The Consorzio Prosciutto di Parma has completed the multi-year project that will guide its member companies towards ecological transition. The plan, launched in 2022, involved the Politecnico di Milano , Enersem and the CSQA certification body.
The work led to the creation of a software for calculating and reducing the environmental footprint . Manufacturers who request it receive personalized improvement suggestions for reducing the product's ecological footprint and for energy saving, in addition to a report on their performance and comparison with comparable realities.
“The main aim was to support our companies in their already significant commitment to the ecological transition, thus strengthening environmental protection, for the future of the sector and for new generations”, comments Alessandro Utini, President of the Parma Ham Consortium
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Source: FOOD