Webinar

“FOOD SUSTAINABILITY: WE MUST ACT TODAY TO SAFEGUARD TOMORROW”

Birth and development of a sustainable food production chain: environmental, social and production aspects.

rom the world of farming to consumer choices
We have been taking a sustainable approach on a daily basis for some time.
This process definitely had a beginning, but we know that it has no fixed end. Our aim will be to shift the finishing-line further and further ahead, working ourselves but also promoting digital and social media communication to contact and engage with the youngest age-groups in society, in fulfilment of the European Directives which identify digitalisation as one of the key factors in achieving sustainability goals.
Therefore, on 9 October 2020 we were determined to organise our first Webinar, which brought together the opinions and experience of respected experts, including scientists, agronomists, entrepreneurs and chefs.

DOWNLOAD the Digital folder of the webinar,
WATCH the video highlights published here
or LEARN MORE with the complete Webinar video

ADOPT A WHEATFIELD

Awareness-raising project for future generations

The project aims to inform pupils of the primary and secondary schools near the Molini Pivetti headquarters about the common wheat production cycle and to effectively raise their awareness of environmental sustainability and biodiversity issues.

The project includes field visits to view the wheat life and processing cycle at first hand:

1. sowing of the wheatfield and germination test
2. sowing of flower-seed mix in biodiversity area
3. verification of flowering of the wheat and the “bee meadow” with a bee-keeper with transparent hives to see the bees at work
4. ripening of the wheat and harvesting (threshing).

The project also aims to raise awareness of the environmental risks involved in wheat production and to put across that a reduction in pesticide use and an increase in biodiversity, with the presence of useful insects (bee meadow), are the most effective ways of safeguarding the environment we live in.

INGREEN – EUROPEAN PROJECT

Bioeconomy project to convert food waste

In June 2019 Molini Pivetti, through its Research and Development team with Caterina Gozzoli PhD as Project Manager, joined the INGREEN Bio-based Industries Joint Undertaking Horizon 2020 project, with the important role of coordinator of Work Package 2. The project involves four research and innovation partners, four large corporations, eight small and medium enterprises and an association. The General Coordinator of the entire project is INEUVO Ltd and its Scientific Coordinator is Bologna University. The 17 partners come from 10 countries across Europe: Belgium, France, Germany, Italy, Ireland, Netherlands, Portugal, Spain, Switzerland and United Kingdom. The aim is to unite the various areas of expertise to develop new bio-based products, by creating innovative connections between different industries, including food, feed, pharmaceutical, cosmetic, nutraceutical and packaging.

INGREEN aims to find new ways to use by-products and side-streams from the food and paper industry, transforming them into bio-based ingredients through sustainable, industrially validated biotechnological processes. These ingredients can then be reused in industry for the production of new, high quality food, feed, nutraceutical, cosmetic, pharmaceutical or packaging prototypes, which are more sustainable and effective than the products now on the market.
INGREEN will achieve its results from biotechnologies using safe micro-organisms, or with ecofriendly approaches.

INGREEN thus aims to make a major contribution to the scientific, economic and social challenges posed by the circular economy.

www.ingreenproject.eu