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Referring to the impact of the pandemic on changing habits, Iriburn said: “What we have seen in the pandemic is that the trend towards healthier living has accelerated. It was an overall macrotrend, made up of different trends. We have the opportunity to generate value in two of these trends: the creation of natural foods, which is our big project and that is why we have been working with it since 2015. And the second part deals with reducing meat consumption and creating a proposal for the flexitarian public who wants to reduce meat consumption and for this we create products that imitate the taste of meat and chicken , but with a 100% vegetable composition”.

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“Our desire is to change the paradigm that fast food is junk food. That’s why we want to remove preservatives, flavorings and colorings from our products. We are working with the chain to create natural food preparations for our customers,” said Iriburn.

,Our desire is to change the paradigm that fast food is junk food. That’s why we want to remove preservatives, flavorings and colorings from our products. We are working with the chain to produce natural foods for our customers,” said Iriburn, who explained that among the changes that have been profound are “greater awareness of what you eat.” ,There is more knowledge, it is one of the biggest changes that has accelerated with the pandemic,” he said.

,This results in higher production costs. It’s such a challenge to work with suppliers as if they were strategic partners, letting them know that the people of the world are moving in this direction. We work for the markets of the future and we believe that consumers will be aware of what they consume. So we need to be more efficient and productive,” a Burger King representative said.

,Health status and environmental awareness increase. Our Magic Box is already 100% free of artificial colors, preservatives or flavors. It’s peace of mind for parents. We’re seeing a bigger influx of people looking for alternative protein or people looking for something healthier,” Iriburn said.

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“I created a methodology called Life Design, which wants real people to be able to choose the life they want,” Mezzaletti said.

In the meantime, analyzing this change in habits from the point of view of the health food store, Cabbage he pointed: “There is a tendency to take care of the environment. But there is also the fact that the customer visiting the premises of the diet chain is informed in advance. It speaks of discretion, of wanting to know what is eaten. Previously, we spoke of dietetics and they were associated with a profession abandoned in the event of illness: certain products for diabetics, to treat constipation. Today, the customer is more demanding and comes to look for products of interest, foods that provide nutrients”.

“On the sustainability side, which is for the next generation, most come with their own packaging and reduce the use of plastic,” Savoia argued, adding: “We are also experiencing an epidemic of overweight and obesity. We are concerned about childhood obesity and childhood diabetes. The latest figures are worrying. We are one of the first countries to consume soft drinks and we have an alarming sodium consumption. Therefore, from New Garden, which is about to turn 88, we offer the customer healthy and natural products to incorporate these tips. It’s something that comes with the pandemic, which has accelerated this whole information process. Nowadays, many social networks or communication media provide the possibility of accessing various healthy recipes,” Savoya points out.

Savoia also mentioned the idea that healthy eating is expensive. “But today, I think it’s a myth. Because nobody knows that there are foods that are not expensive, like legumes. It is also profitable. Today, for example, lentils and beans It is consumed in pates, in spreads. The purpose of the teacher is to provide feedback to customers, our role is to educate all employees and the customer leaves to know what it is and what health benefits it has.”

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Changing eating habits and the importance of personal well-being

“There is a tendency to take care of the environment. But there is also the fact that the food chain ensures that the customer coming to the premises is informed in advance. He speaks of discretion, of wanting to know what to eat. Has been,” Savoya said.

“The pandemic has raised awareness of how real people we are, that we know we have health issues and that we want to make healthier choices for our children”Explain Fabiana Majelettiwho explains his work: “I created a methodology called Life Design, which allows real people to choose the life they want. What I want is to accompany change as a population: Many of us are reconsidering changes, such as not going to the office, feeding our children without preservatives or dyes, whether we want to give them meat or not. . And how to be more well-being and happy”.

“The need in these questions seems to be to find answers to the quest for how we find our happiness. One of the keys that I find is to begin a path of introspection, with our values, our personal axis, our strengths, and our family and to choose what I want for my children. Various actors in society must support it. What I want from Life Design is that I can go through this way of choosing what I want for myself. Because the answer of what should happen or by which does not work for us and does not produce well-being. Pick from my values ​​with the information we have,” he explained. mezzaletti,

“We need the freedom to express what we know to be happy. It’s great that companies support us in these kinds of decisions. Many companies come for advice. They want help to help themselves. Don’t waste the talent. And a lot of people take the approach that has the idea of ​​a redesign that doesn’t break everything and be beachy. The design should be individual and suitable for each person. That’s why I work so that people don’t follow the fad of dropping everything and making more gradual changes,” he concluded.