In the Food industry too, the new luxury is sustainability, care and attention

Fiera Milano, Rho


In the Food industry too, the new luxury is sustainability, care and attention

Winning the challenges of the new normal will require ever more ethics, transparency and innovation in all areas, with more direct relations with customers looking for quality and unique experiences.

From Miami to Milan, Dubai to Shanghai: 4 global F&B hubs synchronised with each other on 13 October to discuss how to derive the greatest value from two of the most interesting trends of this period, luxury and sustainability, with a webinar organised by TUTTOFOOD with HostMilano, the world's leading exhibition for the hospitality and away-from-home industries.



A cosmopolitan view


Moderated by Simon Ritchie, editor of Caterer Middle East, the speakers included: Tommaso Cardana, President of Tomson Hospitality; Simona Finessi, Director of Platform Architecture & Design; Andrea Marchesin, Executive Chef of Toscana Divino Group; Attilio Marro, Senior Director of Bulgari Hotels; Marco Rosa, Country Manager UAE for Longino & Cardenal; Yunib Siddiqui, CEO of Jones The Grocer; Paul Tse, President of L&T Architects; Philip Wei, Director of BTL Hospitality, and Dieter Xiao, Corporate Restaurant Operations and Development Manager of Norwegian Cruise Lines.


A diversified, cosmopolitan panel which offered a vast range of fascinating points of view. The perception of luxury is changing: it's no longer a matter of price, but of an experience of quality. This means research – into raw materials, packaging, and services – and transparency: respect for the community and the environment can add value only if they are extended to the entire value chain. This can be achieved with tracking, but also with more human, direct relations between producers and customers.



The digital transformation is ongoing



The changes we are seeing now will consolidate themselves, from consumer habits to relationships up and down the value chain. Many process accelerators are already at work: like the growing role of digitalisation, enabling personalised services and products never seen before. The client is the focus, and Food & Beverage offerings must respond to the customer's unique requirements.


Innovation is key to dealing with such challenges. A commitment that TUTTOFOOD and HostMilano continues to make concrete both in exhibitions and in their support for professionals throughout the year, with information and effective tools.