ITALY. Travel experience player Avolta has reintroduced its Culinary Council, bringing together top chefs, scientists and business leaders to drive innovation in travel F&B.
The initiative reinforces Avolta’s deep commitment to the industry, recognising food & beverage as essential to the travel experience, creating moments of joy, well-being and connection, the company noted.
A dedicated think-tank established in 2012, Avolta’s Culinary Council reconvened last week at Identità Golose Milano, the internationally acclaimed gastronomy hub in Milan.
The meeting focused on ‘hybrid positive nutrition’, a theme that seeks to reimagine the concept of healthy, exciting and sustainable food in global transit environments.
The edition began with in-depth insights into holistic health, led by strategist and health coach Stefania Corrado, featuring meaningful discussions across gastronomy, health, sustainability and innovation.
Corrado outlined the six pillars of Lifestyle Medicine and introduced Harvard’s ‘Healthy Eating Plate’ as key frameworks for healthy living.
Data supporting the model points to a +302% growth in plant-based product claims since 2018, with the market expected to reach US$160 billion by 2030.
Clinical Dietitian Carol Sullivan and Angiologist Mauro Mario Mariani delved into the role of plant-based and Mediterranean diets in preventing chronic disease and supporting long-term wellbeing.
The session brought ideas to life as Professor Daniela Martini introduced Italy’s NutrInform Battery, a front-of-pack labelling system, while Giuseppe Virzì underscored the importance of digital tools in offering personalised nutrition.
Translating these concepts into culinary expression, three-Michelin-star chef Himanshu Saini showcased India’s naturally plant-based traditions. Sauro Ricci emphasised mindful, health-forward cuisine, while three-Michelin-star Chef Mauro Colagreco offered his take on accessible, nature-aligned luxury.
Building on the day’s themes of health and sustainability, pastry chef Loretta Fanella spoke about inclusivity in food, inspired by her own celiac experience. Avolta’s culinary consultant Simone Salvini brought the session to a close with a call for more ethical and mindful eating in the travel sector.
The edition is a launch event for the new Taste and Wellbeing Food Program, developed by Avolta with a core purpose “to highlight and demonstrate the crucial link between wellness, wellbeing, nutrition and food”.
The initiative will include expanded options across categories such as gluten-free, lactose-free, vegan, vegetarian, lacto-vegetarian, and lacto-ovo vegetarian and other dietary preferences, to enhance both the nutritional quality and inclusivity of Avolta’s global food portfolio. 
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