course PRODUCT-SERVICE SYSTEM DESIGN FOR SUSTAINABILITY subject 5. Design exercise – sustainable system concept for eating in Politecnico di Bovisa campus learning resource 5.3 Food in Italy contributors: Fabrizio Ceschin, Carlo Vezzoli Politecnico di Milano / Faculty of Design / INDACO Dep. / Italy LeNS, the Learning Network on Sustainability: Asian-European multi-polar network for curricula development on Design for Sustainability focused on product service system innovation. Funded by the Asia-Link Programme, EuroAid, European Commission.
represents the traditional Italian nutritional model THE MEDITERRANEAN DIET
CEREALS (high consumption) THE MEDITERRANEAN DIET / MAIN FOODS
FRUITS AND VEGETABLES (high consumption) THE MEDITERRANEAN DIET / MAIN FOODS
LEGUMES (high consumption) THE MEDITERRANEAN DIET / MAIN FOODS
OLIVE OIL (high consumption) THE MEDITERRANEAN DIET / MAIN FOODS
DAIRY PRODUCTS (moderate consumption) WINE (moderate consumption) THE MEDITERRANEAN DIET / MAIN FOODS
FISH (moderate to high consumption) THE MEDITERRANEAN DIET / MAIN FOODS MEAT (low consumption)
HEALTH EFFECTS The Mediterranean diet is often cited as beneficial for being low in saturated fat and high in monounsaturated fat and dietary fiber. One of the main explanations is thought to be the health effects of olive oil included in the Mediterranean diet. In addition, the consumption of red wine is considered a possible factor, as it contains flavonoids with powerful antioxidant properties.
REGIONAL CUISINES In Italian cuisine, ingredients and dishes vary by region. Each area has its own specialties, primarily at regional level, but also even at provincial level. These regional variances can come from the influence of a bordering country (such as France or Austria), geographical and climate conditions (vicinity to the sea or mountains) as well as economic progress. Italian cuisine is also distinguished by being very seasonal with high priority placed on the use of fresh, seasonal products.
MILAN LOMBARDY CUISINE / traditional specialties Risotto alla milanese Cotoletta alla milanese Casseruola Panettone Grana Padano Polenta
CONSUMPTION TRENDS AND TRADITIONAL CUISINE Also in Italy, even if with a minor pace respect Europe, the new consumption trends threaten the traditional food cuisine. In this sense main trends are: - Consumption of highly processed food (fast and convenience food), accompanied by a decreasing knowledge about nutrition and food - Reduction of the average preparation time for food products - Loss of cultural diversity and food traditions - Over-consumption of calories per capita
ORGANIC FOOD IN ITALY Share of organic area in the total utilised agricultural areas (%), 2003 (Eurostat, 2005) ITALY, 8% … but it has also to be underlined that in Italy there is a relatively high share of organic agriculture, with an annual growth rate of 20%
as a contra-trend to the fast food tendency, different movements and initiatives grown up in the last years…
Defence of Biodiversity Defence of Biodiversity Linking Producers and Consumers (Co-producers) Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people ’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.Today, SF have over 80,000 members all over the world.