{"id":4529,"date":"2024-06-04T13:22:03","date_gmt":"2024-06-04T11:22:03","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/pizzaiolo-per-il-cambiamento-la-revolution-durable-dans-le-monde-de-la-pizza\/"},"modified":"2024-06-04T13:22:03","modified_gmt":"2024-06-04T11:22:03","slug":"pizzaiolo-per-il-cambiamento-la-revolution-durable-dans-le-monde-de-la-pizza","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/nouvelles\/pizzaiolo-per-il-cambiamento-la-revolution-durable-dans-le-monde-de-la-pizza\/","title":{"rendered":"Pizzaiolo per il Cambiamento : la r\u00e9volution durable dans le monde de la pizza"},"content":{"rendered":"\n
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Le mouvement Pizzaiolo per il Cambiamento (Pizzaiolo pour le changement), n\u00e9 en 2022, a connu une croissance significative : des 10 pionniers initiaux aux 45 pizzaiolos d’aujourd’hui<\/strong>, d\u00e9termin\u00e9s \u00e0 r\u00e9volutionner le secteur de la pizza gr\u00e2ce \u00e0 la durabilit\u00e9 dans toutes ses nuances. Cette nouvelle prise de conscience des professionnels de la pizza trouve en Agugiaro & Figna Molini l’un de ses principaux promoteurs, gr\u00e2ce \u00e9galement au premier \u00e9v\u00e9nement du mouvement, c\u00e9l\u00e9br\u00e9 \u00e0 Amalfi dans la citronneraie biologique de Salvatore Aceto. <\/p>\n

Pizzeria durable : une nouvelle fa\u00e7on de faire des affaires<\/h3>\n

Au cours de l’\u00e9v\u00e9nement, des th\u00e8mes tels que la s\u00e9curit\u00e9 alimentaire, la valorisation des communaut\u00e9s locales et l’\u0153notourisme ont \u00e9t\u00e9 abord\u00e9s. Parmi les participants figuraient des repr\u00e9sentants d’institutions locales et nationales<\/strong>, telles que le district touristique de la c\u00f4te amalfitaine<\/strong>, l’universit\u00e9 des sciences gastronomiques de Pollenzo<\/a> et Slow Food Italie, ainsi que de nombreuses entreprises agroalimentaires, dont Salvatore Aceto – Organic Lemons, Coppini Arte Olearia<\/a>, Gustarosso<\/a>, Lamberti food,<\/a> Lympha et Aquaponics. <\/p>\n

Vers un mod\u00e8le de certification pour les pizzerias<\/h3>\n

Agugiaro & Figna, en collaboration avec l’Universit\u00e9 des sciences gastronomiques de Pollenzo, a cr\u00e9\u00e9 un projet pilote visant \u00e0 construire un mod\u00e8le de certification pour les pizzerias<\/strong>. Ce projet, bas\u00e9 sur des enqu\u00eates et des sondages aupr\u00e8s des professionnels de la pizza, a permis de d\u00e9finir des lignes directrices visant \u00e0 garantir la tra\u00e7abilit\u00e9 des activit\u00e9s des pizzerias, des conditions de travail d\u00e9centes et l’inclusion sociale. <\/p>\n<\/div><\/div>\n

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Un sac de monnaie : formation et sensibilisation pour une pizzeria durable<\/h3>\n

Le parcours d’Agugiaro & Figna en mati\u00e8re de d\u00e9veloppement durable a commenc\u00e9 avec le projet de formation\u00ab\u00a0Un Sacco di Cambiamento\u00a0\u00bb (un sac de changement<\/a>), qui a d\u00e9but\u00e9 il y a trois ans. Ce projet, en collaboration avec Slow Food Italie<\/a>, a sensibilis\u00e9 les professionnels de la restauration \u00e0 l’importance d’adopter des syst\u00e8mes de travail durables et d’am\u00e9liorer la qualit\u00e9 des produits finaux<\/strong>. Au cours de la tourn\u00e9e de formation en Italie, le Manifeste pour le changement<\/a> est n\u00e9, qui promeut des pratiques concr\u00e8tes pour mesurer, s\u00e9lectionner et am\u00e9liorer l’impact environnemental des activit\u00e9s des pizzerias. <\/p>\n

