From Bonduelle to As do Mar the good practices of entrepreneurs

Bonduelle launches «Bonduelle undertakes» a challenge for sustainability in 6 points: favoring local and seasonal productions; limit the use of pesticides to protect the soil and the environment; preserve biodiversity and natural resources; minimize the use of additives and preservatives; guarantee a wide range of organic products; promote the use of increasingly sustainable packaging.

As of Tue instead, it is committed to three pillars of sustainability: sustainable fishing, respect for the environment and respect for work. Their tuna is zero waste, because 100% waste is reused for the production of pet food and for the protein flours used for animal husbandry. 

De Matteis Agribusiness instead introduced since 2011 the «Armado Pact», A contract that the company enters into with farmers to obtain the highest quality durum wheat while respecting the environment.

These are some of the interventions at the center of the panel «producers who communicate good practices» which was hosted at the Lingotto Congress Center in the London room on 21 February. Bartolomeo Griglio from the Interdepartmental Food Safety Center of the Piedmont Region, and Pier Maria Saccani, Director of the Consortium for the Protection of Mozzarella di Bufala Campana PDO, also took part.