{"id":225,"date":"2025-03-27T21:02:17","date_gmt":"2025-03-27T20:02:17","guid":{"rendered":"https:\/\/dev.metrixcommunication.it\/aecis\/?page_id=225"},"modified":"2025-10-25T09:40:53","modified_gmt":"2025-10-25T07:40:53","slug":"buone-pratiche-sostenibili","status":"publish","type":"page","link":"https:\/\/www.aecis.it\/en\/ig-sostenibilita\/buone-pratiche-sostenibili\/","title":{"rendered":"Good Sustainable Practices"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"225\" class=\"elementor elementor-225\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-623df753 e-flex e-con-boxed e-con e-parent\" data-id=\"623df753\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-78a75648 elementor-widget elementor-widget-heading\" data-id=\"78a75648\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Good Sustainable Practices<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c8b5629 e-flex e-con-boxed e-con e-parent\" data-id=\"c8b5629\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-33e8eca e-con-full e-flex e-con e-child\" data-id=\"33e8eca\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a281c6b elementor-widget elementor-widget-text-editor\" data-id=\"a281c6b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>GOOD SUSTAINABLE IG PRACTICES<\/h3><p>The innate sensitivity of GI supply chains to environmental, social, economic and governance issues has certainly accelerated in its manifestation with the development and dissemination of a taxonomy of ESG factors <em>(Environmental, Social and Governance)<\/em>, which the European Union intended to adopt as a system for classifying sustainable economic activities (especially large companies and financial institutions).<\/p><p>This impetus has generated a number of spin-offs also among SMEs in the agri-food sector, who are aware of the need to set sustainable goals in the conduct of their activities and to be able to measure their achievement (or progress), even in a simplified way, by communicating it externally.<\/p><p>By concretely demonstrating a commitment in this area and having it reflected in the reporting documents (i.e. sustainability report), it is possible to improve the perception that stakeholders and consumers have of the company, with consequent beneficial effects on the market positioning and competitiveness of the company itself.<\/p><p>This virtuous process also includes the results of scientific analyses or research which, while on the one hand, have photographed the drive towards sustainability in supply chains, on the other hand, have fostered a transfer of knowledge useful for the implementation of systems capable of detecting their sustainable performance.<\/p><p>In particular, the ability of the GI supply chains to lead the economic-productive structure by contributing to the transition towards sustainable food systems, is today witnessed by the numerous <em>best practice<\/em> that the certified quality agri-food sector can boast; since it is not possible to give space to all experiences of this kind, which would deserve due consideration, we will confine ourselves below to <strong>recount some particularly significant ones<\/strong>, observing <strong>primarily those developed in the dairy sector<\/strong> but without neglecting some important ones for other production chains.<\/p><p>Also in this case, a <strong>breakdown of individual \u201cgood practices\u201d<\/strong>, purely conventional, <strong>by homogeneous thematic paragraphs<\/strong>, with a brief description of the aims, objectives and any results highlighted for each one.<\/p><p>The actual experiences of the GI supply chains are <strong>preceded by two proposals for sustainability indicators<\/strong>, at the centre of important and ambitious projects promoted by GI associations (between Protection Consortia and between European regions), which are proposed as \u201csystem actions\u201d, given the high representativeness of the proposing bodies, and can be the premise for setting up a governance of sustainability, from the elaboration of a strategy to measuring the results of what is put into practice.<\/p><p>\u00a0<\/p><p><em><u>Sustainability indicators for GI supply chains<\/u><\/em><\/p><ol><li><em>\u201cEcorigine\u201d: Origin Italia sustainability standard proposal for PDO-PGI supply chains<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>The proposed standard originates from the <strong>Sustainability Strategy for Geographical Indications (SSGI) developed by FAO and Origin<\/strong> (already described in the scientific research section). After conducting a preliminary analysis of Italian GI production specifications and existing studies in Italy and Europe on sustainability in Geographical Indication supply chains (conducted by the Qualivita Foundation), <strong>Origin Italia set itself the objective of studying and defining a standard sustainability certification scheme for the supply chains of Italian PDO