{"id":43477,"date":"2024-04-26T23:20:38","date_gmt":"2024-04-26T21:20:38","guid":{"rendered":"https:\/\/www.veneziadavivere.com\/homo-faber-economy-the-future-of-food-between-innovation-and-sustainability\/"},"modified":"2026-03-25T12:38:38","modified_gmt":"2026-03-25T11:38:38","slug":"homo-faber-economy-the-future-of-food-between-innovation-and-sustainability","status":"publish","type":"post","link":"https:\/\/www.veneziadavivere.com\/en\/homo-faber-economy-the-future-of-food-between-innovation-and-sustainability\/","title":{"rendered":"Homo Faber Economy: The Future of Food Between Innovation and Sustainability"},"content":{"rendered":"

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Regenerative menus and sustainable experiments in the Venetian context. At Ca’ Foscari on Tuesday, April 30, a day of discussion on the future of food with industry experts, with Homo Faber Economy <\/h2>\n

Venice has its own cultural gastronomic heritage: the Venetian territory comprises the lagoon islands and the mainland, a diverse ecosystem from historical, social, economic, and environmental perspectives.<\/p>\n

At Ca’ Foscari, Homo Faber Economy<\/strong>, a project promoted by Ca’ Foscari University of Venice<\/a> in partnership with Fondazione di Venezia<\/a> and Upskill 4.0<\/a>, is organizing a day of discussion among the main promoters of sustainability in the food sector in Venice.<\/p>\n

Tuesday, April 30<\/strong>, we will discover virtuous experiences that in Venice have expressed respect for the Lagoon through dynamic menus that follow nature’s cycles<\/strong>, and innovative agricultural experiences. Due to its morphological structure, Venice has become an active laboratory for<\/strong> sustainable experiments<\/strong>, attentive to the enhancement of ingredients and people. <\/p>\n

Above all, the Venetian haute cuisine scene has grown<\/strong> over the years through regenerative menus<\/strong> that transform the approach to food, cooking, and producers.<\/p>\n

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A day of discussion on food with industry experts<\/h3>\n

According to the Food Report 2023<\/strong>, new glocal<\/strong>, vegan recipes and regenerative food are the main trends in the future of the food sector<\/strong>. While much has been done in Venice regarding responsible production and short, local supply chains, much remains to be done in terms of waste reduction and technological innovation. <\/p>\n

Vladi Finotto<\/strong>, Professor of Business Economics and Management at the Department of Management at Ca’ Foscari, has been working since 2008 on topics such as business model reconfiguration and strategic innovation driven by changes in consumer preferences and behaviors.<\/p>\n

As director of the Master’s in Strategy and Marketing for Food and Wine Businesses, Finotto<\/span> will moderate the morning focus group with experts and stakeholders<\/strong>, raising the most pressing issues for the sector: the impact of the YOLO economy, the relationship between food and health, and new market demands regarding quality, healthfulness, and ecological footprint.<\/p>\n

Paolo Manfredi<\/strong>, journalist for Gambero Rosso<\/a>, will discuss the sector by analyzing sustainability in the restaurant industry<\/strong> as a process with three pyramid stages:<\/p>\n