Altrefiamme goes to Progetto Fuoco 2022

From May 4-7, 2022, Veronafiere will host Progetto Fuoco, the world’s largest trade show dedicated to wood heating systems.

Among more than 800 exhibitors and with over expected 65,000 visitors, there will also be Altrefiamme, the project dedicated to the digitalization of the wood supply chain through the use of blockchain and IoT to trace the origin of wood and ensure optimal, non-polluting combustion thanks to heating systems real-time monitoring.

The Altrefiamme project

Altrefiamme was born in 2021 from an idea of Leonardo Paolino, CEO of Extra Group. During the exhibition, visitors will be able to see Altrefiamme’s portal up close for the first time, with all its functions and possible applications for the digitalization of the supply chain:

  • Ecommerce for the purchase of blockchain-certified firewood and gastronomic wood
  • Dashboard for the real-time analysis of data through IoT sensors applied to heating systems
  • Elearning platform with training and updating courses for industry operators
  • Portal with news, updates and regulations on the world of wood biomasses

The Innovation Village of Progetto Fuoco

Altrefiamme’s stand will be located in the Innovation Village, the showroom dedicated to innovations in wood heating systems within the Progetto Fuoco exhibition. In this space, visitors will get to know Italian and European start-ups that will present their ideas and projects to help reduce CO2 emissions, improve the efficiency of heating systems and digitalize the wood industry.

We will challenge the other start ups for the Give My Fire Start up Award, the first European prize for the most innovative companies in the industry, promoted by Progetto Fuoco and Blum, in collaboration with Aiel – Associazione Italiana Energie Agroforestali.

Research on gastronomic wood

Can the type and quality of wood influence the taste of food? This was the starting point of our research project carried out in collaboration with the Laboratory of Sensory Analysis and the Food Lab of the University of Gastronomic Sciences in Pollenzo, with which we investigated the effect of different woods used for barbecuing meat on the sensory perception of the diners.

On May 5th we will present the results of the research project, from 11.30 am to 12.30 pm, at pavilion 4 in the Green Area of Progetto Fuoco. PEFC Italy will also be present to underline the central role of wood certification as a tool of transparency towards consumers.