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15
Mar

CORONAVIRUS: what to expect in the Italian travel industry?

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Will the Italian travel industry change because of the coronavirus epidemy?     During these days of COVID-19 in Italy, silence haunts the cities and it gives space to thinking, to imagination, to that peculiar feeling that coronavirus brings something more than a dramatic, unusual isolation and sacrifice.  No traffic, no boats, no airplanes, no […]

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28
May

THE GREAT CHALLENGE: HOW FOOD CAN ATTRACT PEACE AND SOLIDARITY: RESTAURANT GINGER PEOPLE AND FOOD IN AGRIGENTO

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Great challenges often start fighting against all odds: and in many cases, solidarity and union can help facing them. Few days ago, I was in Agrigento with Aregai Association (Italian no-profit Association involved in disseminating a new concept of sustainability, based on an innovative assessing model called LICET) to celebrate the winners of the #BezzoPrize, […]

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14
Apr

LABORATORIO MONFERRATO, CHAPTER 3: THE GENESIS OF A ‘MONFERRATO BREAKFAST’

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If you were us, would you make a brand of it? Laboratorio Monferrato has gathered a 3rd time, in ‘Cascina LA Rossa – Morsasco’ in a ‘agrituturismo’ at the feet of the Apennines a bunch of km north of  the Ligurian Sea, to boost  the Monferrato breakfast project. This is meant to be a new […]

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17
Mar

AN EXPERIMENTAL LABORATORY FOR SUSTAINABLE TOURISM IN ITALY

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A balanced tourism development is hard to achieve: either there are destinations which suffer from ovetourism or others, which would deserve to be discovered and promoted for their beauty, but still they are not. One of these latter ones is the Monferrato area, in Piedmont, close to the extremely well known Langhe and Roero ( […]

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16
Feb

Italy makes the difference in New York restaurants

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New York as the Big Apple, a Melting Pot… so many interpretations for one of the biggest cities in the world. A place of strong immigration, during centuries, from all Continents. Italians played a role as immigrants early XIX century: you can reckon their huge number by the restaurants, trattorias, cafés opened at almost every […]

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25
Aug

THE SENSE OF PLACE : a Mediterranean interpretation

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     THE SENSE OF PLACE ‘Tourism can only compound the degradation of hospitality, because a part of the Mediterranean and African population has given up offering traditional hospitality, in order to spoil unaware tourists, who do not know the value of thing or of currency. Not only we are living an economic crisis (…) All […]

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27
Jul

SIX REASONS WHY HÔTELLERIE AND CATERING SHOULD HIRE SUSTAINABILITY MANAGERS.

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Let us start with a simple matter of fact: the hôtellerie and the catering industry satisfy two primary needs for human beings: shelter and food. Consequently, environment, society and economy are strongly affected by behaviors linked to  these priorities. Being so important and essential, shelter and food become major issues when talking about sustainability. Beyond [...]

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03
Jul

FOOD AT THE BASIS

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The Mediterranean Diet is an application model to the Global Goals UNO Food control as a power expression. Food access as a peace expression ‘The Earth can satisfy everyone’s needs, but cannot satisfy someone’s greed’ ‘ (Mahatma Gandhi) ‘10% of the Earth population controls the rest of the World. Economy has overwhelmed sociality. Common goods […]

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