Identity and Values Identity and Values 04 Sustainable Value Report 2016
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Valencia Breakfast Menu
COFFEES & TEAS MAIN PLATES ESPRESSO .................................................... 3 THE GROVE BREAKFAST ................................ 14 DOUBLE ESPRESSO ................................... 4 Two Farm Fresh Eggs, Choice of ILLY COFFEE .................................................. 4 Breakfast Meats, Served with Breakfast Potatoes and Toast HOT TEA ....................................................... 4 O CAPPUCCINO ................................................. 5 EGGS BENEDICT ............................................ 15 CAFÉ LATTE | CAFÉ MOCHA ...................... 5 Two Poached Farm Eggs, Canadian Bacon, Served with Breakfast Potatoes ILLY ICED ESPRESSO ................................... 5 Mochaccino, Café Latte, Cappuccino BUTTERMILK PANCAKES ........................... 13 Banana Foster, Strawberries, Blueberries, CAFÉ AGAVE SPIKED COLD BREW ........... 8 Blackberries, Powdered Sugar, Nutella Sauce O 12.5% ABV BELGIAN WAFFLE ....................................... 13 Salted Caramel, Vanilla Cinnamon, Mocha, Espresso Fresh Kiwi, Blackberries, Blueberries, Strawberries, Powder Sugar, Vanilla Meringue O JUICES CREATE YOUR OWN OMELETTE .............. 16 Choice of 3: Roasted Peppers, Fire Roasted Tomatoes, GRAPEFRUIT | APPLE | CRANBERRY...... 4 Smoked Ham, Applewood Bacon, Spanish Chorizo, TOMATO | V8 ............................................. 4 Sausage, Baby Spinach, Cheddar Cheese, Swiss FRESH ORANGE JUICE .............................. 5 Cheese, American Cheese, Feta Cheese. Served with Breakfast Potatoes and -
ILLYCAFFÈ S.P.A.: MASSIMILIANO POGLIANI NOMINATO AMMINISTRATORE DELEGATO
ILLYCAFFÈ S.p.A.: MASSIMILIANO POGLIANI NOMINATO AMMINISTRATORE DELEGATO Riassetto della Governance, con nuovi ingressi e conferme. Andrea Illy confermato Presidente. Trieste, 17 maggio 2016 - Massimiliano Pogliani è il nuovo Amministratore Delegato di illycaffè S.p.A., società leader nel segmento del caffè di alta qualità. L’Assemblea di illycaffè ha nominato per la prima volta un Amministratore Delegato esterno nell’ambito di un riassetto della Governance che vede Andrea Illy riconfermato come Presidente. La carica di Vicepresidente è stata assunta da Marina Salamon. Massimiliano Pogliani arriva in illy dopo 20 anni di esperienza in area marketing, commerciale e retail, maturati in aziende leader con marchi premium & luxury come Saeco/Gaggia (1998 - 2003), Nespresso (2003 - 2008), Nestlé Super Premium (2008 - 2012) e Vertu (2012- 2015).* Francesco Illy entra in Consiglio con l’incarico della Brand Equity, mentre Anna Belci Illy è riconfermata per la Corporate Reputation e gli Acquisti Strategici. Riccardo Illy rappresenterà in Consiglio l’azionista unico, Gruppo Illy SpA. Tra i consiglieri indipendenti, storicamente presenti nel Consiglio di illycaffè, oltre a Marina Salamon, è stata confermata la presenza di Pierluigi Celli. I nuovi ingressi riguardano alcuni tra i più riconosciuti professionisti nei loro specifici ambiti di attività: Alberto Baldan, Amministratore Delegato de la Rinascente; Roberto Eggs, Chief Operating Officer di Moncler; Douglas T. Hickey, Commissario Generale del Padiglione USA a Expo Milano 2015. Segretario e Legal Advisor viene riconfermato il professor avvocato Mario Cannata. Il collegio sindacale e l’organismo di vigilanza sono composti da Maurizio Dallocchio, Presidente, e da Umberto Picciafuochi e Michela Del Piero. Riconfermata inoltre la Presidenza onoraria di Anna Illy. -
Executive Summary
Social Executive Summary Environmental Economic Development Sustainability illycaffè works along the entire supply chain to ensure an experience characterised by quality, excellence and beauty and to help create a virtuous system in which coffee contributes to improving people’s lives and ecosystems. Illycaffè has always thought and acted as a stakeholder illycaffè is based in Trieste and is headed by the third and fourth company and in 2019 this vocation was enshrined in the company’s articles generation of the Illy family. of association through the adoption of Società Benefit status. It produces and sells, on a illycaffè’s goal is to improve the quality of life of its stakeholders: consumers global scale, a unique blend of and customers, the company’s partners in serving consumers; the talents high-quality coffee, consisting who work with the company with passion and professionalism, the suppliers 100% of 9 different types of who guarantee an excellent product, the communities with which illycaffè Arabica, selected in over 20 interacts and, finally, the shareholders, who support the company. production areas. The balance illy invests in promoting the concepts of sustainable quality, forming an of these components produces entrepreneurial culture that focuses on raw material procurement practices the unmistakable illy taste and that are responsible and respectful towards people, communities and the aroma, which is always the same environment; efficient customer service in the HoReCa channel; personalised in every cup. The illy blend is marketed in 144 countries on 5 assistance and consultancy services for managers of premises, and exclusive continents and served in over advantages for coffee lovers. -
