Set-ups for automatic catering whit Vending machines are a fundamental part within the services provided by PIÚINFORMA®. And our format can activated in every structure in which there is a collective food service, such as school, companies, offices, public institutions. We offer appealing set-ups and carefully selected biological products.
Our proposal is based on menus selected with the most attention, strictly following the rules of 10+SANO® e 10+EQUO® disciplinary to ensure a balanced nutrition. The furnishing is sustainable too, realized only with renewable sources, such as corn amid bamboo fibers.
Advantages for the environment: our help to circular economy
Used furniture can be collected and disposed of thanks to dedicated machines that are also able to compost the waste.
The strong relationship between nutrition and itsimpact on the environment plays a central role within our proposal forcollective food services. We pay great attention to the origin of products, to their cooking and transportation methods. Set-ups for automatic sustainable catering.
Each meal is realised within a selected structure, where authorised personnel control its provenance, quality and transportation to ensure clients to receive an healthy and intact product. The structure will only have to heat them.
Set-ups for automatic and sustainable catering
Thanks to a free water dispenser that distribute healthy and filtered water, the client will have the chance to avoid PET bottles, in favour ofglass ones.
The equipment is realised with renewable cardboard, made of corn amid and other fibres, without glues, chemicals or noxious substances.
To assure a complete care of the environment, there are no formaldehyde emissions and each material used is renewable. The structure contains a natural resin that makes it humidity-resistant, and it is made with an innovative system to be easy to assemble and dismantle. With the same materials we can also realise tables and chairs. We can also realise custom-made canteen.
Are you interested in our project for collective food services?