thus the theme of the health of the seas and the progressive exhaustion of such an important resource is very topical and can no longer be neglected. And if we don't want to giving up fish, we can (indeed, must) adopt more responsible and sustainable behaviors, to contribute to a desirable turnaround. First step: choosing sustainable fish.

How to choose "green" fish

Not all the fish we find for sale are caught in the same way. Virtuous companies, in fact, adopt sustainable fishing systems, that is, they fish in compliance with fish stocks and they do their utmost to safeguard ecosystems. To recognize the products of a peach "green" it is necessary to identify specific sustainability certifications on the products, which are issued by independent associations specialized in the sector. The most widespread is the Marine Stewardship Council, MSC.

MSC, Marine Stewardship Council

Tackling the problem of unsustainable fishing and safeguarding fish resources for the future: these are the objectives of MSC (Marine Stewardship Council), nonprofit organization independent who has been working with scientists since 1997, Ong (non-governmental organizations) and operators in the sector. The blue MSC mark guarantees that all products come from fishing activities that respect fish stocks and marine ecosystems and managed in such a way as to ensure the survival of resources and ensures that companies implement continuous improvement actions in terms of sustainability, respecting three principles fundamentals:
1) leave enough fish in the water to allow reproduction;
2) ensure that the impact of fishing on the environment is minimized;
3) managing fishing responsibly, in compliance with the laws and adapting to environmental conditions with a view to long-term sustainability.

The blue brand, a guarantee of sustainability

Few rules for a better world. The checks of MSC certified companies are regular and always carried out by accredited independent bodies, to always check that they put into practice what they declare but also to increase the level of sustainability. Today the blue MSC mark is found on packages over 18,000 fishery products, including refrigerated, frozen and preserved, and more than 17% of the world catch comes from MSC certified companies.

A recipe book immersed in the blue

If the ultimate goal is to continue eating fish and be inspired by seafood for many many tasty recipes, MSC, in collaboration with ten chefs from all over the world, he picked up in the new digital book The kitchen in Blu (available free online) delicious recipes to try at home, respecting the environment and the sea. All dishes are made with MSC certified fish, enhanced by great chefs, such as Max Mariola, known face of Gambero Rosso Channel, who wanted a very Italian Sardinian fregola with artichokes and lupins. To gratify eyes, palate and ecological awareness. Certified and eaten.

Sustainable tourism: the 10 rules of the ideal hotel – Italian Cuisine

Sustainable tourism: here are the 10 rules that the ideal eco-sustainable hotel should follow. From organic and 0 km cooking, to recycling to energy saving

Thanks to the growing attention in recent years towards ecology and environmental sustainability, tourism is also making great strides in this sense. In fact, it has been recorded that, both in Italy and in the rest of the world, the sustainable tourism sector is gradually growing and more and more hotels are embracing this new trend. There is still a long way to go but, between real renovations, progressive changes and small adjustments regarding consumption and services offered, it is expected that theecotourism become an increasingly consolidated reality in the future. It is also hoped that more and more accommodation facilities will be built following eco-sustainable criteria and measures and that the incentives concerning this sector will also increase, as well as the demand from travelers. But which ones requirements must own a hotel to be considered ecofriendly?

1) Sustainable structure and use of energy from renewable sources

Let's start with some indications regarding the building, which ideally should have been built according to the criteria of the green building and of bioarchitecture. In practice, the structure to be "green" should have been built with non-polluting and easy to dispose of materials. In terms of electricity savings, it should have both integrated natural thermal insulators and 100% renewable sources of energy (such as photovoltaic panels) and thermal energy (such as solar panels). There are also many small additional precautions that the hotelier can put into practice: from the use of lighting systems to low consumption light bulbs to the presence detectors in the rooms to regulate and minimize the consumption of electricity.

2) Water saving

Fighting water waste is one of the key commitments in the management of an eco hotel. For example, customers can be informed and made responsible with notices regarding, for example, the change of linen and sheets; doing so not only significantly reduces water consumption, but also that of detergents and electricity. For the water saving It is also possible to install mixers on taps and showers to reduce the flow of water, as well as purchase models of dishwashers and washing machines capable of regulating the amount of water required.

3) Eco-friendly and low environmental impact furniture

L'eco-furniture consists in the use of furniture and furnishings made with natural materials, such as untreated wood and pressed cardboard, which are not only recycled, but also recyclable. For extra safety, you can buy FSC (Forest Stewardship Council) certified furniture, furnishings and even floors.

4) Reduction of waste and pollutants

To be 100% eco-sustainable, a hotel must first of all be plastic-free; this means, for example, replacing single-dose containers of soaps with dispensers or using food dispensers for juices and breakfast cereals. It is also important to buy only ecological cleaning products and use recycled paper (from toilet paper to informative paper material).

5) Separate collection

There waste separation it must not only be present in areas of the hotel reserved for staff or common areas such as halls and gardens, but also inside the rooms, with special bins. In addition to separate collection, the environmental impact can be reduced by choosing non-polluting and "disposable" materials.

6) Fight against food waste

Even the catering within the hotel must comply with rules for the protection of the environment. For example, it is important that the portions are not too large, so da do not produce too many food scraps. You can also consider collaborating with associations and initiatives that deal with food donations. Finally, you can select vegetarian or vegan ingredients that have a lower environmental impact than others.

7) Organic menu and possibly zero km

The choice of fresh, natural, seasonal, organic and zero km food is critical. Preferring this type of food is an ecological choice, but also a way to enhance and make the territory known and to promote the well-being of customers.

8) Presence of plants and gardens

There presence of trees and plants inside not only the hotel purifies the air and absorbs CO2, but transmits ecological values to guests and makes them feel in close contact with nature. Whenever possible, it is also possible to make available to customers external usable spaces such as thematic or tropical gardens, nature trails, natural relaxation areas with swings and hammocks or even tree houses.

9) Promote and favor sustainable mobility

THE means of transport to reach the hotel can have a significant impact on the environmental impact. It is therefore the responsibility of the hotel to indicate to visitors which public transport is available, any taxi and car sharing services in the area and, if necessary, offer a free transfer service. Once at their destination, guests can make their stay as pleasant and ecological as possible by offering a bicycle rental service.

10) Excursions and ecological recreational activities

The latter, more than a rule, is a recommendation. Being a sustainable hotel also means having theopportunity to raise awareness and entertain guests at the same time with activities that have to do with nature and the environment. Local ecotourism excursions could therefore be organized or advertised, but also courses, initiatives and events that have to do with the environment, such as creative recycling or natural cuisine, could be proposed.

Let us remember that, in addition to the eco-friendly offer of hotels, travelers must also have an active role of participation and responsibility, thus making a significant contribution to the sustainable tourism sector.

Photo: eco-friendly hotel 10 rules_2000_Wikipedia Commons.jpg
Photo: Green and eco-sustainable hotel decalogo_600_NSW National Parks.jpg
Photo: Eco-friendly hotel Organic cuisine and km0_900_New Straits Times.jpg
Hotel: eco-friendly furniture hotel_1024_Prestige Hong Kong.jpg

Dignity to the land is the company's motto. A new identity to celebrate half a century of the company from the Marche that presents a new sustainable packaging 100% paper and a rebranding that reinforces the values ​​of the past