We are what we eat

Let’s speak of food, for the mind as well. Something that is a condition of subsistence but also a joy to the palate, something that engenders fond memories but that is equally worth craving after.

Everything served up in one dish: the present, past and future of our lives accompanied by the reassurance that we are eating quality food, along with the awareness that in doing so we are not causing harm to the environment of which we partake.

Food is a means of communication, for exchanging experiences, stories and culture; a common language, made up of analogies and differences that form our identity in the way we acknowledge and accept others.

Food is the color of what we do not know and that we can still discover. It is part of our life experience and it is nice to see young people – alas still all too few – involved in savouring the same, trying out new recipes and food combinations, legacy of a longstanding gastronomic tradition and bond between generations.

We are what we eat, it is said, and if we are occasionally given to smiling we also owe it to those who make every effort in ensuring that its packaging is always safe, environmentally friendly and evermore transparent, hence capable of speaking with clarity to the consumer.

Hence, let’s exchange new ideas, new ways of doing things; that is to say - as Enzo Rulliani (1) explained so well - let’s give ourselves new opportunities, even and also by becoming aware of and changing the fact that:
- we live in a reality where the crisis is the condition of a system that has gained enormous advantages in dilating the markets on a global scale, but that has created a world of interdependencies that is ungovernable, that at times work well and that at times become jammed and collapse;
- we all work in global sectors, featuring enormous competitive imbalances, determined by production costs in the various countries that do not bear comparison
- up to now we have based our growth on dissipational, wasteful processes, where resources are consumed and not replenished.

This is also reiterated in the writings of Ruffolo and Sylos-Labini (2) «Today we have aim at an economy of replacement and efficiency that leads us towards a condition whereby “a stationary state of a dynamic nature” is created. This means we have to commit ourselves to building an economy where the overall product does not continue to expand indefinitely but rather that leads in the direction of quality growth».

(1) Enzo Rullani, TeDIS, Venice International University, “Networked strategies for competing in the new context of the global economy; Giflex Autumn Assembly, 13th-14th October 2011)
(2) Giorgio Ruffolo and Stefano Sylos-Labini, “Come riformare il capitalismo”, La Repubblica, 9th November 2011.

In memoriam, with great affection On the point of going to print we learned of the passing away of Giusepppe Bonetti, a longstanding commercial co-worker of our publishing house.
Everyone who worked with and alongside him remembers him as a special person, with whom it was a pleasure to communicate with, thanks to his cordial helpfulness, professionalism and sunny frankness. Always pleasant and smiling, in the front line in that joking dispute between Emiliani and Romagnali (he being a true-blooded native of Cesena) he loved cars, Valentino Rossi, life. He bravely fought against the illness that beset him, deeply convinced that he was the stronger.
We will miss many things of Giuseppe, but his sense of humanity will remain with us. Ciao Bonni

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