http://www.fao.org/globalsoilpartnership/en/ This presentation was presentaed during the seminar Soils & Pulses: symbiosis for life that took place at FAO HQ on 19 Apr 2016. it was made by Claudio Pennucci and it presents The Social and sustainable cultivation of dried vegetables in Conserve Italia’s production and supply chain.

1. The Social and sustainable
cultivation of dried vegetables
in Conserve Italia’s production
and supply chain

2. Where is the world leading us?

3. GLI ITALIANI A TAVOLA
VOGLIONO L’ITALIANITÀ

4. Food and Well-being
Eating healthy is a widespread tendency representing
the needs of well-being and the consumer’s life style
Among the top 10 consumer trends for 2014 there is
the "Eating Right“ *

5. Dried legumes : values

7. The project dried legumes
in Conserve Italia was created
Strong points
Benefits
• Improve the chemical fertility of the soil
• Use as Animal Feed
• Discovery of old flavours (grass pea)
• Return to the rotation to cut costs and lower the
fertilizer inputs
• Simplified Cultivation technique
• Complementary role for cereals ( protein content)
• High storage level for seeds

8. The results
System
Crop Yield
(t/ha)
Carbon
Footprint
(CO2 /t)
Water
Footprint
(m3/ha)
Ecological
Footprint
(gha/t)
Gross
income
(£/t)
Nitrogen use
efficiency
definition
(Kg/Kg)
Cereal
Forage
Industrial
Proteic
Cereal
Industrial
horticultural industry
Industrial
Corn growing areas
Cereal
Forage
Industrial
Proteic
Central Italy
Emilia Romagna
PlainLombardo-
Veneta
Southern Italy -
Islands
FIND WITHIN EACH AREA, THE
MORE SUSTAINABLE TECHNIQUE
THAT HAVE EXCELLENT QUALITY
AND QUANTITY PERFORMACE

9. Climate change

12. The project Precision
Agriculture was created

13. Sustainability is circularity: the
scientific approach of LCA