{"id":4526,"date":"2024-06-04T13:22:03","date_gmt":"2024-06-04T11:22:03","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/senza-categoria\/pizzaiolo-for-change-the-sustainable-revolution-in-the-pizza-world\/"},"modified":"2024-06-04T13:22:03","modified_gmt":"2024-06-04T11:22:03","slug":"pizzaiolo-for-change-the-sustainable-revolution-in-the-pizza-world","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/en\/news-en\/pizzaiolo-for-change-the-sustainable-revolution-in-the-pizza-world\/","title":{"rendered":"Pizzaiolo for Change: the sustainable revolution in the pizza world"},"content":{"rendered":"\n
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The Pizzaiolo per il Cambiamento (Pizza Maker for Change) movement, born in 2022, has experienced significant growth: from the initial 10 pioneers to the 45 pizza makers of today<\/strong>, determined to revolutionize the pizza industry through sustainability in all its nuances. This new awareness among pizza professionals finds in Agugiaro & Figna Molini one of the main promoters, thanks also to the movement’s first event, celebrated in Amalfi in Salvatore Aceto’s organic lemon grove. <\/p>\n

Sustainable Pizzeria: A New Way of Doing Business<\/h3>\n

During the event, topics such as food security, the enhancement of local communities and food and wine tourism were discussed. Participants included representatives from local and national institutions<\/strong>, such as the \u201cAmalfi Coast\u201d Tourist District<\/strong>, theUniversity of Gastronomic Sciences in Pollenzo<\/a>, and Slow Food Italy, along with many agribusiness companies, including Salvatore Aceto – Organic Lemons, Coppini Arte Olearia<\/a>, Gustarosso<\/a>, Lamberti food,<\/a> Lympha, and aquaponics cultivation. <\/p>\n

Toward a Certification Model for Pizzerias<\/h3>\n

Agugiaro & Figna, in collaboration with the University of Gastronomic Sciences in Pollenzo, created a Field Project, a pilot project aimed at building a certification model for pizzerias.<\/strong> This project, based on surveys and polls among pizza professionals, led to the definition of guidelines to ensure the traceability of pizzeria activities, decent working conditions and social inclusion. <\/p>\n<\/div><\/div>\n

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A Bag of Change: Training and Awareness Raising for a Sustainable Pizzeria<\/h3>\n

Agugiaro & Figna’s sustainability journey began with the\u201cA Sack of Change<\/a>\u201d training project, launched three years ago. This project, in collaboration with Slow Food Italy<\/a>, raised awareness among restaurant professionals about the importance of adopting sustainable work systems and improving the quality of final products<\/strong>. During the training tour around Italy, the Manifesto for Change<\/a> was born, which promotes concrete practices for measuring, selecting and improving the environmental impact of pizzeria operations. <\/p>\n

The event was also a time to exchange ideas and experiences among pizza chefs, including Giulia Vicini and Giulia Zanni-current<\/strong> world champions of the World Pizza Championship and the 2024 Sustainability Award-Ciccio Vitiello<\/strong>, Denis Lovatel<\/strong>, Stefano Canosci<\/strong>, Raffaele Vitale<\/strong> and Guglielmo Vuolo<\/strong>, as well as Giuseppe Maglione<\/strong>, Alexandra Horgidan<\/strong>, Daniele Cassese<\/strong>, Mario Barbato<\/strong>, Alfredo La Bella<\/strong>, Raffaele Pizzoferro<\/strong>, Gianni Di Lella<\/strong>, Nicola Monetti<\/strong> and Francesca Gerbasio<\/strong>. These pizza makers, ranging in age from 22 to 45<\/strong>, share goals such as ensuring the quality of pizzeria work, supporting worker well-being, establishing ethical relationships with suppliers, and promoting sustainable practices.<\/p>\n

A movement for the future of pizzerias<\/h3>\n

“The Pizzaioli del Cambiamento are all young people between the ages of 22 and 45 with shared goals, such as guaranteeing the quality of work in the pizzeria, supporting the well-being of the worker, establishing an ethical and transparent relationship with suppliers, controlling the origin of raw materials, implementing sustainable cooking systems and efficient stock management with a view to food cost<\/i>,” said Riccardo Agugiaro, CEO of Agugiaro & Figna Molini. These are just some of the directions that find concreteness in the Pizzaiolo per il cambiamento movement, which, as a gastronomic actor in a community, recognizes that it has training and responsibility obligations to the consumer. As Agugiaro & Figna, we are projected toward the goal of building a certification model in the pizzeria. In the meantime, we are already preparing for the next leg of Pizzaiolo per il Cambiamento planned for the fall in northern Italy.” <\/p>\n

The Pizzaiolo for Change<\/strong> movement represents a new era for pizza making<\/strong>, where sustainability and quality of work come together to create a positive impact on the environment and the community. Keep following us to stay updated on upcoming Pizzaiolo for Change events. <\/p>\n<\/div><\/div>\n

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