Quality and Sustainability

Quality,

OUR CHOICE

Our pasta is produced using high quality semolina from 65% wheat cultivated and milled in Italy and 35% durum wheat cultivated in EU and non-EU countries and milled in Italy.

Every stage of the production process is rigorously monitored, in order to ensure that our high standards of quality and hygiene are met.
Quality and care have always been at the heart of Divella’s production values and is a legacy that is enacted with pride, throughout each generation.

Food safety standards in the EU are considered some of the most stringent in the world. At Divella, we see this as a reflection of the needs of our
Customers and their expectation that we ensure compliance with every element of food safety, including traceability and transparency.
While customer satisfaction is the focal point of our daily operations at Divella, there is a set of principles embedded within the DNA of our company, that we simply will
not compromise on.

The cornerstone of our philosophy of corporate social responsibility, is worker health and safety. We understand the far-reaching impact that complacency on these issues can have, on the communities that we operate in.
This philosophy extends to the impact that our practices have on the environment, ensuring every decision that we make, is guided by the principles of sustainable practices and responsible resource management.
Through these practices, we aim to ensure that future generations of Divella customers, inherit a world that is as bountiful and breathtaking as the one we cherish today.

Environmental sustainability and green enterprise

DIVELLA AND THE NEW CHALLENGE

Today, our challenge is to make the company ecologically sustainable with development plans increasingly focused on the objectives of environmental sustainability and social responsibility. In the production area, actions have been taken to create a new model of sustainable development by manufacturing products that meet environmental sustainability criteria, using ethical codes and codes of conduct to be shared with customers and suppliers throughout the supply chain, and implementing specific training courses for employees on social responsibility and environmental issues. We carry out employee welfare activities and corporate climate monitoring, and adopt environmental, quality, and occupational health and safety management systems, involving the local community in company development plans.

Waste reduction and recycling by applying the 4R rule (reduce, reuse, recycle, recover) are undeniably included in the adopted socially responsible policies. Our strategic plan includes energy efficiency programmes aimed at improving industrial processes, reducing maintenance costs, and reducing the consumption and waste of electricity, water and gas.

In 2015, we built a photovoltaic power station with almost 1,000 kWp in the Rutigliano facility to serve the biscuit factory.
We adapt to consumer demands to meet their needs: the packaging of Divella pasta and the new packaging of Ottimini ‘i Ripieni’, the latest addition to the biscuit family, are totally recyclable.
We continuously make steps towards sustainability to save on ever-increasing energy costs while caring for the fate of the planet and reducing the impact on the environment.

The aim of our company Divella is to switch all the eggs used in our whole range of products to cage-free ones within the end of 2025. This is an important and integral part of our ethical and sustainable production. It is proof of our commitment to animal welfare, respect of the environment and health of our consumers. It also shows Divella’s desire to contribute to a better future for all. The aim to use exclusively cage-free eggs covers all Divella-label products, including all ingredients, which are then sold in Italy and throughout the World.
After the very trying last few years where we have all suffered (wars, natural disasters, Covid, etc), we trust we are beginning to see the light. Now, as of February 2023, 65% of our total use of eggs is cage-free. In particular, 60% of our dry egg pasta uses cage-free eggs, 80% of our fresh egg pasta and 100% of our fresh filled pasta.
Currently just 20% of our biscuits use cage free eggs but we are about to introduce a new biscuit which will use 100% cage-free eggs.
Within this coming summer (2023) we will reach 60% cage free in our biscuits and 80% in our dry pasta.

We will continue in this direction and will publish an up-date within the end of December 2023.