Topic: Green transition of tourism companies and SMEs

Founded in 2022, Oro di Pollina emerged from a series of reflections on land use and the critical role of young people in agricultureand, above all, the study of the Conscious Bio-Synergy method during the pandemic period. The vision of Michele Rocca, the founder, was clear: to create a sustainable farm that not only supported the environment, but also promoted the value of local and organic products.

At the core of their production is Zaffron, cultivated using the BSC (Bio-Sinergico Consapevole, Bio-Synergic Aware) method.

• Organic because it is essential to know the biology of the soil and saffron.
• Synergistic because it is the cooperation of natural and human life that make it possible to improve the environment and the product.
• Conscious because we must know what we are doing, ask ourselves why it has to be done, and what it will mean for the soil, for the plants and for the product we will obtain.

This innovative approach integrates the principles of synergetic, biodynamic, organic and regenerative agriculture. Working in this way allows us to respect the ecosystem, which, combined with passion and simplicity, allows us to obtain a product that improves people’s physical and spiritual wellbeing.
The BSC method focuses on sustainable agriculture through a profound understanding and respect for ecosystems, with the aim of creating a self-sustaining environment that improves soil health, increases product quality and supports human well-being, while minimising external interventions.

Although the journey has not been without challenges, particularly in balancing traditional farming practices with modern agricultural needs and educating the local community on the benefits of ecological methods, the practices adopted by Oro di Pollina have proved invaluable.

The sustainable practices implemented by Oro di Pollina offer a highly replicable and scalable model of sustainable agriculture. By combining ecological farming with educational tourism experiences, this model also has the potential to inspire other areas and regions with similar farming traditions. As global interest in responsible travel and sustainable food production continues to grow, the Oro di Pollina approach not only promotes environmental conservation, but also encourages local development, cultural heritage preservation and the responsible use of natural resources for future generations.

Azienda Agricola Fiorentino is a prime example of sustainable innovation in the wine industry. The winery, built using wood and bio-architectural techniques by local craftsmen, was envisioned as a space that bridges the connection between the land and people. The building process incorporates sustainable construction methods and materials, ensuring environmental responsibility throughout. Solar energy is produced on-site, and rainwater is harvested to irrigate the nearby apple orchard, enhancing the winery’s ecological footprint.

Designed by architect Angelo Verderosa, the Winery was constructed by Cugini Gregorio snc of Paternopoli and Sistema Tetto srl of Chiusano San Domenico.
The winery’s harvest is performed by hand, using small crates to ensure the plants’ well-being and to allow for the selection of only the healthiest, ripest grapes. This attention to detail is crucial for producing high-quality wine, as the goal is to work with perfectly matured, clean grapes.

The winemaking process begins with destemming and crushing, followed by fermentation in steel fermenters that are temperature-controlled using modern technologies. The first part of the maturation occurs in steel storage tanks, while further aging takes place in the wine cellar, where different vintages and varieties are refined. Before stabilizing in dedicated tanks and bottling, the wine undergoes constant monitoring and analysis to ensure the highest quality and safety of the final product.

In recognition of its commitment to architectural sustainability, the Fiorentino Winery received a special mention at the 2015 Inarch Architecture Award. The innovative approach, particularly in terms of materials, construction methods, and energy efficiency, represents a model for future sustainable architectural projects.

As the industry continues to evolve, this Winery stands as a replicable example of how sustainability and craftsmanship can be seamlessly integrated into modern architecture.

The innovative project with a focus on sustainable tourism involves partnerships with local restaurants or taverns to create charging stations for electric bikes in their parking areas. This initiative aims to support eco-friendly transportation options for tourists by suggesting spots with convenient charging facilities for electric bikes. By encouraging the use of electric bikes, the project promotes sustainable mobility, reduces carbon emissions, and enhances the overall sustainability of the tourism experience. This collaboration between the food service sector and sustainable transportation aligns with the growing demand for environmentally responsible tourism practices. The project was initiated through collaborations between the tour operator and enthusiastic restaurant and tavern owners. Charging stations were strategically installed in the parking lots of partner establishments, providing convenient access for electric bike users. The initiative was promoted through joint marketing efforts, highlighting the benefits of sustainable transportation and the opportunity to explore local culinary offerings.