Type de Concertation
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Italian food has always been a symbol of goodness: for many people in the world, if we talk about the food of our Country, the most common expression is « Good!« . But food and its production methods also affect the health of people and the planet and are an important component of environmental and social sustainability: from these considerations is born the idea of creating an event in view of the Food System Summit in New York that tells why food is important for our future and why a balanced diet, such as the Mediterranean one, and the best practices of our farmers and our entrepreneurs are important for well-being and for the environment. It is also necessary to ensure that all the population has access to healthy and nutritious food and that food losses and food waste are reduced.
Good! – Italian stories of agriculture, sustainable food territories, is an initiative to support this enhancement, through the discussion of the most significant experiences that make the model of the Italian agri-food system concrete.
A system that is characterized by attention to the Mediterranean diet and the culture of food, the presence of short value chains, positive relations between producers and processors as well as between producers and consumers, a strong presence of geographical indications, a marked social responsibility and environment of companies and by multiple solutions for the reduction of food waste and to alleviate food poverty.
Within the event, these issues will be dealt with paying particular attention to respect for the principles of environmental and social sustainability and to the ability of institutions, public administrators, farmers and businesses to introduce innovative solutions, indispensable for coping with industry challenges. The importance of enhancing the contribution of agri-food products to healthy and sustainable lifestyles will also be emphasized, in line with the Mediterranean Diet, avoiding simplistic and misleading solutions that aim to guide consumer choices based on the analysis of the single food.