Theme [ssh.2013.3.2-1] [Social Innovation- Empowering People, changing societies] Project Full Title: "Transformative Social Innovation Theory project" ; [Abstract] This report presents the results of a case study developed on the Slow Food movement within the EU-FP7 funded TRANSIT Proyect. Slow Food is a International association founded to counter the rise of fast food and fast life. Slow Food demands a shift of paradigm towards a new food system, based on the defense of biodiversity, respect for local cultures and community empowerment. Slow Food envisions a world in which all people can access and enjoy quality food produced in a sustainable and fair way. ; This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613169
Il 17 febbraio 2014 a Milano, nell'ambito dell'iniziativa Slow Food for Africa, alla presenza del Direttore generale della Fao (José Graziano da Silvia) e di Cécile Kienge (allora Ministro dell'integrazione), con un folto parterre di rappresentanti africani e ben 450 sostenitori del progetto (giornalisti, imprenditori, attori, registi, fiduciari e soci Slow Food), Carlo Petrini, il presidente di Slow Food International, aggiungeva uno 0 finale al progetto "1000 Orti in Africa" ,lanciando la seconda ambiziosa fase con l'obiettivo "10.000". Dopo oltre 10 anni di impegno in Africa (a partire dal 2003), con la rinnovata campagna "10.000 Orti" Slow Food (SF) intende sviluppare, una strategia complessiva in Africa, a fronte della straordinaria biodiversità e diversità culturale del continente. In accordo con la filosofia di fondo di SF, i capisaldi sono la valorizzazione della biodiversità, la promozione del diritto alla sovranità alimentare, attraverso il recupero delle produzioni tradizionali e promuovendo il mantenimento o la riscoperta del cibo locale sul mercato, nelle case e nelle scuole. Si tratta di una strategia che oggi si basa, come vedremo, su diversi strumenti quali l'Arca del Gusto, i Presìdi, i Mercati della Terra, gli Orti e l'Alleanza Slow Food dei cuochi. Oltre a questi strumenti, la rete africana di SF, al fianco di numerose altre organizzazioni, è impegnata in diverse campagne, quali quella contro il "land grabbing", contro l'introduzione degli Ogm in agricoltura, e quelle volte a sostenere la piccola pesca, la pastorizia e le produzioni casearie a latte crudo. Come si colloca questo crescente impegno di SF in Africa all'interno della sua strategia? La realizzazione di progetti nei territori africani ha influito a sua volta nell'evoluzione politico-culturale dell'associazione? Quale rapporto tra l'approccio di SF e il variegato mondo della cooperazione internazionale allo sviluppo? A queste domande cerca di rispondere questo scritto che trae origine da una ricerca svolta all'interno del progetto europeo "4Cities4Dev" . La ricerca è stata orientata alla costruzione di un quadro di concettualizzazione teorica e di metodologia di analisi empirica delle pratiche adottate nel corso dell'ultimo decennio da SF, con particolare riferimento al contesto africano e ai Presìdi e Orti di Senegal, Costa D'Avorio, Etiopia, Kenya, Mali, Madagascar e Mauritania. Per meglio inquadrare il tema è opportuno presentare brevemente l'organizzazione, l'evoluzione della filosofia di SF e le caratteristiche salienti degli strumenti e delle progettualità che utilizza, e attraverso i quali si sta definendo e rafforzando la sua presenza nel mondo ed in particolare nel continente africano. Essi costituiscono gli elementi chiave della presenza di SF, attraverso i quali, oltre alle campagne di comunicazione, si dispiega l'azione di sviluppo, culturale e politica di quella che è allo stesso tempo un'organizzazione (che ha figliato varie organizzazioni collegate, con statuto, soci, cellule e organizzazione geografica e funzionale), una rete (delle "comunità del cibo") e un movimento che si colloca in un più ampio movimento sul cibo, a cui peraltro ha contribuito e contribuisce in grande parte con un suo peculiare approccio e filosofia, che spesso interrogano e ispirano anche coloro che non fanno parte di SF in quanto organizzazione o rete.
