Food Issue, designing the future with I.I.S. Scappi
Today it is increasingly important to adapt the training offer to social, economic and cultural changes in order to bring the world of work closer to the world of education, creating a bridge from which to draw mutual value. As Morato Group, we are proud to take this responsibility and make our contribution to sensitise the professionals of the future on important topics such as inclusiveness, sustainability, and the rediscovery of the richness of our gastronomic heritage.
It is from this premise that the Food Issue project was born in its 5th edition, the contest accompanied by a special integrative training course organised byI.I.S. Scappi of Castel San Pietro Terme and supported by Morato Group. The students immersed themselves in the work perspective by creating an inclusive, sustainable street food capable of reinterpreting the rich Italian tradition of street food with a view to wellness and sustainability. The basis of each recipe was Morato and Nutri Free products.
The Morato Group’s support for the Food Issue project has therefore translated into funding and the realisation of an educational programme that has included a training module dedicated to gluten free, a lesson held by Emanuela Ghinazzi, member of the Federazione Italiana Cuochi and Nutrifree brand Ambassador, and a masterclass starring the American Morato product line entrusted to the skilful hands of Chef Marzia Riva and nutritionist biologist Ferdinando Antonino Giannone, promoters of a plant-based cuisine.
Morato Group believes in dialogue with the world of education at 360 degrees – from business schools to local institutes – with the aim of shortening the distance from the world of work and creating that place of true encounter made of method, innovation and openness.
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