And he puts flowers in the fields where soft wheat is grown with which Mulino Bianco products are made, involving farmers, stockists and millers in a more sustainable agriculture.
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It is the main purchaser of soft wheat flour in Italy. Logical, therefore, that the decision of Mulino Bianco (Barilla brand, ed) to obtain it from a more sustainable supply chain has very important repercussions for theagriculture Italian. A number is enough to understand the scope of the project "Carta del Mulino": in 2018 involved 73 farmers, this year have already risen to 500 and in 2022 will be 5 thousand. And 3% of the land where the is cultivated Wheat it will be covered with flowers. A "green revolution" that also involves us consumers. The first is on the market a few weeks ago product Mulino Bianco obtained in this way sustainable: it is the Buongrano shortbread, on whose packaging the Carta del Mulino and some of its are presented rules. Moreover, framing the QR code present on the packs through the Mulino PerMe app, access is given to video that tell what is there behind Mulino Bianco products.
What changes with the "Carta del Mulino"
It is from 2003 that Barilla has embarked on its path towards a greater one sustainability summarized in the slogan "Good for You, Good for the Planet" and that every year yes enriches of new elements. The novelty of 2019 is the "Carta del Mulino", a disciplinary where the 10 rules are listed Barilla is committed to respecting (and making farmers, wheat farmers and allies respectful) millers, recognizing them an economic prize to cover their costs) to enhance sustainable agriculture, which gives value to products and that he cares aboutenvironment. For example, farms must adopt a rotation plan with at least three crops different over five years; in this way the earth is maintained "Viva" and fertile and reduces the presence of parasites and weeds. And again, the use of neocotinoids, the insecticides that threaten the life of the bees and other pollinating insects. Banned throughout the cultivation cycle, too, the much discussed herbicide glyphosate in favor of agricultural practices more respectful of the health environment. Always to reduce the use of chemicals, wheat must be conserved by adopting physical methods (such as refrigeration or modified atmosphere). The most "Curious" is rule 3: the obligation to allocate to flowery oases at least 3% of the land where soft wheat is grown. Such as? Sowing of the vegetable essences to create flowering areas, temporary or permanent, not treated with chemicals. The goal is to encourage the establishment of pollinating insects, of natural predators of pests and other animals, thus favoring the biodiversity.
We're just starting out
Behind this decalogue there is a long work, conducted together with WWF to identify the rules to be respected and with university of Bologna and Tuscia to assess the economic impact of this protocol, and then define the prizes to be allocated to the farmers involved in these projects and whose work is subjected to checks carried out by an external body. The Buongrano shortbread, which is produced in the plant of Castiglione delle Stiviere with 100% sustainable wheat flour from sustainable agriculture, in Mantua, it is only the first "testimonial" of the new way of growing soft wheat started by Barilla. THE'company in fact, it wants to arrive by 2022 to make 100% of the whole sustainable flour of soft wheat necessary to make the products Mulino Bianco. In figures, it is a good 240 thousand tons a year, equal to 5% of the entire Italian production of flour wheat tender.
Manuela Soressi
May 2019
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At this point it comes into play the genius of a woman, who buys the company and makes it take off. It is about Josephine Cochrane, which many years ago (in 1886) revolutionized the kitchen world with an ingenious invention. Josephine was wealthy and full of interest, loved to organize dinners and receptions and wanted a machine that washed dishes quickly and without splintering. And so he invented it: the first dishwasher mechanics of history. At first they were used only in large hotels; in 1913 she also patented the machine for domestic use. In 1949, KitchenAid fulfills Cochrane's dream by introducing the iconic KD-10 dishwasher to the market, bringing with it such innovative technology and design that it is still a source of inspiration for designers.