Purpose This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are based on slow, sustainable, secure and democratic processes for SFT. Design/methodology/approach The paper draws on published research to identify ethical parameters for a slow food paradigm for tourism. Findings Within the context of a global, technological and rapidly changing world, SFT is a pathway to contribute to locally based agricultural and food practices for sustainable development, food security, social sustainability and community well-being. SFT visitors are active participants in ecological, cultural and heritage conservation through co-creating with local producers the sociability, enjoyment and sharing of bioregional foods in diverse ethnic and cultural spaces. Originality/value This research advocates that SFT is an important microtrend that supports a much-needed paradigm shift toward a conscious way of slow living, sustainable travel and responsible food production–consumption to help address the climate crisis and global environmental challenges in the Anthropocene
One of the important elements of national, urban and biosphere identity is the local cuisine, as a code that forms and translates certain values. Recently, in the US and Europe, the direction of interdisciplinary research has become relevant, which combining the problems of food, environmental ethics and safety. In the context of the COVID-19 coronavirus pandemic, the risk of food insecurity is growing, especially in countries dependent on food imports. A pandemic offers the opportunity to transform food systems. Agribusiness is aimed at uninterrupted supply of cheap, unified food. The world trade market is quite pragmatic, it responds to the needs of trends in Western society, because it is a source of income and the basis of modern resource allocation. Concerned about the potential threat to food security during the COVID-19 pandemic, many countries and organizations are working hard to provide affordable food to consumers who can still access and buy food despite restrictions on movement and loss of income, as well as safe rural management farms. The purpose of the article is the implementation of the environmental aspects of identity in modern urban research. The article deals with the development of the 'Slow Food' movement in Ukraine. The movement supports farmers, studies and promotes local products, traditional recipes, and supports the biodiversity of species. In Ukraine, volunteers of the movement for more than ten years have been proving that food should be produced not only in environmentally friendly conditions, but also without harm to the environment, wildlife, society. Dnipro, Kyiv, Odesa, Poltava, Rivne, Simferopol and Chernihiv represent the cities of Ukraine. Bessarabia, Volyn, Galicia, Carpathians, Crimea and Podillia - present the 'culinary dialects' of the regions. Unlike other countries, Ukrainian primary centers are informal associations of enthusiasts who, at their own expense, embody the Slow Food philosophy and take part in the preserving and promotion of traditional foods. But most importantly is a movement of volunteers to help Ukraine to save landscapes and food independence which is based on on local products. Environmental aspects of urban life, the question of what plans we build them , for a long time they remained secondary to political and socio-economic problems. There are many initiatives now and the townspeople are addressing these issues, but they are not yet at the time. Odessa may become one of the sitopic cities of Ukraine. The creation of new lokal spaces and practices for the social cohesion and safe food for Odessa citizens contributes to the successful implementation of Cittaslow principles. An analysis of the trend towards more conscious consumption and understanding of the problems in the current food system will contribute to the development of gastronomic tourism. It is proved that Odessa can become one of the sitopic cities of Ukraine. Due to the creation of new lokal spaces and practices aimed at creating social cohesion and safe food for Odessa citizens, the principles of Cittaslow, a slow and environmentally friendly city, are being successfully implemented. ; Одним із важливих елементів біосферної, національної та міської ідентичності є локальна кухня як код, що формує і транслює певні цінності. Останнім часом у США та Європі актуалізується напрям міждисциплінарних досліджень, який об'єднує проблеми їжі, екологічної етики та безпеки. В умовах пандемії коронавируса COVID-19 посилюється необхідність гарантування продовольчої безпеки, особливо в країнах, що залежать від імпорту продуктів харчування. Агробізнес спрямований на безперебійне постачання дешевої, уніфікованої їжі. Ринок світової торгівлі досить прагматичний, він реагує на потреби трендів західного суспільства, бо це є і джерело прибутків, і основа сучасного розподілу ресурсів. Стривожені потенційною загрозою для продовольчої безпеки під час пандемії COVID-19, багато країн і організації докладають особливих зусиль для забезпечення доступними продуктами харчування споживачів, які все ще можуть отримати доступ і купити продукти, попри обмеження руху і втрати доходу, а також для безпечного ведення сільського господарства. Метою статті є імплементація екологічних аспектів національної та біосферної ідентичності в сучасні міські дослідження. Стаття присвячена розвитку руху Slow Food в Україні. Рух підтримує фермерів, вивчає і просуває локальні продукти і традиційні рецепти, підтримує біорізноманіття продуктів, рецептів і страв. В Україні волонтери руху вже більше десяти років доводять, що їжа повинна бути вироблена не тільки в екологічно чистих умовах, але й не завдавати шкоди навколишньому середовищу, тваринному світу, життю суспільства. Аналіз тенденції більш свідомого споживання та розуміння проблем у нинішній системі харчування сприятиме розвитку гастрономічного туризму. Доводиться, що Одеса може стати одним із сітопічних міст України. Внаслідок створення нових локаворських просторів та практик заради соціальної згуртованостї та безпечної їжі для одеситів успішно реалізуються приципи Cittaslow – повільного та екобезпечного міста.
