Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
The growing momentum around sustainable food systems, highlighted by COP28’s ambitious strategies, emphasises nutrition, emission reduction, and sustainable agricultural practices.
Geographical indications (GIs) are pivotal in these efforts, showcasing strengths in energy conservation, waste recycling, promoting circular economy principles, preserving agrobiodiversity, and stimulating economic and social life in marginal areas. Innovations such as enhanced labelling and marketing strategies aim to raise consumer awareness and support sustainable production.
The objective of the International Conference is to share diverse experiences and scientific work on how sustainability improvements occur in regions where origin marks the identity of products and local communities. GIs are recognized tools contributing to the economic welfare of their regions, coexisting with alternative options that enhance market access and economic returns for local farmers and food producers.
This conference will explore how local communities use GIs to reach consumers through direct marketing and long chains, combined with remarkable landscapes, tourism, and daily community life.
WS1 - Food Identity and Health: Exploring the Role of Geographical Indications in Promoting Nutritious Diets: GIs and public health outcomes, promote sustainable dietary practices.
WS2 - Sustainability, Ethics, and Geographical Indications: Towards Responsible Practices: Economic and social impacts of GIs on local communities.
WS3 - Sustainable Agrifood Systems: Integrating Circular Practices, Bioeconomy, and True Cost Accounting: Circular economy principles in GIs, True cost of food.
WS3 - Shaping New Geographical Indications: a GISMART Perspective - European Project, led by INRAE, this project focuses on the sustainability of Geographical Indications at the European level.
Participants will have the opportunity to visit several exemplary sites (some of the field visits are in parallel), including:
V1 - Ciaolatte Farm: Specializing in organic Parmigiano Reggiano cheese, with a focus on sustainable dairy farming and cheese production.
V2 - Azienda Agricola Pederzani: An organic farm dedicated to traditional grain milling and renewable energy practices.
V3 - Salumificio San Paolo: A family-run business producing Prosciutto di Parma and Salame Felino IGP using traditional methods.
V4 - Cantina Cà Bonetto: A modern winery combining tradition with innovation in wine production.
V6 - Podere Stuard: An innovative farm integrating traditional agriculture with modern research and community engagement.
To submit your contribution, please follow the procedure outlined below.
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