At the negotiating tables of the largest democracies and global health organisations, issues around
food and environmental safety have increased in priority, and in the last decade especially, have changed from necessity to emergency.
Knowing what we eat and drink, what is in the air we breathe and the environment we live in, is information that no longer only relates to the quality of our lives, but the future of humanity.
Bonassisa Lab reflects the belief of its C.E.O., Lucia Bonassisa,
and her very personal idea of sharing the good that comes from the company; a belief that everything cannot and should not be just about profit and production, but also the well being of employees. This is because they are the ‘added value’ in a place where they collectively contribute to achieving results.
The sustainability of Bonassisa Lab starts from these principles of sharing, but also of real consideration for the driving force behind every company employee.
This is why Bonassisa Lab’s commitment to well being is a concrete one, seen as a business necessity. Perhaps, the most important of all.
The procedures and machinery adopted by Bonassisa Lab greatly exceed the minimum requirements
for obtaining UNI EN ISO IEC 17025:2005 accreditation. Every procedure and machine undergoes continuous performance testing.
The procedures and machinery adopted by Bonassisa Lab greatly exceed the minimum requirements for obtaining UNI EN ISO IEC 17025:2005 accreditation. Every procedure and machine undergoes continuous performance testing.
The quality and reliability of the most modern analytical technology and the excellence and professionalism of its researchers make Bonassisa Lab an exemplar for research and analysis in small and large agricultural, food and environmental businesses: sectors where certainty in results translates into health and well being.