An operational table on food and nutrition for Turin: this is the proposal that emerged during the debate that opens the 31th edition of the Food Journalism Festival, scheduled for Tuesday 1 May and Wednesday XNUMX June at the Lingotto Congress Center in Turin. A meeting to discuss the potential and criticalities of Turin as the capital of taste and food, together with the main trade associations and representatives of the political and business world, held at Palazzo Birago di Borgaro.
The proposal was received by the environmental councilor of the city of Turin Chiara Foglietta, intervened on behalf of the municipal administration: "Our Customers already created a group coordination among the councilors because the topic of food is the responsibility of various councilors. I think it is appropriate to extend the working group to all those involved in food policies. " the councilor reported.
They took part in the discussion table, coordinated by the director of the Festival Massimiliano Borgia, Guido Bolatto Secretary General of the Turin Chamber of Commerce, Conrad Albert President of API Turin, Julius Trombetta President of Exclusive Brands Turin, Maria Luisa Cup ASCOM Turin President, Andrew Perino Confesercenti Turin, Elena Schina CNA Turin, Roberto Grassi by Campagna Amica Coldiretti Turin, Gianluca Cornelio Better CAAT Turin Director, Egidio Dansero Vice rector of the University of Turin e Chiara Foglietta Councilor for the Environment and Food Policies of the City of Turin.
Guido Bolatto: "Turin from time is an international reference point for food and wine: aWe have started dealing with enhancement of food excellence from 2001/2002, in view of the Ocleaningof 2006. Lo effort we have to make now is capitalize qwestto position for promote to the best le companies not only of city but also of the area subway. It is necessary to tie Torino, as pole of events cultural, with the territory that surrounds it. I tourists often not I am aware of the proposals outside the city, in the hills of Chieri or in Ivrea for example. Another great goal is to intercept the large tourist flows dePiemont (two among all, that of skiers and the fans of the Juventus) making them land even on the city territory, integrando the tourist offer. Need make yourself known locally and not aim solmind on exports. "
Corrado Alberto: "At the level of competence and presence of industries in Turin missing really a little to become the capital of a food valley. There are major agri-food brands known and loved all over the world, from coffee al confectionery sector passing through that of alcohol and of the wine up to pasta factories. However we must understand that city of food it does not just mean the production of foods but also of machinery for the food industries. In this sense, in Turin for many years the automotive industry has swallowed the growth of all the other sectors, so much so that until a few years ago it was difficult to find components for le food industries.
Giulio Trombetta: "There must be a change of mentality on the occasion dei major events: we must see these occasions as 360 ° opportunities, not as punishments, must cambiare the attitude of city. We need to internationalize the approach of accommodation facilities, which also involves knowledge and mastery of the English language. If voglet us beand food capital we have to put tourists in condition to be welcomed in the best possible way. LThe industrial-minded must realize that in order to attract staff it must be in turn attractiveness. To have a strong industrial fabric, including food, we must ensure that young people consider it of great value to come to live and work in Turin. "
Maria Luisa Coppa: "Turin is now again in a magical moment thanks to the great events we hosted, but it is necessary is politics undertakes personally to promote the territories of excellence of the province and the region, decidesndo where to direct resources. Dowe help small businesses, giving visibility to small producers who have little media attention, like for example quello of pastry with which we can compete worldwide. Just as we must promote work related to food among young people, first of all work in catering. "
Andrea Perino: "It no longer makes sense to think of food as our parents did. Now a food artisan has to come up with different ways of attracting customers, in particular I am thinking of the young audience. I am a baker and I think that for example bread can become vehicle of values important to the public youngthe. The way is to raise awareness of the supply chains behind food, also giving visibility to farms. "
Elena Schina: "The agri-food craft sector is in difficulty not only due to the increase in the cost of raw materials e ofenergy, but also because these realities are often found I'm in the middle of the supply chain, between supplier and consumer. Una solution it is precisely that of enhancing the supply chains in all their segments. For this orit is necessary to work on the provision of financing, too often aimed at industrial supply chains large and not addressi to the supply chains of small and medium-sized enterprises. "
Roberto Grassi: "Turin was one of the first cities to invest in the fruit and vegetable marketsa and this helped a lot to bring out the'importance dethe story di what's behind a product. However iThe number of farms that can sell directly in Turin is limited, which is why it is essential to work on the supply chains. A operational table for permanent discussion on food policies in Turin, not on major projects but on the concrete operation of sustainable food in Turin, what is needed to bring quality food to the city and make citizens choose. "
Gianluca Cornelio Better: "Today the agri-food centers sand I wantNo. yieldsthose other than mass consumption e diversify, must to tell the value of the work that stands behind al single product. This is why we decided to work mainly on localism, for to distinguish l'offer. If we want to be the capital of food, we must be concerned with social value, start from contrastorfood waste as CAAT we have set up collection projects that can be an example for the city. "
Egidio Dansero: "Turin started several years ago with innovative food policies which then remained in the middle of the ford. The time has come to take them back and develop them. Turin had a debate on food policy much earlier of other Italian cities. Now we have tosystematize all the initiatives in this field, starting from relationship between city and rural world. For example itourism enogourmet, is va looking for dher rurality, it could be a stimulus to put Turin and its territory in dialogue. "
