WASHINGTON: ITALY-US SEMINAR ON THE SUSTAINABILITY OF AGRI-FOOD PRODUCTION
As part of the eighth edition of the Week of Italian Cuisine in the World, the Italian Embassy in Washington hosted yesterday the workshop “Sustainability efforts of the swine meat products and olive oil industries, key ingredients of the Italian table”, organised in collaboration with the American Italian Food Coalition
The event, with a focus on the olive oil and swine meat industries, allowed for the sharing of experiences and exchange of perspectives between Italian and US producers, with the common goal of limiting the impact of production processes on the environment while raising the quality standards of the final product. ASSICA and the Istituto Valorizzazione Salumi Italiani (IVSI) took the opportunity to present the cured meats and pork products sector in Italy and the role that these products play in the economy of our country’s agrifood sector, highlighting the work carried out by the two organisations in terms of exchanging good sustainability practices and encouraging companies to adopt virtuous business models.