21. Saami Coffee Culture
21 Saami Coffee Culture Chris Kolbu and Anne Wuolab I grew up with Saami coffee culture.1 It was always around me; at home, while visiting relatives, in the mountains, by the reindeer enclosure. It’s a natural part of my life. I only condense it down to its essential parts and present it for people unfamiliar with it, through coffee, stories and settings. Saami coffee culture wasn’t as conceptually clear to me when I started my café in Lycksele in 2011. Even though I had support from the Indigee Indigenous Entrepreneurship program, I still found it difficult to start the business at first. But later, while I was in my café, I noticed how different people would sit and drink their coffee. Saami customers stood apart with their slow, ceremonial way of interacting with the coffee and with each other. Since then, I’ve studied our cultural history and spoken with many people, young and old, to better understand the essence of Saami coffee culture. I’ve learned that, wherever it occurs, Saami coffee culture is basically the same. The Saami started drinking coffee in the late nineteenth century, shortly after it had become pervasive in the southern parts of the Scandinavian countries. Although coffee probably came to the Saami from the south, 1 This text has been edited from an interview with Anne Wuolab by Chris Kolbu on the Nordic Coffee Culture Blog, and republished here with their permission. The original text can be found on the Nordic Coffee Culture Blog. The text begins with a short introduction from Chris, and then switches to a first-person narrative from Anne, based on an interview with Chris. -
Social Environmental Economic Development Sustainability
Social Environmental Economic Development Sustainability 2019 Sustainable Value Report INDEX Chapter 02.3: intellectual capital 53 Letter to our stakeholders 03 02.3.1 Innovation & research 55 Executive summary 05 02.3.2 Università del Caffè 62 Chapter 01: our identity 09 Chapter 02.4: human capital 64 01.1 Mission, vision and values - illycaffè as a Società Benefit 10 02.4.1 illycaffè people 66 01.2 illycaffè in a nutshell 11 02.4.2 Employment 67 01.2.1 The history of illycaffè 12 02.4.3 Equal opportunities, inclusiveness and respect for human rights 70 01.2.2 Corporate governance and organisational structure 16 02.4.4 Health and safety in the workplace 71 01.2.3 A transparent approach to business 16 02.4.5 Internal communication and employee benefits 72 01.3 A changing context 18 02.4.6 Training and development of human capital 73 01.3.1 Risks and opportunities 19 01.3.2 The challenges facing illycaffè 20 Chapter 02.5: relational capital 75 01.4 The illycaffè model 22 01.5 Sustainability strategy and governance 23 02.5.1 The value of the community and local area 77 01.5.1 2030 Sustainability Policy 24 02.5.2 Art, aesthetics and culture 79 01.6 Stakeholder dialogue & materiality assessment 25 02.5.3 Ernesto Illy Foundation 81 01.6.1 Scope of impacts 28 02.5.4 illycaffè and its customers 84 01.7 Key value chain approaches 30 02.5.5 Creating value for customers 85 01.7.1 The illycaffè model for a sustainable supply chain 30 02.5.6 Listening to and satisfying customers 87 01.7.2 Supply chain control and knowledge transfer 32 02.5.7 Responsible -
ILLY REPORT 2012 Download The
SUSTAINABLE VALUE REPORT 2012 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries - 1976 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycaè based on a simple idea: making the best coee in the world and oering it to everyo- ne. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycaè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundt- land report. 1 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES For illycaè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. coee in the world correspondin to our mission. The coee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time. -
In Search of a Perfect Cup Dec 20Th 2001 | PARIS, PAUDEX, TREVISO and TRIESTE from the Economist Print Edition
