(Finance) – Nella Vision Plaza by SIGEP – The Dolce World Expo the future of food service is outlined thanks to a full calendar of events aimed at narrating the evolution of the sector, one of the flagships of Made in Italy. The manifestation of Italian Exhibition Group dedicated to artisan ice cream, pastry, bakery, chocolate and coffee, which opens its doors to the Rimini Fair from 21 to 25 January 2023, thus confirming its role as a reference for operators in the sweet artisan food industry.
There Vision Plaza by SIGEP becomes the laboratory to anticipate tomorrow’s scenarios, thanks to the collaboration and involvement of leading research institutes such as The NPD Group – IRI, Deloitte, Doxa and Cerved, and in the presence of all the associations and reference media for each of the five supply chains represented, of national institutions comand ICE Agencyand international such as IILA.
the NPD Group offers in three distinct moments an insight into the situation of the foodservice sector at an Italian and global level (Challenges and opportunities in European food service, 22 Jan. 12:30), between differences and similarities in European and stars and stripes trends, with the objective of tracing, at least as far as our country is concerned, what are the opportunities that the change in consumption paradigms entails (Consumption away from home in Italy. Opportunities and future prospects, 23 Jan. 11:30 and Breakfast away from home and in home. Opportunities for the food service by looking at consumer behaviour, in collaboration with IRI, 24 January, 2.30pm). On the other hand, away from home is the appointment (25 Jan. 12) of FoodLab of Design Group Italia to evaluate the prospects for take-away or delivery ice cream.
THE Doxa data are the starting point of Prepare for the challenges of 2023, organized by Dolcesalato – 22 January – which wants to sum up the consequences left by the health emergency and the sentiment of Italians with respect to artisan pastry-bakery and ice cream products.
Of international scope, the speech on Monday 23 January by Carlo Cracco, rapporteur for APEI-Pastry Chef Ambassadors of Italian Excellence, called to tell what are the trends of haute patisserie in catering and tourist hospitality in the context of The trends, at an international level, of haute patisserie in catering and in the hotel industry. On the same day, Deloitte data is also presented during the Food Service market monitor: main trends and developments.
Davide Comaschi, 2013 Chocolate World Champion and member of Relais Dessert International, on 22nd January, instead, it is the protagonist of The construction of a professional path between talent, competence, visions and determination, an event of Pasticceria Internazionale, which the following day underlines the importance of teamwork with Fabrizio Fiorani and the tangible experience of the power of team in The icing on the cake (22 Jan. 16.30).
There Italian Federation of Public Exercises, in the talk of 23 January, he asked what the challenges of the bar of the future are: prices, quality, professionalism, in the light of the change in the organizational and management structures of companies brought about by recent emergencies.
On the same theme also the aAppointment organized by POLI.design (Identity and innovation: the last resort. Case studies in the food sector 21 Jan. 14:00) which focuses attention on the need to adopt strategies to project one’s identity, differentiating risk and innovating at the same time. An identity that sometimes has to be rediscovered in the preservation and enhancement of one’s roots, as Fipe recalls in its Historical premises Rules and tools for enhancing a country’s heritage (24 Jan. 12:30). The pastry sector is addressed instead The marketing of pastry: new trends and the rules for success, promoted by Italian Gourmet, while New business: how to engage large customers is edited by Bargiornale and Dolcegiornale ( 23 Jan. 16:30) .
Always on the theme of the entrepreneurial aspect of the sweet food service CAST Alimenti, lhe Scuola di Cucina e dei Mestieri del Gusto, on 24 January, invites you to reflect on the importance of A new model of advanced managerial training essential for food professionals, to create good practices and the success of your business.
A theme now permeating every sector, the concept of energy and human sustainability is also addressed in the Vision Plaza of SIGEP, with numerous appointments.
Legambiente Agriculture, with the help of the virtuous testimony of COPROB – ITALY SUGAR deals with the theme of the circular economy and sustainable development of the agri-food chain (January 25, 11); Cerved data and new baking trends, such as long-life products, zero impact packaging, attention to the local area and the fight against waste, are instead at the center of the appointment promoted by AIBI (Bread: the future is sustainable 24 Jan. 11.30), while POINTIT focuses on strategies to reduce energy consumption (23 Jan. 10.30).
Also there coffee chain bears witness to its commitment to reduce social and environmental impact with two appointments. The first – Coffee and sustainability in Latin America: good practices, challenges and prospects for the future 21 Jan. 15.30 – builds on the testimony provided by AT INVEST VERDE, the European regional program to support the development of production chains with an innovative and sustainable approach in response to new global challenges in Central and South America, and IILA which in the context of the project just mentioned supports Latin American governments in the formulation and implementation of policies for the development and strengthening of companies with high environmental and labor standards. The second (24 Jan, 16.30) – The culture of coffee in the light of sustainability and digital development -, promoted by COMMUNICATION COFFEEis focused on the value of sustainability report documents and on the synergies obtainable through the digitization of the supply chain.