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Considers learning as the passage of information from one code to another; from the biological ones (DNA/PROTEIN/PATTERN) to the psychic (LANGUAGE). Believes that the circulation of information between the codes is a spontaneous phenomenon due to the informational presence of the environment: teaching must technically accelerate learning, acting on environmental information. Considers the traditional school setting, where the environmental cultural source is the teacher. However, the teacher acts above all through his own presence, stimulating direct communication through gaze. Discusses how in the new education setting the cultural source is the computer, which can directly flood the environment with the whole of humanity’s knowledge. The teacher is therefore the catalyst providing above all the digital stimulus, with his gaze acting on the student’s halo/joint. Didactic communication technology must increase digital communication that is, usually, neglected: one of the solicitation means is represented by the chromatic environmental one, namely, blue, that is the most suitable, and by the strengthening of gaze, through telegaze.

Palm oil is widely used in the food industry; however, there are two main controversies connected to its use, namely, its nutritional value and the environmental consequences deriving from its crop. In Italy, the use of palm oil has recently been criticized, insomuch that some important bakery companies decided to substitute it, creating a real food marketing case. Through a focus on biscuits, this study is aimed at profiling consumers with regard to palm oil issue to better comprehend if the presence of this ingredient truly influences their food purchases and if they care about the nutritional and environmental aspects, highlighting the impact of the Covid-19 pandemic on consumers' consumption.

A questionnaire was administered to 243 subjects in Italy, in order to apply a cluster analysis.

The findings show the presence of three main kinds of consumers: (1) compromise finders (sensitive to cost savings but trying to privilege palm-oil free food), (2) brand-loyal consumers (palm oil does not influence their preferences) and (3) healthsensitives (the presence of palm oil profoundly affects their choices), who represent the majority of our sample. The results and implications are discussed.

Research on palm oil is essentially focused on chemistry, natural sciences or on its industrial uses: this study analyzes the consumer point of view by applying a different methodology compared to existing studies.