We wanted to set up at Summer Fancy Food our lounge as a service lounge. A space of encounters and meetings between American operators, Italian operators, and the press.
Consul General Francesco Genuardi, Ambassador Armando Varricchio and Maurizio Forte
Italian small businesses are the foundation of our country. 90% of Italian exhibitors at Fancy Food is made up of small to medium businesses.
Startups are a particular category of small to medium businesses. A niche within a niche.
The food industry on which to invest is based on sustainable production, sustainable distribution, packaging, and fighting food waste. It’s an engagement towards a healthy diet, so better overall health.
Exporting doesn’t mean selling in a different place, it means setting up a business that usually only deals on the domestic market, in a completely different way.
Often, when we think of innovation, we think of technology, space, new apps, digital economy, etc. But actually, the biggest effort we should be making probably lies in introducing more and more innovation, sustainability and responsibility within the food industry.
Yes, that’s another thing that we see at Fancy Food, that’s why it’s called “fancy” and not “traditional” food. The element of innovation, of trend, of glamour has become central in the food industry as well.
I don’t think it’s a question of family or not, of big or small, but it’s always a question of how it’s managed. If a business is well managed, it will thrive.