Our relationship with FOOD over the last 100 YEARS has changed a great deal: how?

How has our relationship with food changed over the last hundred years? In the first episode of the docuseries “What We Eat”, produced in collaboration with @foodunfolded with the support of EIT Food and co-funded by the European Union, we trace the evolution of our relationship with food, which has been turned on its head in just one century

Quick Take — Pam has to decide if it is a supermarket or if it wants to be a discounter

Luigi Rubinelli writes: ‘At Pam there is an obsession with comparison with the discount store. This can be seen in the price communication variations. Too much repetition”

I would add that this fixation was already there years ago, see the first picture below which is from 2021 . The second picture below is from 2026 and is from Alimentando: I included it to make it clear that slogans and colours are always the same.

Note that in 2024 the group’s growth was lower than inflation but above all that Pam, in the same year, did NOT rank among the cheapest chains in Italy.

If Pam wants to measure itself against the discounters, instead of doing useless generic communication, why does it not do comparative advertising against the discounters, like – for example – Leclerc against Lidl, in France?

N.B.: in 2025 Pam only ‘distinguished itself’ – so to speak – by having some of its cashiers do the ‘trolley test’, sacking them and being obliged to reinstate them, making a big impression.

PDO & PGI certifications

‘Two thirds of the pork legs processed in Italy come from pigs bred in Spain and Northern Europe…’. And unfortunately some scandals – such as prosciuttopoli – have shaken the sector: we need ad hoc marketing campaigns that explain the value of the PDO

“Le Ossa dei Caprotti”: the difference between journalistic reporting and history

In my view, the difference between journalism, political non-fiction and history lies in the research, which, in the case of history, is much more in-depth and is based, first and foremost, on the study of documents and archives. But the added value of this book also lies in the contributions from people who worked for or were close to Esselunga, a company with a much broader entrepreneurial spirit than one might think