Area Evolution Plaza
Day: 25/10, Monday
The transition to a circular economy model is the key to improving sustainability in the Food & Beverage sector. A change that can be implemented through new production models and an ecosystem capable of ensuring supply chain traceability and transparency.
The workshop 'Circular Economy, from theory to practice' aims to provide you with insights and examples for the transition to circular economy approaches on a national, regional, and global scale. Starting from DNV's ViewPoint results, a research involving 800 companies worldwide, including more than 100 in the F&B sector, we will show the degree of adoption of new circular business models, the metrics used, the benefits obtained and the challenges faced by companies engaged in the transition.
Then we will go through the ISCC PLUS standard (International Sustainability and Carbon Certification) that allows companies to monitor and demonstrate the sustainability of their products through the control of sustainability requirements, traceability, and mass balance of the entire system, throughout the production chain.
Practical cases will be shared where the traceability of materials is the key to the circularity correct management, through the analysis of circular supply chains examples developed abroad and the projects of ocean plastic recycling. We will discuss the issues to be considered in applying circular economy models in the Italian context, also in view of the recent entry into force of the plastic tax.
Federica Guelfi, Circular Economy project manager in DNV
Salvatore Pizzo, Food&Beverage sales manager in DNV
Antonio Astone, Global service manager Assurance and Supply Chain in DNV