A meeting that has grown to the extent of becoming the main world catering exhibition: Host is back in Milan in October, from 18th to 23rd , and highlights the primacy of the Italian technological and manufacturing culture in the sector, as well as the great relevance of the all-round transformation in course in the market.
A transformation FCSI Italia has analysed and described in the rich schedule of workshops that will be held at the stand the association set-ups at any edition, hosting high-level speeches on contents that address all members – professional and allied – and involve a broad public strongly participating in programmed events.
The themes that will be proposed in the meeting plan of the current year are the most delicate and important we can identify: utmost attention will be paid to the world of new Design Technologies, BIM, Virtual Reality, Invisible Induction, a topic that aroused FCSI’s interest long time ago, analysed in innovative way, too, exploring the new design frontiers.
Deep insight in the outstanding work universe of Food Consultants and appliance and equipment manufacturers, such as Food Design, Safety & Defense, with an examination of management modalities in different typology contexts, like school and hospital catering, catering and retail.
They will present the project “Trattoria Solidale”, treated in these pages, and they will underline the logics that generate scientific, cultural and competence transfer between the industrial and catering world.
In-depth studies regarding the new design dynamics of catering appliances and spaces will not miss as wells as the Life Cycle Assessment with an analysis dedicated to all phases of this lifecycle, and specific attention will be paid to integrated management systems that allow making great strides towards overall sustainability criteria.
It will be the opportunity to present also the work carried out by FCSI Italia in our magazine, with the contributions that already create a small library of Food Technology culture and room will be given to the presentation of important texts like “Progettare la Ristorazione Professionale”, by Antonio Montanari and other two more technical volumes, “La Pulizia nella Ristorazione” by AFIDAMP and On the Rocks: because Ice is Food by Marco Guarino Brema Ice Makers.
Last but not least, the prize-giving ceremony of DESITA AWARD PIZZA & GELATO EXPERIENCE, the international contest for designers and creatives under 35, competing to rethink the experience around pizza and ice cream, an event at its fifth edition that aims at enhancing Made in Italy products.
A very busy agenda that will allow all visitors of FCSI stand at Host to achieve a useful picture and work elements for the present and the future of the professional catering sector.
