Vote Foodlawlatest on LinkedIn Next Wave – Top professionals under 35 changing the industry

Dear readers,

Last year LinkedIn, the global social network for professionals, launched the “Next Wave“program to discover the top 150 under 35 professionals which are changing 15 different industrial sectors with their fresh minds and innovative ideas.

Most of you followed me and this platform for more than 2 years now, significantly contributing to an unexpected success: this year the blog will get more than 100.000 clicks from 130 countries in the world. With most of you I had the pleasure to meet in person and your incredible energy and terrific support is the main reason why I keep going.

If you believe that speaking about the food chain problems in a transparent and legally sounded way is the right approach, if you think that creating a level playing field of clear rules is the only option to have safer food on our tables, if you think that this platform helped to change a bit the global consciousness about the food chain problem and that my efforts in building an innovative model of consulting services are something valuable, please take 5 minutes to fill the following form and give your opinion (sector: “food and leisure”).

That would greatly help the blog to stay on the top of the wave also in 2016!

Thank you.


Here below some of the most successful articles:

Labelling in the wake of the horsemeat scandal – News from the meat sector in EU

As usual, I have to thank you Foodservice Consultant, and the editors Michael Jones and Helen Roxburgh, for publishing again one of my articles on their magazine.  In this short paper I examined the main news of the last few weeks about the meat labelling in Europe. The new Reg. (UE) 1337/2013, regarding the mandatory indication of the country of origin or place of provenance of the fresh, chilled and frozen meat of swine, sheep, goats and poultry (COOL), the recent resolution of the European Parliament calling for tougher rules against food frauds, and the ongoing discussion about the labelling of origin for meat as ingredient.

We have a well established mutual cooperation, and my presence on their magazine/newsletter will be now quarterly.

Foodservice Consultant is a quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision makers from the hospitality, leisure and construction sectors. Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology.

Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in foodservice and hospitality consulting. With over 1,300 members in over 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training.

It has been a real pleasure working again with them!

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