Avolta believes that food and beverage are essential to the travel experience, creating moments of joy, well-being, and connection. This belief drives the Avolta Culinary Council: a dedicated think tank dating back to 2012, bringing together world-class chefs, nutritionists, food technologists, and business leaders to shape the future of travel F&B. Meeting again this past week at Identità Golose Milano, Milan’s International Gastronomy Hub, the Culinary Council explored the theme of “Hybrid Positive Nutrition,” aiming to redefine what healthy, exciting, and sustainable food can look like in transit environments around the world.
Fostering a unique dialogue between gastronomy, health, sustainability, and innovation, the day opened with a deep dive into holistic health, led by strategist and health coach Stefania Corrado, who emphasized the six pillars of Lifestyle Medicine and Harvard's "Healthy Eating Plate" as guiding models. This was supported with data showing a 302% rise in plant-based product claims since 2018 and a market expected to reach $160 billion by 2030. Clinical dietitian Carol Sullivan and angiologist Mauro Mario Mariani reinforced the power of plant-based and Mediterranean diets in chronic disease prevention and long-term well-being.
Theory turned to practice as Professor Daniela Martini introduced the NutrInform Battery, Italy’s front-of-pack labeling tool, while Giuseppe Virzì highlighted the role of digital platforms in delivering personalized nutrition. Culinary innovators brought these themes to life: three-Michelin star chef Himanshu Saini celebrated India’s naturally plant-based traditions, Sauro Ricci promoted a mindful approach to cooking, and three-Michelin star chef Mauro Colagreco presented a vision of accessible, nature-aligned luxury. Pastry chef Loretta Fanella championed inclusivity inspired by her own celiac experience, and Avolta culinary consultant Simone Salvini closed with a call for more ethical, conscious food choices across the travel experience.
This edition is a foundational event for the new Taste and Wellbeing Food Program, developed by Avolta with a core purpose: to highlight and demonstrate the crucial link between wellness, wellbeing, nutrition, and food. The program will include expanded options across categories gluten-free, lactose-free, vegan, vegetarian, lacto-vegetarian, and lacto-ovo vegetarian and other dietary preferences, aiming to improve both the nutritional quality and inclusivity of Avolta’s food portfolio globally.