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The importance of the break and refreshment area within companies

The break and refreshment within companies. PIÚINFORMA® sustainability and business in vending

A good break area and sustainable refreshment is not only important for the service itself but is a meeting point and exchange of ideas and opinions. The break and refreshment within companies

The moment of the “coffee break” diverts attention to work, recharges the mind and allows users to standby for a few minutes and be able to face the day’s commitments in a more positive way. 


With 10+SANO or 10+EQUO products, the stress that you tend to accumulate after many hours spent on the computer or in the middle of the many meetings is significantly reduced.

This improves both the efficiency and the very health of users, a very strong theme when it comes to welfare or Corporate Responsibility.

How to build a break area or a sustainable dining area

Little matter the spaces and machinery you use, important is what is inside a break area.

It is precisely the products and their stay in vending machines that make the service sustainable. All related by a cardboard furniture makes the approach to service eco-friendlier. The break and refreshment within companies.

The contribution of PIUINFORMA

Our activity is aimed at certifying the level of sustainability of break areas within institutions and companies and after an initial screening plan the activities necessary to achieve the highest level of certification.

An interface between professional operators and companies for a radical change as also foreseen by the 2030 agenda that we, causes the rise of the Covid-19 immense problem, had forgotten about.

Never before is the contribution of the entire food supply chain fundamental. This will contribute to a radical change in the production of food by companies. In order to increase and necessary protection of people’s health.

Away from home: the new business areas

Consumption outside the home is a key player. Today almost 100 billion turnovers are estimated in Italy alone, of which more than 97% fall within the products defined in 1951 by Michael Johann Jacobson Junkfood: very low nutritional values and high content of fats, sugars and salt.

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The identity card of healthy products with low social and environmental impact for the benefit of consumers.

The identity card of healthy products with low social and environmental impact for the benefit of consumers.

It is a company specialized for over 35 years in healthy and sustainable food consumption outside the home.

PIU’INFORMA Association for Social Promotion active in the agri-food supply chain for the benefit of consumers.

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