We publish the interview to Lorenzo Sangiovanni, owner of the cheese farm Sangiovanni, about the results of the PEFMED project and the perspectives of the PEF in the agroofod sector.
Mr Sangiovanni, can you briefly describe your company?
The business history of the cheese factory Sangiovanni from Lombardy region (NW Italy) started in 1995.
We produce several types of soft cheese, including 5 PDOs such as Taleggio, Gorgonzola and Quartirolo Lombardo. Our markets are those of wholesalers and matures.
What is the trust of your company in the sustainability? What are the practices already in use in your company to reduce the environmental footprint determined by your industrial production?
Sustainability has always been at the core of our company strategy, and this from the early beginning of our business history.
The formula of the PDO production, that delimits the production area and our locally sourced cheese production, is just one example of our sustainability approach, basically because we are producing zero-km cheeses.
Moreover, within our company there is also a 400 ha biological-based agricultural area, with 1000 cows in production. This makes our production definitely organic.
Is the market attention to green production growing over the recent years? In terms of competitiveness and income, can better production standards make the difference in the market competitiveness?
Over the recent years, the green approach is gaining more and more space in the market. There is and increasing need for those products that ensure a balance in the green-related issues.
So, we are following the market trends: we have decided to follow this path since innovation has always been essential for our company, and PEFMED is definitely coherent with such vision.
Can you describe your experience in the PEFMED pilot action?
With reference to the pilot action carried out within PEFMED in collaboration with ENEA, we expect a series of results that would help our Cheese Factory to take some further steps forwards in some productive areas, may be emphasizing some rooms for improvements that have not been sufficiently exploited so far.
In short, what are your expectation at the end of the project? How could you use the recommendations provided by the PEFMED to improve the competitive of your company? In terms of investments, marketing etc …
Our expectation is to be able to use the PEFMED results on the market. The green value will be more and more prominent in our future.
Indeed, food certifications are receiving increasing attention nowadays, with all guarantees for the end-user. Healthy products.. this is what the consumers are looking for.
In addition to this, companies are fully engaged to reducing waste along the food supply chain, meeting the consumers’ demand.
The future is bright for us!