International audience ; This paper is based on ethnographic research carried out by the author since 2006, first of all in France and then at the headquarters of in Italy. It concerns the functioning and the economic and political dynamics of Slow Food. The analysis examines the articulation between the political dimension of the movement and its "philosophy" and actions in the field of ecology. Slow Food was created in Italy in 1980s and in less than twenty years it has become an international movement to which nearly hundred thousand members belong worldwide. As it has evolved, its field of action and intervention has widened and new "philosophies" have been elaborated. The text follows the way the slow / fast dichotomy has, through time, been used in a variety of ways and examines different registers used by Slow Food, its political and economic connections and interactions as well as the tensions created within the movement by the relation of economy to ecology. ; En s'appuyant sur le travail ethnographique mené par l'auteur depuis 2006 sur le fonctionnement et les dynamiques politiques et économiques de Slow Food (en France d'abord et dans le quartier général en Italie ensuite), l'analyse porte sur l'articulation entre la dimension politique du mouvement, sa philosophie et ses actions dans le champ de l'écologie. Créé en Italie au milieu des années 1980, Slow Food est devenu en moins de vingt ans un mouvement international qui regroupe près de cent mille membres dans divers pays du monde. Au fil de son évolution, ses champs d'action et d'intervention se sont élargis et des nouvelles philosophies ont été élaborées. À partir de la dichotomie slow / fast, et en suivant ses transformations au fil du temps, le texte analyse les différents registres du temps mobilisés par Slow Food, leurs connexions avec le plan politique et économique ainsi que les imbrications et les tensions qui existent entre économie et écologie à l'intérieur du mouvement.
International audience ; This paper is based on ethnographic research carried out by the author since 2006, first of all in France and then at the headquarters of in Italy. It concerns the functioning and the economic and political dynamics of Slow Food. The analysis examines the articulation between the political dimension of the movement and its "philosophy" and actions in the field of ecology. Slow Food was created in Italy in 1980s and in less than twenty years it has become an international movement to which nearly hundred thousand members belong worldwide. As it has evolved, its field of action and intervention has widened and new "philosophies" have been elaborated. The text follows the way the slow / fast dichotomy has, through time, been used in a variety of ways and examines different registers used by Slow Food, its political and economic connections and interactions as well as the tensions created within the movement by the relation of economy to ecology. ; En s'appuyant sur le travail ethnographique mené par l'auteur depuis 2006 sur le fonctionnement et les dynamiques politiques et économiques de Slow Food (en France d'abord et dans le quartier général en Italie ensuite), l'analyse porte sur l'articulation entre la dimension politique du mouvement, sa philosophie et ses actions dans le champ de l'écologie. Créé en Italie au milieu des années 1980, Slow Food est devenu en moins de vingt ans un mouvement international qui regroupe près de cent mille membres dans divers pays du monde. Au fil de son évolution, ses champs d'action et d'intervention se sont élargis et des nouvelles philosophies ont été élaborées. À partir de la dichotomie slow / fast, et en suivant ses transformations au fil du temps, le texte analyse les différents registres du temps mobilisés par Slow Food, leurs connexions avec le plan politique et économique ainsi que les imbrications et les tensions qui existent entre économie et écologie à l'intérieur du mouvement.
