ITALY FOOD SUSTAINABILITY

1. Eat better, Eat less, Food for All
IN ITALY

2. Sustainable nutrition means eating healthy food, with a low environmental impact.
This nutrition is rich in local, traditional and ecofriendly food, which is affordable
for everyone.
Today's production and food industry must be environmentally
friendly, with products which have to be poorly processed and grown
locally, respecting biodiversity and the available resources.
Biodiversity helps maximize the production levels, which
is sustained through beneficial impact of ecosystem
services for agricultural, modified and natural
ecosystems.

3. Everyone knows that this diet has a low environmental impact, its many benefits
depend on the components of its typical food, predominantly of vegetable origins
(fruits, vegetables, legumes and cereals), and their diversified and balanced
consumption.
The Mediterranean diet is not only a model of a sustainable diet but it is the most
important food model for the environment and for the health of the people.
Mediterranean diet

4. Why was the Mediterranean diet born in the Mediterranean?
Because though the Mediterranean basin occupies only 1.6% of the world's land,
it hosts about 30,000 plant species, among which over 13,000 are edible, while
10% are flowering plants.
Agricultural lands and pastures occupy 40% of the Mediterranean region and
range from olive groves, vineyards and citrus fruits to mixed farming systems.
MEDITERRANEAN DIET GEOGRAPHY AREA
As a consequence, the
Mediterranean diet consists
mainly in vegetable foods,
without excluding a
percentage of meat, fish, eggs
and diary products.

5. Italy is the fisrt European country in
per capita food spending and
Cremona is located in the region
with the highest income.
Cremona offers a wide range of excellent products that you can buy
Who spends more?
Who spends less?

6. BonTà is food and wine excellence’s salon in Cremona
dedicated to:
 the products of the territories
 the most innovative solutions for the world of catering
 the distribution of the foodservice
 different eating styles
 breweries
It’s an exhibition of the artisan enogastronomic excellence of the Territories.
BonTà is the most effective marketing tool for companies that want to meet the professional and the
gourmet.
There is also great attention to premium products from Italian and foreign regional flavors;
quality is also sought after in out-of-home meals, Italy is the third European market.
The reason of BonTà is that all
the products shown have been
selected according to rigid
standards of quality following
the principle of sustainable
agriculture and food
production, in a term:
sustainable nutrition.

7. Salumificio Santini was founded in San Lorenzo Picenardi, thanks to the initiative of Piero Santini,
which marks the beginning of a craft production and sale of local meats.
The production and the types of products has increased, promoted by the demands of the clients.
In 2010, the growth of sales encourages the creation of a new, modern production centered in Torre
Picenardi and the opening of two retail stores.
Santini can offer today:
typical national salami, mortadella, culatello, culatta, raw and cooked ham, cotechini, fresh and
seasoned specialities.
From the pork
to the salami

8. Auricchio company was founded in 1877 in San Giuseppe Vesuviano – province of Naples – by Gennaro
Auricchio, the inventor of the “special recipe” that gives to Auricchio its unique in the world flavour.
In Italy, Provolone Auricchio holds about 50% of market share.
Auricchio exports to 50 Countries all over the world.
Auricchio has always preserved its family-run structure.
Today, the fourth generation of Auricchio family is running the company and the fifth growing-up
generation represents the continuity in the years to come.
“The true secret of provolone
Auricchio lies in mentality, in
ancient customs adapted to
present day, yet preserved in
quiet awareness …”
From the milk
To the provolone

9. “Their processing activity began in 2006 when they
established a small artisanal laboratory within their
farmhouse.
Today the same premises contain a modern laboratory
where fruit and vegetables, grown in the fields, are
processed.
Pisaronis’ products are obtained through a totally
artisanal processing. Particular attention is given to the
environment from cultivation of raw materials to the
successive stages of processing.
Their recipes absolutely avoid the use of preservatives,
food colouring and other additives: the flavours and
tastes they offer are thoroughly natural.
From the fruit To the harvestCascina Pizzavacca” farmstead carries on
family traditions which from generation
to generation give value to typical
products of these lands, property of the
Pisaronis for long.

10. LEARN TO COOK
EAT LOCALLY
EAT SEASONALLY
PRESERVE
THE
HARVEST
GROW SOMETHING… ANYTHING
GIVE UP STORE BOUGHT
CONVENIENCE FOODS AND
MAKE YOUR OWN.
BUY FAIR-TRADE
KNOW THE COST
OF CHEAP FOODALWAYS READ
THE LABELS
BE WILLING TO GIVE UP
CONVENIENCE

11. EATING MINDFULLY MAY TAKE A BIT
MORE EFFORT, BUT THE REWARDS
– FOR ALL OF US AND OUR FUTURE –
ARE TOO BIG TO PASS UP.