research and development
Today, 815 million people have to survive on little more than a handful of rice a day. The data of the WFO, IFAD, UNICEF, WFP and WHO report highlighted by Italian daily Corriere della Sera reveal a growing trend: 38 million more people going hungry than in 2015.
Designing solutions which meet special needs, to favor independence and achieve social inclusion starting from the heart of our homes: the kitchen.
Using quality raw materials for the production of pasta for Barilla is not only a production requirement. It is rather a corporate and ethical responsibility that the Barilla family has felt as its own for 140 years: it is rooted in the land, in the wheat fields and in the culture based on the respect for land, people and the environment.
The Food Sustainability Media Award is promoted by the Fondazione Barilla Center for Food&Nutrition (BCFN), together with the Thomson Reuters Foundation, and is presented to professional journalists and talented newcomers from all over the world whose work helps to make the world food system more sustainable.
To coincide with the 19th edition of Cibus, the International Food Exhibition in Parma (Italy), Barilla has launched its new Mulino Bianco line of organic bakery products. There are four new articles: spelt and barley malt cookies, chocolate chip cookies, crackers and spelt "piadina" flatbread made with Italian organic extra virgin olive oil.
What will we be eating twenty years from now? What will we be buying? How will we cook? These were just some of the questions in search of an answer at #cibo2038, a meeting held on 9 May during the Cibus food exhibition in Parma (Italy).
GEOGRAPHICAL AREAS TURNOVER 2015
BUSINESS CATEGORY TURNOVER 2015
SUSTAINABILITY REPORT 2017