A European directive that came into effect in 2018 involved an initiative to switching to biodegradable bags for fruit and vegetables. However, this caused a public outcry as consumers were forced to pay a small charge of between EUR0.
One of the characteristics of Italian cuisine is seasonal eating, which includes the consumption of in-season fresh ingredients, which are at their most flavoursome. The fastest growing categories are cauliflowers (more popular in colder seasons) together with other vegetables utilised in salads, with the latter particularly popular in foodservice channels.
Volume sales of fresh vegetables are expected to achieve a small rise over the forecast period as Italians will gradually increase their consumption of fresh vegetables. Much of this will stem from more mindful eating patterns and greater awareness of the nutritional value of vegetables and their role in achieving health and wellbeing.
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