OPENING CONFERENCE
INTERNATIONAL COMPETITIVE DYNAMICS IN THE AGRI-FOOD SECTOR
Presented by Coordinamento Scientifico Food Trend Foundation in collaboration with UNICATT- Università Cattolica del Sacro Cuore
WORLD PIZZA SUMMIT 2024, LONDON 26 - 27 NOVEMBER 2024
Presented by 50 Top Pizza & Bellavita
NOMISMA'S OBSERVATORY ON MASS CONSUMER PACKAGING: HEALTH, NUTRITION, AND SUSTAINABILITY IN THE EVOLUTION OF THE FOOD SECTOR AND THE ROLE OF PACKAGING
Presented by Nomisma
WHAT DO INTERNATIONAL RETAILERS DEMAND FROM BRANDS TODAY? WHAT IS THE ROLE OF PRIVATE LABELS? TIPS AND INSIGHTS FROM AUCHAN AND 7ELEVEN AND INTERNATIONALIZATION EXPERIENCES OF SOME TOP ITALIAN PLAYERS
Presented by Deloitte
DOP IS SERVED. AFIDOP AND FIPE'S COMMITMENT TO PROMOTING CERTIFIED CHEESES IN FOODSERVICE
Presented by AFIDOP e FIPE
COMPLIANCE AND SUSTAINABILITY DRIVERS OF CHANGE IN THE AGRIFOOD SECTOR
HOW COMPLIANCE IN AGRIFOOD BECOMES THE BRIDGE BETWEEN SUSTAINABILITY AND BUSINESS SUCCESS
Presented by DNV Business Assurance Italy
THE ITALIAN FOOD INDUSTRY: OPPORTUNITIES AND CHALLENGES FOR THE EUROPE OF THE FUTURE
Presented by Federalimentare
PDO AND PGI: FROM ORIGIN TO CONSUMPTION
Presented by CIA – Agricoltori Italiani e Italia Olivicola
THE TWO SOULS OF FOOD: RETAIL PURCHASING DYNAMICS AND OUT-OF-HOME CONSUMPTION TRENDS
Presented by Circana
WELLNESS AND FUNCTIONAL NUTRITION: BEST PRACTICES AND FUTURE INSIGHTS FOR A CATEGORY WITH HIGH GROWTH POTENTIAL
Presented by GDONews e NielsenIQ
FOOD INDUSTRY MONITOR: THE PERFORMANCE OF ITALIAN FOOD COMPANIES
Presented by UNISG – Università di Pollenzo
INTERNATIONAL TRADE MARKETING WORKSHOP
GLOBAL INNOVATION IN INTERNATIONAL TRADE MARKETING
Presented by Qreactive, Italy & QNY-Creative, New York
OFFICIAL OPENING OF THE EXHIBITION "ITALIANISMS IN THE WORLD"
A FASCINATING JOURNEY THROUGH FOOD WORDS
Presented by Casa Artusi e Surgital spa
TALENT4FOOD 1 - THE AI APPLIED TO AGRIBUSINESS
Presented by Cisita Parma
ECOTROPHELIA ITALY 2024
Presented by Federalimentare
SUSTAINABILITY IN ACTION: DONATION OF SURPLUS AS A WINNING STRATEGY
Presented by Banco Alimentare
CIBUS LAB LIVE
MILK AND DAIRY PRODUCTS: THE PEARL OF ITALY’S DOP ECONOMY TESTING CONSUMPTION AND OLD AND NEW CHALLENGES
Presented by GDONews
FUNCTIONAL MDD, POSITIONING AND SIGN LOYALTY
Presented by RetaiLab, Laboratorio di Ricerca dell’Università degli Studi di Parma
WORLD FOOD FORUM
Presented by World Food Forum in partnership with Centro Nazionale Agritech – Fondazione Onfoods – Metrofood – Cluster Agrifood Nazionale CL.A.N
A DEADLINE DATE WAS GIVEN A HOPE
MUCH PRODUCT, ESPECIALLY FRESH, EXPIRES WHILE MOVING THROUGH WAREHOUSE CORRIDORS. HOW TO FIND EFFICIENCY TO AVOID WASTE AND RECOVER THE ECONOMIC VALUE OF THE ASSET
