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    The heart of

    the Ligabue Project

  • slidebg1

    The heart of

    the Ligabue Project

  • slidebg1

    The heart of

    the Ligabue Project

  • slidebg1

    The heart of

    the Ligabue Project

Home page > Nutrition Project

Nutrition Project

Eat better, Live better
Ligabue promotes a healthy and well-balanced diet which contributes towards improving people’s lifestyle also during their working activities

In partnership with its most important customers and the leading Italian nutrition institutes, Ligabue promotes and applies a program of well-being for a correct and well-balanced diet, suitable for everyone and all workplaces and also focusing on the local traditions and cultures in the places where the Group operates, with strong emphasis on quality, conservation and handling of food.
The Study and Research Centre was already a pioneer in this field in 1988, with the Antarctic project on diet in a remote environment, developed together with the E.N.E.A.; the focus is now on the Group’s industrial activities – and therefore once again at remote sites and in extreme conditions – but a more systematic approach is now adopted, applying more innovative programmes and protocols in terms of daily needs, safe traceability and handling of foods, always placing human wellbeing at the centre of everything.

The project, which is closely linked with the “Eat Better, Live Better” Group mission, has the following objectives:

  • Using a wide variety of products, recipes and menus, tested to stimulate maximum satisfaction and enjoyment and to provide the correct energy and nutritional intake required by different professional categories of the various industrial activities, also taking climatic, environmental and psychological factors into account;
  • Creating and encouraging a healthy approach to diet which becomes a lifestyle choice, without restrictions or obligations, emphasising the importance of the different ethnic traditions and cultures, but also focusing attention on delicious Mediterranean cuisine;
  • Creating a culture of “wellbeing”, partly through improvement of working, recreational and communal living areas, making them welcoming and pleasant and guaranteeing the maximum standards of safety and hygiene.