International audience ; This paper is based on ethnographic research carried out by the author since 2006, first of all in France and then at the headquarters of in Italy. It concerns the functioning and the economic and political dynamics of Slow Food. The analysis examines the articulation between the political dimension of the movement and its "philosophy" and actions in the field of ecology. Slow Food was created in Italy in 1980s and in less than twenty years it has become an international movement to which nearly hundred thousand members belong worldwide. As it has evolved, its field of action and intervention has widened and new "philosophies" have been elaborated. The text follows the way the slow / fast dichotomy has, through time, been used in a variety of ways and examines different registers used by Slow Food, its political and economic connections and interactions as well as the tensions created within the movement by the relation of economy to ecology. ; En s'appuyant sur le travail ethnographique mené par l'auteur depuis 2006 sur le fonctionnement et les dynamiques politiques et économiques de Slow Food (en France d'abord et dans le quartier général en Italie ensuite), l'analyse porte sur l'articulation entre la dimension politique du mouvement, sa philosophie et ses actions dans le champ de l'écologie. Créé en Italie au milieu des années 1980, Slow Food est devenu en moins de vingt ans un mouvement international qui regroupe près de cent mille membres dans divers pays du monde. Au fil de son évolution, ses champs d'action et d'intervention se sont élargis et des nouvelles philosophies ont été élaborées. À partir de la dichotomie slow / fast, et en suivant ses transformations au fil du temps, le texte analyse les différents registres du temps mobilisés par Slow Food, leurs connexions avec le plan politique et économique ainsi que les imbrications et les tensions qui existent entre économie et écologie à l'intérieur du mouvement.
O objetivo deste ensaio conceitual é discutir o Slow Food como um consumo alimentar alternativo. O Slow Food foi apresentado ao longo dos anos sob diferentes abordagens e conotações. Consideramos que as dificuldades de interpretação do Slow Food como objeto de pesquisa no campo do consumo podem ser superadas por meio deste ensaio. Propomos que o Slow Food é um fenômeno de múltiplas abordagens e um consumo alimentar alternativo que também se relaciona com aspectos relacionais, sensoriais, temporais, sustentáveis, culturais e políticos. Além disso, são ampliadas as definições dos princípios do Slow Food e mapeados os atributos de seus produtos como consumo alimentar. Dentro dessa proposta, o Slow Food envolve preocupações com a aquisição, preparo e consumo de alimentos, com o meio ambiente e os diversos atores envolvidos na busca de uma alimentação boa, limpa e justa, ou seja, princípios oficiais do movimento. Os atributos dos produtos do Slow Food podem ser resumidos em alimentos saudáveis, nutritivos, naturais, frescos, sazonais, regionais, ecologicamente corretos e socialmente justos, produzidos por pequenos produtores locais, para os quais é importante reduzir os danos ao meio ambiente, evitando e condenando o uso de métodos de produção que empobrecem ou poluem a terra e os recursos hídricos. Esses produtores, por sua vez, são valorizados e remunerados de forma justa. ; El propósito de este ensayo conceptual es discutir Slow Food como una alternativa de consumo de alimentos. Slow Food se ha presentado a lo largo de los años bajo diferentes enfoques y connotaciones. Creemos que las dificultades de interpretar Slow Food como objeto de investigación en el campo del consumo pueden superarse a través de este ensayo. Proponemos que Slow Food es un fenómeno de múltiples enfoques y una alternativa de consumo alimentario que también se relaciona con aspectos relacionales, sensoriales, temporales, sostenibles, culturales y políticos. Además, se amplían las definiciones de los principios de Slow Food y se mapean los atributos de sus productos como consumo alimentario. Dentro de esta propuesta, Slow Food involucra la preocupación por la adquisición, preparación y consumo de alimentos, por el medio ambiente y por los distintos actores que intervienen en la búsqueda de una alimentación buena, limpia y justa, es decir, principios oficiales del movimiento. Los atributos de los productos Slow Food se pueden resumir en alimentos sanos, nutritivos, naturales, frescos, de temporada, regionales, ecológicamente correctos y socialmente justos, producidos por pequeños productores locales, para quienes es importante reducir los daños al medio ambiente, evitando y condenando el uso de métodos de producción que empobrecen o contaminan la tierra y los recursos hídricos. Estos productores, a su vez, son valorados y remunerados justamente. ; The objective of this conceptual essay is to discuss Slow Food as an alternative food consumption. Slow Food has been presented over the years under different approaches and connotations. We consider that difficulties in interpreting Slow Food as an object of research in the consumption field can be overcome through this essay. We propose that Slow Food is a phenomenon of multiple approaches and an alternative food consumption that is also related with relational, sensory, temporal, sustainable, cultural and political aspects. Furthermore, the definitions of Slow Food principles are expanded and its product attributes as food consumption are mapped. Within this proposal, Slow Food involves concerns with food acquisition, preparation and consumption, with the environment and the various actors involved in the search for good, clean and fair food, that is, official principles of the movement. The attributes of Slow Food's products can be summarized as healthy, nutritious, natural, fresh, seasonal, regional, environmentally friendly and socially fair foods, produced by small local producers, for whom reducing damage to the environment is important, avoiding and condemning the use of production methods that impoverish or pollute land and water resources. Such producers, in turn, are valued and remunerated fairly.