Presented by Pane Quotidiano ONLUS, con il sostegno di STEF
FRUIT BEERS
Presented by Micromalto – Università degli Studi di Parma
THE TESPI AWARDS 2024 CEREMONY
Presented by Tespi Mediagroup
TALENT4FOOD 2 - THE SUSTAINABILITY AND LOGISTICS OF FOOD PRODUCTS
Presented by Cisita Parma e Fondazione ITS Logistica Sostenibile
INTERNATIONALIZATION OF BIO MADE IN ITALY
Presented by Assobio
KeHE DISTRIBUTORS: THE SOLUTION TO NAVIGATING THE U.S FOOD MARKET
Presented by KeHE
PARMA'S AGRIBUSINESS: THE RESULTS AND INITIATIVES OF THE DIFFERENT SUPPLY CHAINS FOR THE VALORIZATION OF THE TERRITORY
Presented by Fondazione Unesco Parma City of Gastronomy
INTERNATIONALIZATION, INVESTMENT AND TRANSATLANTIC CHALLENGES FOR THE AUTHENTIC ITALIAN FOOD&BEVERAGE INDUSTRY
Presented by American Chamber of Commerce in Italy
STARTUP WORKSHOPS 30'
Presented by Le Village by Crédit Agricole
CIBUS LIVE LAB II
THE SEMOLINA PASTA BETWEEN INCREASES IN RAW MATERIALS AND ENERGY UNCERTAINTY, BUT NEW PATHS TO EXPLORE
Presented by GDONews
FEEDING THE FUTURE - NEW SCENARIOS FOR MERCHANDISE MEDIATION
Presented by FIMAA ITALIA – Federazione Italiana Mediatori Agenti d’Affari
MODERN TOOLS FOR A SUSTAINABLE FOOD SUPPLY CHAIN
Presented by Gruppo Giovani Imprenditori di Federalimentare-GIF e del Gruppo Giovani di Confagricoltura-ANGA
CUTTING BOARD TO THE RESCUE
TOOLS AND METHODS FOR TURNING A TREND INTO A SALES DRIVER
Presented by Tespi Mediagroup
FROM FREE FROM TO SOFT WELLNESS: HOW THE NEW FOOD TRENDS ARE CHANGING THE FACE OF OUT-OF-HOME DINING
Presented by Morato Group
PRESENTATION OF RESEARCH ON SUSTAINABILITY AND INNOVATION IN AGRI-FOOD SUPPLY CHAINS
Presented by Crédit Agricole, SDA Bocconi School of Management, Federbio, Feelera e Farming
FUNCTIONAL FOODS: WHAT ARE THEY AND WHICH ONES ARE REALLY USEFUL?
Presented by ENDU
TALENT4FOOD 3 - THE DIGITAL FACTORY AND NEW AGRI-FOOD PRODUCTS
Presented by Cisita Parma e Fondazione ITS Tech&Food Academy
ITALIAN CURED MEAT: THE CHALLENGES FOR THE FUTURE AMID UNCERTAINTIES IN INTERNATIONAL TRADE AND RISING PRODUCTION COSTS
Presented by ASSICA Media Partner TESPI Group
FOOD: COMPETITIVE ADVANTAGE IN HOTELS AND ORGANIZED RESTAURANTS
Presented by AIFBM – Associazione Italiana F&B Manager
LABELING, ADVERTISING AND SUSTAINABILITY: FOOD LAW AT THE SERVICE OF COMPANIES
Presented by Pirola Pennuto Zei & Associati
DISTRIBUTION IN THE USA: SECRETS TO SELL YOUR PRODUCTS AND LAND ON THE SHELVES OF MAJOR RETAILERS
Presented by ExportUSA New York Corp.
CREATE VALUE
SUSTAINABILITY AS A STRATEGIC FACTOR
Presented by Number1 Logistcs Group
TALENT4FOOD 4 - GENDER CULTURE AND TECHNOLOGICAL INNOVATION IN AGRIBUSINESS SUPPLY CHAIN
Presented by Cisita Parma e Fondazione ITS Maker Academy
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