Sustainability and innovation take center stage at the illy stand, featuring a schedule of events with special guests, including Andrea Aprea, illy Chef Ambassador
illycaffè, a global leader in sustainable, high-quality coffee, will participate in the 46th edition of Sigep World – The World Expo for Foodservice Excellence, scheduled from January 18 to 22, 2025, at the Rimini Exhibition Centre, with a dedicated space and a series of events showcasing the company’s ongoing commitment to sustainability and innovation.
As part of its efforts to mitigate the effects of climate change, illycaffè has long championed regenerative agriculture – a set of agronomic practices aimed at reducing environmental impact, restoring soil fertility, and increasing biodiversity, all while ensuring stable income for producers. This vision has become reality with Arabica Selection Brazil Cerrado Mineiro. At Sigep World, the new 1.5 kg whole bean can for the Horeca channel will be unveiled, offering consumers who value sustainability and coffee origin the opportunity to enjoy coffee produced 100% through regenerative agriculture, certified by regenagri®.
Sustainability meets innovation with Illetta, the iconic professional coffee machine designed by Antonio Citterio and launched in the Italian market in 2024. Illetta reinvents the bar coffee experience thanks to its revolutionary technology, enhancing the coffee quality and ensuring exclusive customization, while adhering to the highest standards of design and sustainability.
Visitors to the stand can also explore the company’s sustainable portioned offerings for the out-of-home sector, including the professional machine illy X2.2 designed for use with E.S.E. pods. Attendees will gain insight into how illycaffè, the first Italian coffee company to obtain B-Corp certification, concretely applies the principles of environmental and social responsibility.
The stand will also feature a dedicated Bar Area, hosting a program of events led by the Università del Caffè, involving special guests from the worlds of coffee, pastry, and haute cuisine.
Full event schedule:
Sunday, January 19
h 11 AM – Andrea Aprea: the value of innovation in gastronomic philosophy of the Chef Ambassador
h 3 PM – Carmen Vecchione: the sustainable tiramisu bridging ethics and tradition
Monday, January 20
h 10 AM – Luigi Biasetto: time as an ingredient in pairing pastry and coffee
h 3 PM – Denis Buosi: Coffee Ice Cream or Ice Cream Coffee? A sweet exploration of flavors
Tuesday, January 21
h 11 AM – Regenerative Agriculture: a journey with an illy agronomist through sustainability and innovation
h 3 PM – The Gran Crema with illy coffee by Gelato Vivoli in Florence: a classic of excellence