NEW PRODUCTION CHALLENGES
The hegemony of intensive farming and livestock have caused huge social, ethic and environmental debates: I.e. Consideration for animals and ecosystem, workers’ rights defence and care of consumers health. At the same time the quick and Silent spread of new sustainable practices opens the way to different behaviours and farming: i.e. food self-production, social agriculture, woofing organisations.
What do you think are the most sustainable production practices of food?
How is it possible to encourage alternative consuming behaviours that care about the origin of the food?
FROM HOMOGENISATION TO THE CULTURAL IDENTITY OF THE PROCESSED FOOD
The market request for ready-to-eat, long-lasting meals has determined the actual food processing system. Frozen, long-lasting and freeze-dried meals are worldwikde sold in supermarkets. The cultural and geographic peculiarities are completely lost. The transformation fakes and flattens out the appearance of the food that everybody eats. Food’s flaws disappear and it’s not that rare to get to the phenomena of sophistication and / or food fraud. Yet, the food processing has historical roots strongly linked to the different local cultures influenced by traditions and religious.
Is it possible to bring the attention back to the historical culture connected with the industrial and domestic food processing?
How the contemporary system can restore a cultural and local connection with the processed food?
ALTERNATIVE DISTRIBUTION CHAINS
Processed foods are moved among the five continents following fixed roads defined by a highly vertical distribution system. In order to assure to the food a fictitious freshness and a good shape despite the long time and space transportation, sophisticated systems are required. In opposition to the huge power of the large-scale distribution, the traditional and local distribution nets (i.e. farmer market, small producers, local sellers…) Endorse the concept of local, fresh and nutritious food.
How the consequences of a homogenous food distributed on a global scale, can be shown to the consumers?
How can we promote alternative distribution system?
THE BATTLE AGAINST FOOD WASTE
Every year one third of the food intended for human consumption is thrown away: 1.3 billion of tons of food become rubbish even before having the chance to get into our homes. The struggle against food waste is one of the challenges of this century, and a great possibility consists in the promotion of new behaviours and new model of consumption. We need to re-discovery the culinary practices, well known to the previous generations, of waste reuse; it becomes essential to create new ethical systems to share the nourishment in excess as well as to avoid upstream the food over-production.
Which are the instruments to support this cultural revolution?
Towards which model of consumption are we moving?