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.
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
On May 17, 2022, the Regional Court of Administrative Justice of Trento ruled on the appeal against the province of Trento which, in a resolution of December 3, 2021 had chosen to implement a policy
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.
How air pollution affects health and the environment. Scientists have long known the air we breathe can be hazardous to our health. The World Health Organization estimates that more than 90 percent of the world’s
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
IT IS POSSIBLE TO GET RID OF PLASTIC AND WE MUST DO IT It is possible to get rid of plastic and we must do it. Environmental Science and Technology magazine estimated that every year
What is the condition of our planet? Is it really that bad? Some wonder? Or is it just a passing problem, a fad, or a complaint from some annoyed hippie? It raises the temperature: is
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
“Do good to you and the environment” Alkaline ionized water is a valuable health aid because its constant use can lower the acidity of the organism. Ionized alkaline water is produced by a system called
On June 7th we will be guests at this event, we will talk about sustainability in a very interesting and involved way. The Association is always at the forefront of promoting sustainable lifestyles and messages.
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
A little philosophy on why it is necessary to become sustainable, Impressions of a graduate in philosophy of law. Is sustainability a ‘legal obligation’, a passing trend, or is it something more radical that needs
Reflections of our technologist Francesco, to make you reflect on the importance of food. For a long time now, we have lost our food, our true nourishment, what does us good or at least that
The involution of the species: feeding is no more natural. Today we live in a time when Feeding is no longer as natural as it was in the recent past and is leading us to
Food sustainability programs for every company, are supported by our Association. We have received numerous international awards, especially institutional ones, which add more and more value to companies that deal with nutrition to their collaborators.
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
PLASTIC YES, PLASTIC NO: WHAT TO DO Each year we ingest 50,000 particles of microplastics, mainly through bottled water. We consume food that lives on packaging: we cannot buy tomatoes without the plastic box, we
What is the main source of calcium? Many of you may answer “milk!” Surely, we find calcium in milk, but are we really sure that it is the food that contains the most par excellence?
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
In the face of all this food waste we must act, and the solutions are there, it is enough to implement them, and it is up to us alone. Nature is asking us for the
On Friday, April 12th from 12:00 and 14:00, at the Caffè Centrale in Asolo (TV), thanks to the availability of the Botter brothers, we organized a tasting focused on food sustainability and its impact on
“Kamut” is not the name of a grain, but the trademark (such as “White Mill” or “McDonald’s”) that kamut international ltd (K.Int ) has placed on a variety of wheat registered in the United States
SOCIAL CAMPAIGN: BE PIUINFORMA FOR A BETTER WORLD PIUINFORMA means, at the same time, more information and healthier lifestyle. Meaning our goal is to give guidelines and informations to help people to know more aobut