Il nostro magazine, dedicato alla sostenibilità alimentare, offre informazioni utili per aiutare le persone a compiere scelte consapevoli, ridurre il proprio impatto sociale e ambientale e contribuire attivamente al cambiamento. Un’azione necessaria per responsabilizzare l’industria alimentare sul ruolo primario ed incidenza che i loro prodotti hanno sulla salute dei propri clienti.
The Italian Council of Ministers has decreed a state of water emergency in six Italian regions and in the Apennine District (a famous Italian mountain chain); four other regions are considering requesting it. According to
What is the coal limit of 1.5° centigrade? Warming The world has already warmed by 1C since pre-industrial times, due to human activity. On current trends, it is likely to pass the 1.5C mark between
Food education: inquiring for the sake of the environment and health. Have you ever wondered why food education is not part of the educational offer of schools? It seems curious that such important issues are
Food waste: birth and growth of a problem not to be underestimated. In the last 70 years, the food market has undergone exponential growth, we find food in large quantities everywhere: in supermarkets, bars, vending
Environment and climate change are now terms that we hear about on a daily basis. Television, conferences, advertising, every day remind us how serious these problems are. And how alarming the consequences would be if we did not act in a “sustainable” way
We hear about pollution, climate change and environmental impacts every day, but perhaps not many are aware of how much the food sector is responsible for these issues. The negative impacts of Food sector on the
A study, made by the New York University ([1]), seems to provide this hypothesis that “sea level rise, volcanic eruptions and rearrangement of earth’s plates” are not – and at least in relation to the paths studied by the authors of this research – really “random” phenomena as it has been believed until now, in geology.
.The European Parliament had launched an action plan towards the circular economy for a more sustainable world as early as 27 January 2020. Finally, the European Parliament’s Committee on the Environment, Public Health and Consumer
On 30th March 2021, the second meeting of the working table was held at the Ministry of Ecological Transition, aimed at drafting the minimum environmental criteria for vending and for internal bar services and network
The sugar free campaign has begun. Formal declaration of war on sugar announced. PIÚINFORMA Association is actively committed to supporting all companies that are in the process of changing their recipes with zero sugar objective. “It
Appetite comes by watching How does color affect our food choices? In visual perception, on our emotions and behaviors, each color triggers a reaction and… our appetite! Not only the palate and the nose interact
A premise is a must: PIÚINFORMA Association is private and is financed with quotas by the individual members who are part of the work team and contribute to the reading and processing of data. O.A.P
Can we trust the meat we eat? Is the meat we eat trustworthy? That’s a big question, and more important than before after the events of the Mad Cow disease of the 80s and the
Healthy nutrition; the current one is 98% junk food, sustainable food is the recipe. Never like now is important to know the companies that revolve around agri-food and on what basis they transform foods. Simple,
How much fundamental are live ferments in yogurt? Live lactic ferments in yogurt which, as such, must have a minimum quantity of live lactic ferments inside, the regulation says. About live ferments in yogurt. The
Some science and misconceptions on acidic and alkaline foods In biology, acid-base equilibrium indicates the set of physiological processes that the organism implements to maintain a level of acidity compatible with the performance of the
How we think to transform the administration of food and beverage: scientific guidelines. With proper documental supporting on public administrations aimed at improving and strengthening the perception of the concept of health and environmental sustainability
The Ministry of the Environment works on the C.A.M. for Vending and, PIÚINFORMA Association has the honor of sitting at the working table together with other ministries, bodies and associations to make its contribution to
Knowing the bottom product by product and its characteristics. The companies that produce and market have useful and exhaustive tools available to their customers to describe the references and their distinctive peculiarities. The customer remains
Antitrust has sanctioned many companies for their misleading advertising that on the label the meaning of enriched with… it’s misleading The advertised products boasted properties beneficial to human health that were not supported by serious
Palm oil: the expert responds It is the vegetable fat that is obtained from the fruit of the oil palm, most used in the world. There are various reasons that have made it the most
The ability to make informed food choices is necessary to develop and consolidate healthy habits. Food sustainability From producer to consumer; the road that food travels before arriving on our table is slowly shrinking. A
Biologic is better than conventional? Choosing biologic food means first of all embracing and promoting a sustainable lifestyle, with a view to a better future for everyone. But not only that: it also means encouraging
Matcha green tea is a refined type of green tea that has an ancient tradition and it is an essential part of Japanese culture and of the tea ceremony. Matcha: The Green mirale that everybody loves Moreover,
How do we recognize the additive glutamate ? Monosodium glutamate, the additive “chameleon” Additives are chemical ingredients often used in our food. They are grouped into various families: dyes, preservatives, antioxidants, emulsifiers, flavor enhancers etc…
MONOSODIUM GLUTAMATE, THE “CHAMELEON” ADDITIVE. Additives are chemical ingredients that are used as ingredients. They can be grouped in several families: colourants, preservatives, antioxidants, emulsifiers, flavour enhancers etc… for a total of about 900 compounds.
THE SOCIAL AND ENVIRONMENTAL CAMPAIGN SIGNED BY PIÚINFORMA “DON’T WAIT, CHANGE, NOW” We have decided to talk about food as it is a topic that involves everyone. It has been defined campaign because it will
How much water it needs to….. prepare a steak? And what about a plate of pasta? The water consumed is not only the water used to wash or drink. Everything costs (a lot) water: producing
Do we really know what we’re eating? Let’s discuss about that. Today we’re going to talk about industrial and extensive farms: how do we treat the animals that gives us food? First of all, some
Planet earth and CO2. Climate warming two to greenhouse gas emissions, especially CO2 emissions, is one of the most debated topics today and continues to worry scientists, environmentalists and every person who cares about the