1.0UNISG - University of Gastronomic Scienceshttps://old.unisg.oiss.io/en/European Eating at Work Report - UNISG - University of Gastronomic Sciencesrich600338<blockquote class="wp-embedded-content" data-secret="7JGuWfhBr6"><a href="https://old.unisg.oiss.io/en/voices/european-eating-at-work-report/">European Eating at Work Report </a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://old.unisg.oiss.io/en/voices/european-eating-at-work-report/embed/#?secret=7JGuWfhBr6" width="600" height="338" title="“European Eating at Work Report ” — UNISG - University of Gastronomic Sciences" data-secret="7JGuWfhBr6" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://old.unisg.oiss.io/assets/paolo_corvo.jpg245249The criteria Italians adopt when deciding where and what to eat move along a double binary. They appear stretched between the need to maximize convenience and fit within their daily budget, and the desire to exercise their expertise as consumers, looking for food that meets their expectations.