The situation of general instability that characterized 2022 is spilling over into the year that has just begun, which starts under the banner of uncertainty. Italian food companies have focused their investments and resources on two main issues: the eco-sustainability of production facilities, which is essential both for environmental effects and in terms of greater economic sustainability, and the research and development of products in the premium segment. Producers of Salame Piemonte PGI are also working on these two issues. Already during 2022, there has been an increase in products that enhance these principles. Among others, the hot-sliced, hand-positioned Salame Piemonte PGI falls within the premium end of the recycled-plastic-packed tray world.
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“Starting in spring 2023 we will start tasting activities in retail trade outlets. Then, we would like to resume the initiatives carried out with hotel schools, so as to introduce and appreciate PGI and PDO products to future chefs of Italian cuisine,” says Daniele Veglio, President of the Consortium for the protection of Salame Piemonte PGI.
THE SUSTAINABILITY DRIVER
Product quality being equal, today’s consumers tend to favor the most eco-sustainable brand when it comes to the final purchase decision. In this way, in fact, they feel they are participating in a process that contributes, albeit minimally, to reducing the waste and environmental impact of their lifestyle. In this regard, member companies of the Salame Piemonte PGI Consortium are about to introduce a new type of eco-sustainable trays.