Economist.com Da: Salvato con Microsoft Internet Explorer 5 Inviato: venerdì 11 gennaio 2002 21.10 Oggetto: Economist.com Espresso coffee In search of a perfect cup Dec 20th 2001 | PARIS, PAUDEX, TREVISO AND TRIESTE From The Economist print edition Espresso coffee requires as much technology and taste as fine wine. Where to find the finest? Get article background LOOK into a small, elegant cup of espresso coffee and examine carefully the top layer of foam, known to aficionados as crema. Made of tiny gas bubbles trapped in a liquid film, the foam seals the coffee's intense aromas and flavours and locks in heat. A good crema depends on the quality of the coffee and on the skill with which it is prepared. In a perfect espresso it is velvety, with a warm and characteristic hazel-brown or “tiger- skin” colour. It is also persistent, lasting as long as the drink, and with sufficient body to support the weight of granulated sugar for a few seconds. Perfect espresso is the ultimate coffee. It ranks with fine wine for the complexity of its chemistry. Unlike wine, however, it does not improve with age. “Espresso” means prepared on the spur of the moment, and it has become the trademark of rich, intense coffee that must also be consumed at once. Its taste is so dense, though, that it can remain in the mouth for up to half an hour after drinking. For decades, making espresso was either an art or a lottery. The artists were trained baristas, skilled operators who worked big espresso machines in the coffee bars of Europe. -
Market Research – Eastern Europe Coffee in Poland
. Market Research – Eastern Europe Coffee in Poland .......... Proexport – Colombia Equipo de Trabajo Dirección de Información Comercial Jorge Luis Gutiérrez – Director Fernando Piñeros – Subdirector Proyectos Especiales Bibiana Gutiérrez – Analista de Inteligencia de Mercados [email protected] www.proexport.gov.co www.proexport.com.co Calle 28 No. 13ª – 15, Piso 35 Tel: (571) 5600100 Fax: (571) 5600118 Bogotá, Colombia GRUPO CONSULTOR EUNITE, Nederland Todos los derechos reservados. Ni la totalidad ni parte de este documento puede reproducirse o transmitirse por ningún procedimiento electrónico o mecánico, incluyendo fotocopias, impresión o grabación. Estimado Empresario: La búsqueda de acuerdos comerciales que nos permitan como país ampliar los escenarios y mercados de exportación, nos reta como PROEXPORT a apoyar en forma directa a los empresarios en sus iniciativas exportadoras, ofreciendo servicios dentro de un modelo del gestión comercial y compartiendo un conocimiento más detallado sobre los mercados y sus oportunidades. Para lograr lo anterior, PROEXPORT, con inversión de recursos propios y de cooperación técnica no-reembolsables del BID-FOMIN, emprendió una labor de recolección y análisis de información de primera mano en los principales mercados de interés a través de la contratación de consultorías internacionales especializadas en investigaciones de mercados. Los resultados de estos trabajos permitieron analizar y conocer la dinámica comercial de los sectores en los cuales existe un potencial para nuestras exportaciones, así como detallar aspectos de competitividad, información valiosa para la orientación de las iniciativas exportadoras de nuestros empresarios. La información que contiene este estudio, sobre la dinámica del sector, la demanda y consumo, la situación competitiva de los productos, estructura y características de la comercialización y logística de acceso al mercado, es una contribución e invitación a profundizar y conocer aspectos que nos permitan avanzar en la realización de negocios en escenarios internacionales. -
Restart: Iper Espresso Machine
RESTART: IPER ESPRESSO MACHINE Check that you have all the appropriate supplies; measuring beaker (150ml), 3 liter heat-resistant container, clean towels, Urnex Tabz®, Urnex Rinza® cleaning capsules, Iper Capsules 1. If the water source to the machine has been shut off, turn the water ON before powering up the espresso machine. The pressure gauge has 2 scales: Water pressure is the high pressure; the range is 0-15/+. The Steam pressure is low pressure; the range is 0-2.5/+ (Your machine may have 2 separate gauges) If both needles on the gauge are at 0 the water source is turned off. NOTE: If the Machine has been off for more than 30 days the filtration may need to be replaced Water pressure (0-15/+) Steam Pressure(0-2.5/+) 2. Once the water source has been turned on, the needle on the high pressure gauge will indicate water pressure by moving off the 0. Power Proceed to turn on the main power on the espresso machine. No heat Heat Turn the main power from position “0” to position “1” ( power) this will turn on the power to fill the machine with water but will not turn on the heat. NOTE: If you hear a loud grinding sound during the water refill cycle, this is an indicator the water is off. Turn off the machine and turn on the water before proceeding OFF 3. Once the boiler filling is complete, turn the main power switch to from position “1” to position “2” (heating). The machine requires 30-40 minutes to heat fully. -
Classic Cocktails
