Physical well-being, safety, and continuous improvement: Zanardi Fonderie’s training marathon concluded successfully
The training marathon organized by Zanardi Fonderie S.p.A. has concluded successfully, marking a four-stage journey that involved all of the company’s employees, focusing on physical well-being, workplace safety, and the improvement of business processes. Each stage took place in symbolic locations, helping to create a shared and enriching experience.
The first stage, titled “Athletes at Work“, was held at the Palaminerbe and explored how the mindset of athletes can be applied to the work environment. The presentation by Stefano Grigolo, world champion of footgolf, and Andrea Moro, physiotherapist and osteopath, highlighted the importance of taking care of one’s body both in sports and professionally, promoting a balance between mind and body. Cesare Pugliese, head of the youth sector at football team Real Minerbe, concluded the first session by sharing his experience in sports volunteering and its positive impact on youth development and the community.
The second meeting, “Eating healthy without giving up taste and tradition“, took place at the renowned Tenuta San Martino in Legnago. Here, participants had the opportunity to learn how to combine a healthy diet with the authentic flavors of Venetian cuisine, thanks to the input of nutritionist Giulia Bertoldo and chef Mida Muzzolon. Typical dishes, such as Venetian-style risotto and the salmon trout from Lake Fimon, demonstrated that health and culinary tradition can indeed go hand in hand.
In the summer, the marathon continued with “Safety on Stage”, a special event where all Zanardi Fonderie S.p.A. employees gathered at the Minerbe parish theater. On this occasion, new approaches to improving workplace safety were explored through moments of improvisation and reflection that directly engaged participants. This innovative and engaging approach raised awareness of the importance of health and safety.
The final session, “The Factory in Class”, was held at CUOA in Altavilla Vicentina and focused on Lean Management and process efficiency. Special guests included Andrea Furlan, Scientific Director of the Lean Center CUOA, Michele Carlotto, CEO of Euroventilatori, and Daniele Ricò, Supply Chain Manager at Alstom. They shared practical and theoretical experiences, discussing the principles of continuous improvement and how to apply them concretely within the company. Participants had the opportunity to practice what they had learned during a workshop focused on developing proposals for improving business processes.
Zanardi Fonderie S.p.A.’s training marathon represented a unique opportunity to strengthen the connection between well-being, safety, and productivity, combining personal growth with the enhancement of the team and community. This initiative provided concrete solutions and insights for the future, demonstrating once again how the company is committed to continuously improving working conditions and fostering a responsible corporate culture.