PGI products<\/strong> (similar to Equalitas certification in the wine sector). The 4 characteristics identified for this standard are: <em>1)<\/em> applicability to the different Protection Consortia and PDO PGIs; <em>2)<\/em> flexibility and scalability of the standard as a sustainability model for PDO PGI supply chains; <em>3)<\/em> definition of objective, verifiable requirements and indicators for different product sectors and production contexts; <em>4)<\/em> possibility of certifying the supply chain at several levels (consortia, companies, products). <strong>The idea is that consortia should therefore define specific supply chain requirements and indicators, in line with minimum parameters defined by the Origin Standard<\/strong>. The 3-level pyramid structure (Consortia, Companies, Products) ensures the centrality of the Protection Consortium (which defines the rules), the gradualness of approach, flexibility and homogeneity required by the system. The operation of the Standard provides for the <strong>collection of specific indicators for each level<\/strong> (Consortia: governance, good social-economic-communication-agricultural practices, biodiversity and landscape, good processing practices, company sustainability indicators; Companies: quality assurance, good social-economic-communication practices, company sustainability indicators, good cultivation-livestock-processing practices; Product: animal supply chains, plant supply chains).<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.origin-italia.it\/wp-content\/uploads\/2024\/06\/20240531-CS-ORIGIN-ITALIA-ASSEMBLEA-E-SOSTENIBILITA-1-1-1.pdf\">https:\/\/www.origin-italia.it\/wp-content\/uploads\/2024\/06\/20240531-CS-ORIGIN-ITALIA-ASSEMBLEA-E-SOSTENIBILITA-1-1-1.pdf<\/a><\/p><ol start=\"2\"><li><em>GI SMART Project - AREPO<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>The main objective of the project is to <strong>improve the design and implementation of the GI scheme to support sustainable agriculture, healthy and sustainable food and sustainable food systems<\/strong>, in line with the objectives of the Farm to Fork strategy. Specifically, the project aims to: develop a solid state of the art research on the sustainability of GIs and their new challenges; <strong>building a reproducible and comprehensive quantitative assessment method for sustainable GIs (in the environmental, social, economic and governance dimensions)<\/strong>; Identifying and mapping good practices to improve GI sustainability; exploring and comparing approaches and policies across Member States; analysing and improving local and global consumers' understanding of GI sustainability; and formulating policy recommendations, decision-making tools and good practices for policymakers and producers to improve GI sustainability; <strong>create a \u201cGI Smart\u201d community platform\u201d<\/strong> for the communication, dissemination and exploitation of the project results and the involvement of stakeholders. The GI SMART consortium consists of 17 public and private partners from 8 European Member States (France, Germany, Greece, Hungary, Italy, Portugal, Spain), the United Kingdom and Switzerland.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.arepoquality.eu\/it\/progetti-ue\/\">https:\/\/www.arepoquality.eu\/it\/progetti-ue\/<\/a><\/li><\/ul><p>\u00a0<\/p><p>\u00a0<\/p><p><em><u>Good sustainable practices in the dairy sector<\/u><\/em><\/p><ol start=\"3\"><li><em>Generation Cheese: revitalisation of inland areas thanks to the three PDO promoters of AECIS<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>In April 2024, the Press Room of the Chamber of Deputies hosted the presentation event of AECIS, the European Association for Culture Innovation and Sustainability, whose main objective is to meet the challenge of the transition to sustainable food systems, as indicated by the EU \u201cFarm to Fork\u201d strategy at the heart of the European Green Deal. I <strong>Casciotta d'Urbino, Piave and Provolone Valpadana Consortia<\/strong> have come together under the umbrella of AECIS with the aim of <strong>strengthening the supply chain, from farm to table<\/strong>, as well as relaunching a livestock industry that sees them again as protagonists of a <strong>path of revitalisation of territories and inland areas, increasingly affected by economic, cultural and social desertification<\/strong>. The certified quality cheese sector, which generates numbers that contribute strongly to the overall turnover of the national food industry, shows how the <strong>PDO<\/strong> are <strong>important for the protection of environmental sustainability, but today they face increasingly complex challenges that are crucial to avoid the dispersion of value and wealth and the drastic depopulation of territories<\/strong>.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic and governance (with reporting of results).