Sustainability of GI value chains in mediterranean countries: Theories and tools

DESCRIPTION

The Project aims to address the issue of sustainability in food systems related to Geographical Indications. Though the topic of sustainability is widely discussed in many graduate courses, it must be considered innovative in light of the new European Regulation 2023/1143, which introduces the possibility for Producer Groups to agree on sustainable practices (Art.7) and to prepare and regularly update a sustainability report based on verifiable information (art.8). The Regulation introduces specific sustainability criteria because it is believed that geographical indications can play an essential role in terms of sustainability, including in the area of the circular economy, increasing their value as cultural heritage and thus strengthening their role in the framework of national and regional policies to achieve the objectives of the European Green Deal.

In this area, producer groups must make decisions that can impact the entire value chain. At the same time, the role of Producer Groups is strengthened, introducing greater powers and responsibilities. Producers Group will also have the opportunity to explain their commitment to economic, environmental and social sustainability by including the sustainable practices adopted in the product specification or in a sustainability report, which will accompany the GI product specification and be published on an EU portal.

The aim of the project is thus to provide practical theoretical elements that enrich students' skills in the field, taking into account the specific environmental and social characteristics, conditions and critical issues present in Mediterranean areas. In these regions, in fact, the management of natural resources that give the character of uniqueness to GIs productions is particularly complex, creating a condition of uncertainty on the entire production system. In this context, the issue of measuring and communicating the sustainability of this production system is added, with important institutions such as FAO and Origin-GI proposing a specific methodology. The project will be developed with the contribution of the University of Parma, together with the Universities of Evora and Extremadura. These regions (Emilia Romagna, Extremadura and Alentejo are home to some of the most iconic typical productions from the GIs landscape of the Mediterranean area. The three universities will contribute by bringing knowledge from years of research in the world of GIs and sustainability. During the 5-day Course, the topics that will be covered will include: i) The concept of typicality and quality in local productions; ii) The value chain and local food systems in typical productions; iii) The code of specifications in GI productions; iv) The Quality Circle of Sustainable; and v) The FAO GUIDE for the evaluation of sustainable GIs. Each theoretical topic will be followed by an exercise time. Two study visits to the reality of the GI System in the province of Parma and the Emilia-Romagna region are planned.