Study Trip

SLOW FOOD - Part 1

The first day of the Class#3 trip in Italy was a full one. 

🌳 Visiting the Biodiversity valley in Bergamo & the vineyards of the OIKOS cooperative

🌳 Learning about the importance of preserving plant diversity

🌳Understanding how agroecology principles are applied in practice.

Eleni Tsirikou & Enrique Castano

SLOW FOOD - Part 2

1. The elementary school of Scanzioroscate engages students to connect with nature & learn about biodiversity by cultivating a garden within school premises. A beautiful way to spread education and awareness around natural production methods, while fostering a community spirit.

2. Scanzioroscate is the only place producing #Moscato di Scanzo. We tasted the unique sweet red wine during the special wine wasting session hosted at the Scanzioroscate consortium. 

CARREFOUR - Day 2

Ms Muriel During & Mr Angelo Arrigoni shared their insights about the Food Transition strategy to transform the food ecosystem by providing quality products according to sustainable values respecting environment & animal welfare.

They shared key Strategic Insights for the creation of a unique selling proposition in a highly competitive market.

We concluded the session with an engaging store visit to understand how Carrefour leverages its private labels and "Filiera Qualita" products to communicate its commitment towards fighting against inflation and supporting food transition.

Sanya Goyal & Leonardo Zanon

EATALY - Day 2

Visit of the Eataly Milano concept store:

• What are the differences with the Paris Marais Eataly store?

• How is Eataly Milano relevant to the Slow Food movement?

BARRY CALLEBAUT - Day 3

It was a great opportunity to visit the Chocolate Academy and learn about its business model. Mr. Fabio Di Mauro introduced us to he current opportunities and challenges of the cocoa-chocolate industry & about Barry Callebaut's role in creating value in the global cocoa value chain. 

🍫  Corporate social responsibility is embedded in the DNA of Barry Callebaut 

🍫  26 Chocolate Academy around the world empower Barry Callebaut to create value as a leading B2B enterprise in the cocoa chocolate industry. 

🍫  Barry Callebaut's in-depth cooperation with its customers requires it to always keep in touch with the end consumer market. 

Yue CHEN & Yuga HIRAY

CAMPARI GROUP - Day 3

Melody Guerra and Andrea Pozzi gave us dive presentation into their role as SEMEA marketing and commercial managers, the importance of partnerships in their network, and an overview of Campari Group’s growth strategy and brand pillars.

We were also treated to a tour of the Galleria Campari, and saw how the Campari brand has maintained a creative fusion of art, visual identity and brand since the company was founded in Milan in 1860. 

And finally, it was 🥂 aperitivo time for us. Thankfully there was Aperol Spritz, Campari Spritz, Negronis and snacks to enjoy at the beautiful Villa Campari Ristorante as the evening set in. 🌞 

Guy BELL & Cynthia KHEIR

HELLO FRESH - Day 4

It was an insightful experience for us to gain firsthand insights how HelloFresh Group Italy has integrated #sustainability & #innovation as key elements of its strategy & operations. The team shared how they adapted the business model to cater to the unique preferences of the Italian market through:

🍋 Efficiency in business operations through the use of innovative marketing,

🍋 Application of data analysis to ensure the efficiency of business operations

🍋 Supply chain efficiency through various strategies such as supplier diversification and warehouse facilities,

🍋Implementation of sustainable practices: food packaging, short-distance sourcing 

Jatin SHARMA & Mohit DETWANI

"...We had an interactive and extensive discussion with the entire McCain team starting from Agricultural Sourcing team to Marketing team and they took us on a journey starting from sourcing the potatoes and oil with emphasis on impact of the recent problems with the pandemic and international conflicts to the innovation and marketing of the finished products.."

Pavan Jambai and Emilie Ducamp

McCain HQ, Lille

"...After this interesting presentation of Boortmalt (Subsidiary of Axéréal) and the main activities, we visited the factory ! We learnt more about the production process. We also visited their innovation center which is constantly working on exploring ways to improve the efficiency and sustainability of the entire malting process, ways of using malt in the food industry among many others. .."

Chinmay Dharmardhikari and Mélanie Baranec - Boortmalt, Antwerp

"..We’ve also had the opportunity to learn more about IFF’s Revenue Growth Management (RGM) and its pricing and negotiation strategies with its customers.... ...There is no doubt we have acquired some key insights on the ways of the Food & Beverages companies throughout this afternoon. Insights that will, no doubt, come in handy when facing the upcoming challenges of our sector...."

- Loïc Bozouklian and Fleur de Gastines

International Flavors & Fragrances Inc.

"...We got a great insight into the business challenges and priorities for Heineken, who keep the customer at the heart of all their decisions. We learnt the importance of customer centricity from their approach to actively follow up on customer feedback..."

Chirag Ranawat and Akriti Gupta

Heineken HQ, Amsterdam