As they become increasingly aware of the importance of healthy eating and of the serious food imbalance caused by the overconsumption of industrial, ultra-processed and superorganoleptic food, consumers are now beginning to turn their attention to food choices guaranteeing both individual health and also of the environment . Thus, in recent years we are witnessing the rise of a cultural trend - Slow Food. Slow Food has become an international movement that advocates for satisfying culinary pleasure, protects biological and cultural diversity, spread taste education, links green producers to consumers and believes that gastronomy intersects with politics, agriculture and ecology. Slow Food proposes a holistic approach to food problem, where the economic, sociocultural and environmental aspects are interlinked, being pursued as part of an overall strategy. In order to highlight the manner in which the principles of this cultural trend are perceived by the representatives of the new generation of consumers in Romania, exploratory research marketing was conducted among the students in the second year of the master's program Quality Management, Expertise and Consumer Protection, from the Faculty of Business and Tourism from the Buchares t University of Economic Studies . The results of this research have shown an insufficient knowledge of Slow Food phenomenon and, especially, the Slow Food network activity in Romania. To show that the Slow Food type of food is a healthier option towards which the future consumer demand should be guided, especially those belonging to the younger generation, an antithetical comparative analysis of the nutritional value of two menus was performed: a suggestive one for the Slow Food feeding style and other one, specific to the fast food style. Slow Food style was considered antithetical to the fast food because many previous studies have shown a preference of the young for the fast-food type products, despite the nutritional imbalance they generate. Comparative analysis of nutrition was produced by using the coverage degree method and the results have shown that the Slow Food type menu is a balanced food option. Given the issues that we highlighted, this paper can be a reference point in our endeavor to increase the awareness of the Romanian young people regarding the need to create a sustainable food system, in economic, environmental and socio-cultural point of view, as well as their orienting towards natural and healthy food options.
" Terroir" fait penser à vin : chacun sait que le même cépage cultivé et vinifié de la même façon, donne deux vins différents sur deux terroirs différents. Nous sommes déjà moins familiarisés avec la notion de terroir quand il s'agit de pommes de terre ou de navets, de fromages ou de charcuterie. Pourtant c'est au niveau de très petites zones géographiques que se trouve encore un fabuleux réservoir de diversité, valorisant des ressources biologiques, des territoires, des savoir-faire collectifs : un patrimoine alimentaire, dont les composantes physique, biologique, sociale sont inséparablement liées et même dans les pays pauvres, les consommateurs reconnaissent une valeur, attribuent une réputation au riz de tel village ou à l'huile de palme de telle région. Ce patrimoine a souffert du productivisme des soixante dernières années, mais il peut aujourd'hui bénéficier de nouvelles conditions, à des degrés divers selon les pays : recherche de la qualité par les consommateurs, impasse économique où se trouvent certaines productions, recherche de racines, décentralisation politique. Mouvement international réunissant 80 000 membres présents dans de très nombreux pays, Slow Food a fait de la promotion de la biodiversité alimentaire son cheval de bataille. Il s'agit de " sauver le meilleur du monde " en mettant en oeuvre quelques principes et méthodes.
