Today more than ever before we need to ensure that our products are not only organic but also sustainable: we must not only ensure that our food is free from poisons, but we must also be open to new suggestions on how to improve and safeguard their quality and organolectic and nutritional characteristics, both from the point of view of sustainability and to minimise waste. We want to contribute to the spread of environmental sustainability and offer products which mirror these aims, because CAMPO has always been in costant evolution. Our strength lies in recognising new environmental strategies as they emerge, generating solutions and creating new products, because seeking and finding answers means providing products able to favour the evolution of each of our clients. For this reason we are working on products with a lower specific weight (puffed or freeze-dried foods) to reduce the cost of transport without losing nutritional value or flavour. Similarly, we provide ready or easy-to-prepare meals for simplified access to complete dishes, made not only with organically grown ingredients but also cooked by sustainable techniques (vacuum-cooked or in bain marie, i.e. at a low temperature). We focus too on plastic-free products such as pasta straws and cutlery in liquid wood, to make a contribution to the worldwide compaign promoted to sensitise public opinion to the environmental emergency caused by single-use plastics. We are also proposing antibacterial and antiviral plates to be inserted in dispensers of loose products (pasta, legumes, puffed cereals, rice and various grains) to incentivate waste reduction and the elimination of plastic packaging, while ensuring maximum hygiene.