From the sustainable biscuit production to territorial development through systemic incubator

The production model’s analysis of a world leader biscuit factory identifies severalenvironmental problems, mainly involving the international supply chain and the release of waste on its territory. Applying systemic design approach permits to rethink about the entire production, defining a complex system that gives new values to territorial and company’s waste, promoting the identity of the region. One of the main result of this research is the creation of a Recipe Centre focused on the important relation food-health that allows the birth of a systemic incubator where new sustainable business model related to the local territory will be developed