This article studies ways in which the Slow Food movement creates spaces for political action and elaborates new normative systems, imagining new forms of economy. Taking quality consumption and production, respect for the environment, and the rights of small producers as its core aims, this movement has today become an actor in the larger debates concerning the problematics of food, agriculture and fishing. At the same time, Slow Food is a legitimate actor in spaces of political and social contestation and applies its philosophy of a sustainable economy (represented in the triad 'good, clean and fair') globally to defend local production. Slow Food makes gastronomic diversity an element of biological and environmental diversity. This article is based on fieldwork carried out since 2006 within the French and Italy networks of the movement and in its Italian headquarters. The article analyzes the interrelations between economy, legality and environment in some Slow Food projects such as the presidia projects. Through the presidia, the movement plays an active role in the production of new norms that permit the imagination of a moral economy of food.Keywords: Slow Food, norms, economy, typicity, food activism
Nell'ambito dei movimenti nati in risposta alla globalizzazione, Slow Food ha costruito, in circa trent'anni di attività, un esempio peculiare e di successo, incentrando la propria azione sulla difesa della biodiversità e dell'agricoltura familiare e, nel contempo, sulla formazione di un consumatore (co-produttore) maggiormente consapevole delle conseguenze delle proprie scelte. Il presente lavoro mira a fornire un contributo conoscitivo sul fenomeno Slow Food, approfondendolo sotto tre diversi aspetti: 1. Il profilo del Movimento e il suo impatto, sulla base dei riscontri della letteratura scientifica; 2. La caratterizzazione del socio Slow Food in Italia; 3. La giusta remunerazione (prezzo giusto) per gli agricoltori impegnati nella salvaguardia della biodiversità, attraverso il progetto dei Presìdi Slow Food. Il dibattito, ormai piuttosto ampio, attorno a Slow Food (capp. 1-4) ha messo in luce un movimento in crescita e in costante evoluzione, in grado di assumere un ruolo di rilievo anche a livello internazionale. Infatti, è ampiamente riconosciuto come Slow Food abbia spesso dettato tendenze che hanno finito per influenzare i consumatori, altri movimenti, ma anche ispirato iniziative a carattere imprenditoriale e, in alcuni casi, i decisori politici. Il successo di Slow Food è testimoniato anche dal fatto che questa influenza si è estesa in settori diversi da quello agroalimentare, dal turismo, all'architettura, fino all'ambito scientifico-tecnologico. Contestualmente, sono andate sviluppandosi diverse critiche al Movimento, le più importanti delle quali sono da ritenersi quelle di elitarismo, mercantilismo ma anche i rilievi relativi ai limiti organizzativi. L'indagine sul socio di Slow Food Italia (cap. 5), svolta mediante un questionario online, ha evidenziato un profilo con un'età media piuttosto avanzata, un livello di istruzione molto elevato e un'origine prevalentemente Settentrionale. Nel rapporto col cibo è emersa una forte condivisione dei valori associativi, la propensione ad informarsi attentamente sui prodotti acquistati ed a privilegiare i prodotti locali, mentre, in merito ai Presìdi Slow Food si è osservato un buon apprezzamento ma una conoscenza non sempre approfondita del progetto. Il socio Slow Food ha mostrato un orientamento aperto e progressista, attento alle esigenze degli altri, ma anche alla tradizione, mentre la propensione all'edonismo è risultata contenuta. Inoltre, è apparso evidente un atteggiamento di forte preoccupazione per il futuro della Terra e di critica al modello di produzione agroindustriale. Tutto ciò sembrerebbe sottolineare come il passaggio da movimento gastronomico ad ecogastronomico risulti pienamente realizzato, nella base associativa italiana. Lo studio sul prezzo giusto nei Presìdi Slow Food (capp. 6-9) è stato sviluppato a partire da un'indagine di campo che ha riguardato dieci casi studio italiani ed uno brasiliano. In entrambi i contesti, i risultati hanno mostrato come il percorso di valorizzazione innescato dal progetto Presìdi, anche se non sempre compiuto, abbia portato ad una più equa remunerazione del lavoro degli agricoltori familiari. Ciò, soprattutto, a fronte di una palese incapacità dei mercati convenzionali di garantire prezzi giusti per questa agricoltura. (EN) Among movements against the globalisation, Slow Food represent an unique and successful example. During approximately thirty years, it focused on the protection of biodiversity, family farming, on the training of consumers (co-producer) raising awareness about their choices. The present study work aims to improve the knowledge about Slow Food looking further into: 1. The Movement's profile and its impact on the base of