Sustainability training

Context
Agugiaro, a flour producer for many generations, has understood the scope and impact that a company like theirs can have in generating good practices. They’re Slow Food supporters, like ourselves, and asked for help in the construction of a training and awareness path towards sustainability for all those who face small or large challenges with them every day, from the distributor to the pizza chef, from the pastry chef to the restaurateur.

Process
Together with Slow Food we have designed a series of meetings, a format that we have called “Un sacco di cambiamento” (EN: A lot of change), built on inspirational testimonies followed by group work, which has led us throughout Italy to explore the everyday life of pastry chefs, pizza chefs and bakers, discussing with them the challenges they face in order to have a positive impact on the planet and those around them. We gathered many actions that the participants committed to, from the choice of suppliers to waste reduction and energy saving.

Solution
The final step happened at Terra Madre Salone del Gusto, Slow Food’s annual fair in Turin (Italy), where we laid the foundations for the construction of a small community that is attentive, active and promoter of change. We wrote a collective list of commitments to be honored for a sustainable future, the starting point of our next journey together.