18 min
The Italian way to a circular economy: Taking a bite out of the circular economy Global Insights and Inspiration from Intesa Sanpaolo
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- Economia
How can we fulfil our most basic needs without destroying our planet at the same time?
In this second episode of our series on The Italian Way to a Circular Economy, we look at how producers and consumers are changing the way they think about food. From Intesa Sanpaolo’s lab dedicated to the circular economy, to a food company that’s banned plastic straws, we discover how one of the world’s most resource-intensive sectors is pivoting towards sustainable business practices.
Among the guests are Massimiano Tellini, Global Head Circular Economy at the Intesa Sanpaolo, Stefano Martini, Head of Intesa Sanpaolo's Circular Economy Lab and Stanislao Fabbrino, Ceo of Fruttagel, an Italian food co-operative that eradicated its use of plastic straws.
Also, in this episode we hear from Nick Jeffries, who works on food initiatives at the Ellen MacArthur Foundation, and suggests that by using more diverse food products in recipes we can help nature.
Ludovica Principato of the Roma Tre University, on the other hand, highlights how 1.3bn tons of food globally is wasted and how this could theoretically feed 850m people suffering with hunger.
How can we fulfil our most basic needs without destroying our planet at the same time?
In this second episode of our series on The Italian Way to a Circular Economy, we look at how producers and consumers are changing the way they think about food. From Intesa Sanpaolo’s lab dedicated to the circular economy, to a food company that’s banned plastic straws, we discover how one of the world’s most resource-intensive sectors is pivoting towards sustainable business practices.
Among the guests are Massimiano Tellini, Global Head Circular Economy at the Intesa Sanpaolo, Stefano Martini, Head of Intesa Sanpaolo's Circular Economy Lab and Stanislao Fabbrino, Ceo of Fruttagel, an Italian food co-operative that eradicated its use of plastic straws.
Also, in this episode we hear from Nick Jeffries, who works on food initiatives at the Ellen MacArthur Foundation, and suggests that by using more diverse food products in recipes we can help nature.
Ludovica Principato of the Roma Tre University, on the other hand, highlights how 1.3bn tons of food globally is wasted and how this could theoretically feed 850m people suffering with hunger.
18 min