scientific literature; 2. The characterization of the Slow Food members in Italy; 3. The fair remuneration (just price) for farmers involved in the protection of biodiversity, through the Slow Food Presidia project. The debate about Slow Food (chapters 1-4) highlights a growing and changing Movement able to take a major international role. In fact, it is widely recognized that Slow Food has often determined trends that influenced consumers, other movements, but also inspired entrepreneurial initiatives and, in some cases, policy makers. The success of Slow Food is also proved by its influence in other sectors out of the agri-food, such as tourism, architecture and scientific technological fields. At the same time, several critics grew up, in particular those about elitism, mercantilism, but also some related to organizational limits. The Slow Food Italy member survey (chapter 5), carried out through an online questionnaire, highlighted a profile with an advanced average age, a quite high level of education and a predominantly Northern origin. A strong sharing of the associative values, the propensity to seek carefully information about products purchased and the preference to local food was observed in relationship with food. As regard to Slow Food Presidia, a good appreciation but not always a thorough knowledge of the project was observed. The Slow Food member showed an open and progressive orientation, attentive to others, but also to tradition, while the propensity to hedonism was limited. Furthermore, an attitude of strong concern for the future of the Earth and criticism of the model of agro-industrial production was evident. All seems to underline how the transition from gastronomic to ecogastronomic movement is fully realized, in the Italian associative base. The study about the just price in the Slow Food Presidia (chapters 6-9) was carried out from a field survey that involved ten Italian and one Brazilian case studies. In both contexts, results showed that the Presidia project represent an added value resulting in a fairer remuneration for the work of family farmers. This particularly, in the face of an evident inability of the conventional markets to guarantee just prices for this agriculture.
In der breiten Öffentlichkeit und in der Politik wird viel über Lebensmittel und Regionalität diskutiert. In der Debatte über regionale Produkte lässt sich beobachten, dass solchen Lebensmitteln in der Regel nur positive Assoziationen zugeschrieben werden. Regionale Produkte sollen etwas Besseres sein, als Lebensmittel aus industrieller Produktion. Wann ist aber ein Produkt eigentlich ein Regionalprodukt? Wie wird diese Regionalität, die einem Lebensmittel zugeschrieben wird, eigentlich konstruiert? Wie entsteht durch Regionalität eigentlich ein höherer Produktwert? Diese Fragen werden aber in Praxis kaum behandelt und genauer analysiert. In der vorliegenden Masterarbeit werden diese Themen genauer behandelt anhand einer praktischen Fallstudie aus der ersten Slow Food Travel Region im Gail- und Lesachtal. Dafür wird ein spezieller theoretischer Rahmen vorgestellt – die Akteur-Netzwerk-Theorie – mit der es möglich ist die Regionalität von Lebensmittel kritisch zu untersuchen. ; Thomas Stefan ; Masterarbeit Universität Klagenfurt 2021
The aim of the present contribution is the analysis of the political and economic and socio-cultural dynamics involved in the protection, enhancement and marketing of some dairy products of Sicily, considered both as commercial goods and cultural / identity expressions of a specific place. We will focus on the field of action and repercussions of the PDO and Slow Food brands according to the experience of some farmers belonging to the Consortia and Presidia, and also on the aspects converging on and affecting the construction of these products, as well as on the rhetorical identities emphasized by commercial strategies.
Negli ultimi decenni il tema della tutela della biodiversità si è sempre fatto più importante e ne sono prova le tantissime politiche e campagne fatte per la sua difesa. Questa tesi di laurea, tratta della tutela della biodiversità agricola e della valorizzazione di alcuni prodotti presenti nella Provincia di Lucca. Dopo un analisi sull'importanza della salvaguardia della biodiversità agricola e sulle strategie per il suo mantenimento, il lavoro si concentra sull'analisi tecnico-economica di tre produzioni agricole tipiche della Provincia Lucchese quali Pomodoro canestrino, Cardone o Cardo Gobbo e Fagiolo Stringa. Lo studio è stato condotto attraverso il reperimento delle informazioni qualitative e quantitative tramite la somministrazione di interviste ad alcune delle aziende che si occupano della coltivazione di questi prodotti in modo da analizzare le principali problematiche di natura tecnica e commerciale ai fini dell'individuazione di una specifica strategia di valorizzazione di questi prodotti.