L \u00ab \u00e9v\u00e9nement a \u00e9galement \u00e9t\u00e9 l’occasion d \u00bb \u00e9changer des id\u00e9es et des exp\u00e9riences entre pizza\u00efolos, dont Giulia Vicini et Giulia Zanni<\/strong> – actuelles championnes du monde du championnat du monde de la pizza et du prix du d\u00e9veloppement durable 2024 -, Ciccio Vitiello<\/strong>, Denis Lovatel<\/strong>, Stefano Canosci<\/strong>, Raffaele Vitale<\/strong> et Guglielmo Vuolo<\/strong>, ainsi que 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> et Francesca Gerbasio<\/strong>. Ces pizza\u00efolos, \u00e2g\u00e9s de 22 \u00e0 45 ans<\/strong>, partagent des objectifs tels que la garantie de la qualit\u00e9 du travail dans les pizzerias, le bien-\u00eatre des travailleurs, l’\u00e9tablissement de relations \u00e9thiques avec les fournisseurs et la promotion de pratiques durables.<\/p>\n

Un mouvement pour l’avenir des pizzerias<\/h3>\n

\u00ab\u00a0Les Pizzaioli del Cambiamento sont tous des jeunes \u00e2g\u00e9s de 22 \u00e0 45 ans qui partagent des objectifs communs, tels que garantir la qualit\u00e9 du travail dans la pizzeria, soutenir le bien-\u00eatre du travailleur, \u00e9tablir une relation \u00e9thique et transparente avec les fournisseurs, contr\u00f4ler l’origine des mati\u00e8res premi\u00e8res, mettre en \u0153uvre des syst\u00e8mes de cuisson durables et rendre la gestion des stocks plus efficace en vue de r\u00e9duire les co\u00fbts alimentaires<\/i> \u00ab\u00a0, a d\u00e9clar\u00e9 Riccardo Agugiaro, directeur g\u00e9n\u00e9ral d’Agugiaro & Figna Molini. Ce ne sont l\u00e0 que quelques-unes des orientations qui se concr\u00e9tisent dans le mouvement Pizzaiolo per il cambiamento, qui, en tant qu’acteur gastronomique au sein d’une communaut\u00e9, reconna\u00eet qu’il a des obligations en mati\u00e8re de formation et de responsabilit\u00e9 vis-\u00e0-vis du consommateur. En tant qu’Agugiaro & Figna, nous sommes projet\u00e9s vers l’objectif de construire un mod\u00e8le de certification dans la pizzeria. Entre-temps, nous nous pr\u00e9parons d\u00e9j\u00e0 \u00e0 la prochaine \u00e9tape de Pizzaiolo per il Cambiamento pr\u00e9vue pour l’automne dans le nord de l’Italie\u00a0\u00bb. <\/p>\n

Le mouvement Pizzaiolo per<\/strong> il Cambiamento repr\u00e9sente une nouvelle \u00e8re pour les pizzerias<\/strong>, o\u00f9 la durabilit\u00e9 et la qualit\u00e9 du travail se rejoignent pour cr\u00e9er un impact positif sur l’environnement et la communaut\u00e9. Suivez-nous pour vous tenir au courant des prochains \u00e9v\u00e9nements organis\u00e9s par Pizzaiolo per il Cambiamento. <\/p>\n<\/div><\/div>\n

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Le premier \u00e9v\u00e9nement consacr\u00e9 \u00e0 l’avenir des pizzerias et \u00e0 une nouvelle fa\u00e7on de faire des affaires<\/p>\n","protected":false},"author":1,"featured_media":2072,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[172],"tags":[],"class_list":["post-4529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouvelles"],"acf":[],"yoast_head":"\nPizzaiolo per il Cambiamento : la r\u00e9volution durable dans le monde de la pizza - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/fr\/nouvelles\/pizzaiolo-per-il-cambiamento-la-revolution-durable-dans-le-monde-de-la-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" 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