The sustainability of baking cannot continue to rely exclusively on the sacrifices of entrepreneurs. This is the message that emerged from the well-attended Assipan Confcommercio Reggio Calabria meeting, which saw sector operators discuss with the provincial president Nino Laurendi, the members of the board Nino Santoro and Rodolfo Magno and the Confcommercio director Fabio Giubilo. A sector under pressure, between energy price increases, an increase in raw materials, difficulties in finding staff and work rhythms that are increasingly less reconcilable with family life. Illegal practices also play a role, penalizing regular businesses and altering the conditions of competition.
«Every day we guarantee an essential good, trying to contain the burden of increases on families. But this social responsibility cannot turn into a permanent sacrifice for our businesses – underlines President Laurendi. – Defending bread also means defending the work, professionalism and dignity of those who produce it.”
Two concrete guidelines emerged from the comparison. The first concerns the relationship with consumers, called to greater collaboration through the reservation of bread: a simple practice, which would allow production to be adapted to actual demand, contain energy consumption and reduce waste and unsold items. The second opens a reflection on the organization of work and, in particular, on the Sunday closing of bakeries.
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