Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
The human and environmental sustainability of food geographical indica...
Coordinator
Unveils the economic determinants of food choice and management focusing both on consumers’ behaviour - also considering the perceived value of food - and on companies’ practices and decision processes.
Aims to widen current knowledge to grasp how dietary choices are affected by social and cultural elements including believes and norms, such as injunctive and subjective norms.
Basing also on inputs from Spoke 1 new quality requirements for public procurement will be developed: a) implement interplay between public bodies, consumers and selected providers; b) opportunities to networking and partnership among local selected providers to innovate and rebalance typical market-oriented rationales; c) test consumer attitude towards the resultant dietary patterns enhancing balance between supply and consumption.
Building on task T7.2.3 and WPT7.3, and considering regional differences, this task will develop a set of policies aiming to promote a transition towards healthy and sustainable diets within schools focusing on local and culturally acceptable products and on the promotion of the values of the Mediterranean diet.
Production of a set of policy-oriented guidelines and set of recommendations based on: (a) current national and international evidence-based; (b) findings and inputs from all tasks and activities, especially WP7.2, WP7.3 and Task 7.3.3; (c) proposals to modify existing legislation; (d) feedback from stakeholders and policymakers.
Report on economic determinants of consumers’ sustainable and healthy food choices (M30)
Report on retailers’ and alternative food networks potential interventions to promote sustainable and healthy food products (M32)
Report on social determinants of consumers’ food management choices (M32)
Development or implementation of at least one six-month/one-year-long pioneering public procurement model (targeting schools, universities, hospitals, other) (M36)
Strategic guidelines for the implementation of innovative nutrition and lifestyle educational models in public education institution (M36)
Technical report + dissemination document on policy recommendations (M36)
Geographical indications are the core of the European Union’s food quality policy. Italy, as other European countries, counts many certified food products that are exported word-wide and recognized as valuable food excellences. But GI establishes intellectual property rights for specific products that are not necessarily defined by the taste or the quality of the product itself. On the other hand, because of the success that some of these food products have on the national and international market and because of the specific link within the place of production, GIs transform the environment where they are created.
This project aims to investigate how the EU food quality regime impacts on the environment and his ecosystem and how sustainable the production is, by analyzing the process of certification, the locally situated production, the effects that GI has on producers, the impact that GI has on consumers and on the population leaving in the specific region of production.
