{"id":4536,"date":"2024-06-04T13:22:03","date_gmt":"2024-06-04T11:22:03","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sem-categoria\/pizzaiolo-per-il-cambiamento-a-revolucao-sustentavel-no-mundo-da-pizza\/"},"modified":"2024-06-04T13:22:03","modified_gmt":"2024-06-04T11:22:03","slug":"pizzaiolo-per-il-cambiamento-a-revolucao-sustentavel-no-mundo-da-pizza","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/pt-br\/sem-categoria\/pizzaiolo-per-il-cambiamento-a-revolucao-sustentavel-no-mundo-da-pizza\/","title":{"rendered":"Pizzaiolo per il Cambiamento: a revolu\u00e7\u00e3o sustent\u00e1vel no mundo da pizza"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/amalfi-pizzaiolo-per-il-cambiamento-header.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>O movimento Pizzaiolo per il Cambiamento (Pizzaiolo para a Mudan\u00e7a), nascido em 2022, teve um crescimento significativo: <strong>dos 10 pioneiros iniciais aos 45 pizzaiolos de hoje<\/strong>, determinados a revolucionar o sector da pizza atrav\u00e9s da sustentabilidade em todas as suas nuances. Esta nova consci\u00eancia entre os profissionais da pizza encontra na Agugiaro &amp; Figna Molini um dos principais promotores, gra\u00e7as tamb\u00e9m ao primeiro evento do movimento, celebrado em Amalfi no limoeiro biol\u00f3gico de Salvatore Aceto. <\/p>\n<h3>Pizzaria sustent\u00e1vel: uma nova forma de fazer neg\u00f3cios<\/h3>\n<p>Durante o evento foram abordados temas como a seguran\u00e7a alimentar, a valoriza\u00e7\u00e3o das comunidades locais e o enoturismo. Participaram <strong>representantes de institui\u00e7\u00f5es locais e nacionais<\/strong>, como o <strong>Distrito Tur\u00edstico \u201cCosta Amalfitana\u201d<\/strong>, a<a href=\"https:\/\/www.unisg.it\/\">Universidade de Ci\u00eancias Gastron\u00f3micas de Pollenzo<\/a> e a Slow Food It\u00e1lia, bem como muitas empresas agro-alimentares, entre as quais Salvatore Aceto &#8211; Lim\u00f5es Biol\u00f3gicos, <a href=\"https:\/\/coppiniarteolearia.com\/\">Coppini Arte Olearia<\/a>, <a href=\"https:\/\/www.gustarosso.it\/\">Gustarosso<\/a>, <a href=\"https:\/\/www.lambertifood.it\/\">Lamberti food,<\/a> Lympha e Aquaponics. <\/p>\n<h3>Rumo a um modelo de certifica\u00e7\u00e3o para pizzarias<\/h3>\n<p>Agugiaro &amp; Figna, em colabora\u00e7\u00e3o com a Universidade de Ci\u00eancias Gastron\u00f3micas de Pollenzo, criou um <strong>Projeto de<\/strong> Campo <strong>, um projeto-piloto destinado a construir um modelo de certifica\u00e7\u00e3o para pizzarias<\/strong>. Este projeto, baseado em inqu\u00e9ritos e sondagens junto dos profissionais da pizzaria, levou \u00e0 defini\u00e7\u00e3o de diretrizes para garantir a rastreabilidade das actividades da pizzaria, condi\u00e7\u00f5es de trabalho dignas e inclus\u00e3o social. <\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/pizzaiolo-per-il-cambiamento-amalfi-istituzioni.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<h3>Um Saco de Mudan\u00e7a: Forma\u00e7\u00e3o e Sensibiliza\u00e7\u00e3o para uma Pizzaria Sustent\u00e1vel<\/h3>\n<p>O percurso de sustentabilidade da Agugiaro &amp; Figna come\u00e7ou com o projeto de forma\u00e7\u00e3o<a href=\"https:\/\/pizzastories.le5stagioni.it\/it\/news\/un-sacco-di-cambiamento-un-tour-per-promuovere-la-sostenibilita\">\u201cUn Sacco di Cambiamento\u201d(Um Saco de Mudan\u00e7a<\/a>), iniciado h\u00e1 tr\u00eas anos. Este projeto, em colabora\u00e7\u00e3o com a <a href=\"https:\/\/www.slowfood.it\/\">Slow Food It\u00e1lia<\/a>, sensibilizou os profissionais da restaura\u00e7\u00e3o para a import\u00e2ncia de <strong>adotar sistemas de trabalho sustent\u00e1veis e melhorar a qualidade dos produtos finais<\/strong>. Durante o percurso de forma\u00e7\u00e3o por It\u00e1lia, nasceu o <a href=\"https:\/\/pizzastories.le5stagioni.it\/it\/pizzaiolo-per-il-cambiamento\">Manifesto para a Mudan\u00e7a<\/a>, que promove pr\u00e1ticas concretas para medir, selecionar e melhorar o impacto ambiental das actividades das pizzarias.  <\/p>\n<p>O evento foi tamb\u00e9m um momento de troca de ideias e experi\u00eancias entre pizzaiolos, incluindo <strong>Giulia Vicini e Giulia Zanni<\/strong> &#8211; actuais campe\u00e3s mundiais do Campeonato Mundial de Pizza e do Pr\u00e9mio de Sustentabilidade 2024 &#8211; <strong>Ciccio Vitiello<\/strong>, <strong>Denis Lovatel<\/strong>, <strong>Stefano Canosci<\/strong>, <strong>Raffaele Vitale<\/strong> e <strong>Guglielmo Vuolo<\/strong>, bem como <strong>Giuseppe Maglione<\/strong>, <strong>Alexandra Horgidan<\/strong>, <strong>Daniele Cassese<\/strong>, <strong>Mario Barbato<\/strong>, <strong>Alfredo La Bella<\/strong>, <strong>Raffaele Pizzoferro<\/strong>, <strong>Gianni Di Lella<\/strong>, <strong>Nicola Monetti<\/strong> e <strong>Francesca Gerbasio<\/strong>. Estes pizzaiolos, <strong>com idades compreendidas entre os 22 e os 45 anos<\/strong>, partilham objectivos como a garantia da qualidade do trabalho nas pizzarias, o apoio ao bem-estar dos trabalhadores, o estabelecimento de rela\u00e7\u00f5es \u00e9ticas com os fornecedores e a promo\u00e7\u00e3o de pr\u00e1ticas sustent\u00e1veis.<\/p>\n<h3>Um movimento para o futuro das pizzarias<\/h3>\n<p><i>Os \u201cPizzaioli del Cambiamento\u201d s\u00e3o todos jovens entre os 22 e os 45 anos com objectivos comuns, como garantir a qualidade do trabalho na pizzaria, apoiar o bem-estar do trabalhador, estabelecer uma rela\u00e7\u00e3o \u00e9tica e transparente com os fornecedores, controlar a origem das mat\u00e9rias-primas, implementar sistemas de cozinha sustent\u00e1veis e tornar a gest\u00e3o de stocks mais eficiente, tendo em vista os custos alimentares<\/i> \u201c, disse Riccardo Agugiaro, Diretor Geral da Agugiaro &amp; Figna Molini. Estas s\u00e3o apenas algumas das orienta\u00e7\u00f5es que encontram concretiza\u00e7\u00e3o no movimento Pizzaiolo per il cambiamento, que, enquanto ator gastron\u00f3mico numa comunidade, reconhece que tem obriga\u00e7\u00f5es de forma\u00e7\u00e3o e de responsabilidade para com o consumidor. Como Agugiaro &amp; Figna, estamos projectados para o objetivo de construir um modelo de certifica\u00e7\u00e3o na pizzaria. Entretanto, estamos j\u00e1 a preparar a pr\u00f3xima etapa do Pizzaiolo per il Cambiamento, prevista para o outono no Norte de It\u00e1lia\u201d.   <\/p>\n<p>O movimento <strong>Pizzaiolo per<\/strong> il Cambiamento <strong>representa uma nova era para as pizzarias<\/strong>, onde a sustentabilidade e a qualidade do trabalho se encontram para criar um impacto positivo no ambiente e na comunidade. Continua a seguir-nos para te manteres atualizado sobre os pr\u00f3ximos eventos Pizzaiolo per il Cambiamento. <\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>O primeiro evento dedicado ao futuro das pizzarias e a uma nova forma de fazer neg\u00f3cios<\/p>\n","protected":false},"author":1,"featured_media":4537,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[148],"tags":[],"class_list":["post-4536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizzaiolo per il Cambiamento: a revolu\u00e7\u00e3o sustent\u00e1vel no mundo da pizza - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, 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