CLASSIC COCKTAILS 350 Maitai White Rum, Dark Rum, Orange Curaçao, Orgeat Original Maitai exotic plantation rums elegantly combined with citrus juices, Almond and served with fresh juice and rosella syrup on the side. Batida Dark Rum, Malibu, Pineapple Juice, Lemon Juice, Brown Sugar A classic, refreshing combination of Caribbean dark rum, Freshly squeezed lemon juice and the tropical flavors of pineapple. Old Fashioned Bourbon, Angostura Bitters, Soda Water, Sugar, Fresh Orange The 19th century classic that is as fresh and in demand as ever. Your choice of American whiskey stirred patiently with bitters and ice, Before being finished with a zest of orange. Hemingway Special Daiquiri White Rum, Maraschino Liqueur, Lime Juice, Grapefruit Juice Ernest Hemingway was affectionately known as “Papa” in Cuba and this Drink was created in tribute to him. Maraschino and grapefruit are added To a classic Daiquiri with a touch of extra rum. Clover Club Tanqueray Gin, Chambord, Fresh Lemon, Sugar A classic gin and fresh lemon combination, perked up by the addition of Plump ripe raspberries and served straight up. French 75 Tanqueray Gin, Fresh Lemon, Sparkling Wine Created by Harry’s Bar, Paris, in 1915. This Champagne drink is said to Have such a kick that it feels like being shelled with a powerful 75mm French artillery Howitzer. Margarita Tequila, Cointreau, Lime Juice, Syrup A simple mixture of tequila and citrus lime juice, an elegantly, tasty, smoothy Tequila drink for the whole world!! Choose to rim the glass with salt or sugar As you like!! Mojito Rum, Mint Leaves, Lime Juice, Syrup Nice refreshing well-known classic Cuban cocktail with a combination of rum, Brown sugar and citrus juice. -
Manuel D'utilisation Manual De Instrucciones
INSTRUCTION MANUAL - MANUEL D’UTILISATION MANUAL DE INSTRUCCIONES - MANUALE DI ISTRUZIONI EN INSTRUCTION MANUAL .......................................................................... 4 FR MODE D'EMPLOI ..................................................................................... 5 ES INSTRUCCIONES DE USO ........................................................................ 44 IT ISTRUZIONI D'USO ................................................................................ 45 EN IMPORTANT SAFEGUARDS When using electrical appliances always follow the safety precautions (9) is in the “0” position. below. • Using attachments not recommended by the manufacturer may Using the appliance result in fire, electric shocks or personal injury. Read all instructions. • Do not drape the cord over the counter top or table top. Do not • This appliance is intended for household use only. Any other use pull the plug out by the cord and never touch it with wet hands. is considered improper and therefore dangerous. • Do not carry or pull the coffee machine by the cord. • Unplug the machine when the appliance is not in use. • To reduce the risk of injury, do not drape the cord over the counter • Never touch hot surfaces. The water/coffee dispensed from the top or table top where it can be pulled on by children or tripped machine may cause burns. over unintentionally. • This machine is designed “to brew espresso coffee”. Be careful not • Do not use the appliance if the cord or plug are damaged or if the to scald yourself with water jets or through improper use of the machine shows signs of malfunctioning or has been damaged in machine. any way. Take the machine to the nearest authorised service centre • Children must not play with the appliance. for checks or repairs. • Use the machine only indoors and protect from weather. -
Il Caso Illycaffè: Il Responsible Supply Chain Process 1
Casi aziendali Il caso illycaffè: il Responsible Supply Chain Process 1 Il caso illycaffè: il Responsible Supply Chain Process llycaffè ha sede a Trieste dove è stata fondata Commercio, Associazione Industriali e Associazione i nel 1933 da Francesco Illy. Caffè Trieste e la Regione Friuli Venezia Giulia. L’azienda è uno dei leader mondiali nel settore L’attività del distretto è rivolta al potenziamen- del caffè, non tanto in termini di quote di mercato to del patrimonio di competenze e specializzazione detenute, quanto per la qualità superiore interna- produttiva attraverso il rafforzamento delle intera- zionalmente riconosciuta del suo blend. Da sempre zioni tra aziende della filiera, la promozione attra- l’orientamento strategico dell’azienda si basa sulla verso azioni di co-marketing, l’acquisizione di nuove la ricerca dell’elevata qualità del caffè e del servi- capacità logistiche (rivolte soprattutto ai mercati zio offerto, con l’obiettivo di conferire al proprio dell’Est Europa) e la crescita strutturale delle realtà prodotto un posizionamento lontano da quello di minori. La filiera produttiva è composta da oltre 50 commodity unità locali, che impiegano oltre 900 addetti; a Trie- L’offerta illy comprende oggi caffè macinato, in ste viene sdoganato oltre il 30% del caffè importato grani, in cialde e in capsule, macchine per il caffè, a livello nazionale, con oltre 500 milioni di euro di tazzine illy Art Collection, locali monomarca. fatturato: dall’importatore al crudista, dal decaffei- L’attenzione per l’ambiente e l’atteggiamento nizzatore al torrefattore, dallo spedizioniere all’e- etico, sono stati riconosciuti con la certificazione sperto assaggiatore.