Sustainable dining area PIÚINFORMA®

Sustainable dining area PIÚINFORMA®

Sustainable dining area PIÚINFORMA®.

Thanks to the sustainable refreshment area, the Leon Battista Alberti Higher Institute has chosen for its headquarters at San Donà di Piave, Treviso, the eco-sustainable break areas PIÚINFORMA® to radically change the automatic distribution service present inside by adopting the PIÚINFORMA® brand sustainability format.

HE SUCCEEDS LEON BATTISTA ALBERTI TECHNICAL INSTITUTE

https://en.unesco.org/news/future-youth-biosphere-reserves

 THE PIÚINFORMA® REFRESHMENT AREA IS ECO-SUSTAINABLE

 New life for waste and increasingly sustainable food

“a need increasingly felt by schools”

The big change is above all in the perception of products that goes beyond the classic definition of vending machines BIO products; we go into the detail of the production structure and the product supply chain. With eye-catching graphics and video media, information is transferred to consumers to make informed and sustainable choices. The PIÚINFORMA® break areas include a selection of food products and eco-sustainable drinks, in full respect of the environment and aimed at the well-being of the person.Sustainable dining area

The quality, quantity and type of food affect our health and our environment, which is why eco-sustainable food is destined to become the main cornerstone for healthy eating. It is an honor and pride to have been chosen as the excellence of sustainable vending among the many proposals on the market. Thanks to the directives received from the institute’s staff, we have developed an additional program that provides for the total replacement of all products within the next two years. Sustainable dining area

A monitoring and control system allow subsequent evaluations of the effectiveness of the programme. It was easy for us as we already start from a 55% sustainable offer, from hot drinks, snacks and fresh foods beyond the total replacement of PET bottles.

Now everything is in the hands and responsibility of the manager to support and promote sustainable consumption to achieve goal 100.

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