<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/askanews.it\/2024\/04\/10\/generazione-formaggi-3-dop-unite-a-difesa-territori-svantaggiati\/\">https:\/\/askanews.it\/2024\/04\/10\/generazione-formaggi-3-dop-unite-a-difesa-territori-svantaggiati\/<\/a><\/p><ol start=\"4\"><li><em>Provolone Valpadana: projects Made Green in Italy and Con.Pro.Va. <\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: <em>\u201cMade Green in Italy\u201d<\/em> is the voluntary national scheme for assessing and reporting the environmental footprint of products, managed by the Ministry of the Environment and Energy Security, which has <strong>the objective of enhancing Italian products with good\/optimal environmental performance<\/strong> (guaranteed by a scientifically defined system) and pointing, <strong>with the adoption of an appropriate logo<\/strong>, to make products recognisable to consumers, so as to encourage more conscious choices. The quantification of a product's environmental performance, in fact, based on a P.E.F. study (<em>Product Environmental Footprint <\/em>- Product Environmental Footprint) complete, verified and validated by an independent third party, has three performance classes: A (value above the benchmark); B (value close to the benchmark); C (value below the benchmark). Only products in class A and those in class B (against a commitment by the company to improve its performance) obtain the use of the logo. The significant potential of the scheme in terms of supporting the green competitive capabilities of Italian companies lies in the fact that the MGI Scheme represents an absolute novelty in the scenario of environmental certification at the disposal of company marketing strategies. In this perspective, <strong>the Product Category Rules (P.C.R.) for Provolone Valpadana, approved by the competent Ministry, have been drawn up and refer to in order to obtain this prestigious certification<\/strong>. They then open <strong>considerable opportunities for domestic producers wishing to make use of this new instrument<\/strong>, between environmental policy and corporate marketing.<\/li><\/ul><p><em>Con.Pro.Va.<\/em> is instead the project that links knowledge, management and valorisation of the agronomic potential of an area to the production of a typical product such as Provolone Valpadana, thanks to the <strong>Creation of a digital platform for the shared use of data related to farm agronomic practices, which can be updated and analysed in real time, enabling the agronomic sustainability of companies belonging to the chain to be enhanced<\/strong> of this product (farms, producer dairy and protection consortium). The project envisages the <strong>creation of a relational database<\/strong> in which the data characterising the soils on which the primary activity and the agronomic practices adopted, as well as the consumption data of the dairy process, can be consulted in real time to provide maximum usefulness, generating information at each of the different levels of the chain.<\/p><ul><li><u>Sustainability aspects concerned<\/u>environmental, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.provolonevalpadana.it\/ricerca-sviluppo\/\">https:\/\/www.provolonevalpadana.it\/ricerca-sviluppo\/<\/a><\/li><\/ul><ol start=\"5\"><li><em>Piave cheese renews its commitment to environmental heritage<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>As a child of the Belluno Dolomites, Piave DOP cheese shares the protected area's environmental protection objectives with the Belluno Dolomites National Park and meets certain requirements\u00a0<strong>has been included in the Carta Qualit\u00e0 circuit<\/strong>, or has been recognised as <strong>one of those productions, closely linked to the Park area, that make this territory unique in the world<\/strong>. The <strong>PNDB mark granted to Piave PDO cheese<\/strong> is the\u00a0<strong>\u201cSilver Bellflower<\/strong>\u201dThis logo is awarded to agri-food products produced within the territory of the 15 Park Municipalities, and which have a registered designation (PDO, PGI, IGT) or are included in the national list of traditional agri-food products for the Veneto Region.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.formaggiopiave.it\/it\/il-formaggio-piave-rinnova-il-suo-impegno-per-il-patrimonio-ambientale\/\">https:\/\/www.formaggiopiave.it\/it\/il-formaggio-piave-rinnova-il-suo-impegno-per-il-patrimonio-ambientale\/<\/a><\/p><ol start=\"6\"><li><em>Grana Padano PDO: LIFE TTG project and sustainability report experience<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: the project <em>LIFE TTGG - The Tough Get Going<\/em> (\u2018Hard \u201ccheeses\u201d begin to play\u2019) is the result of an important synergy between universities, start-ups, manufacturing companies, and Italian and French training and research organisations. <strong>The aim of the project is to steer the development of the dairy sector in the direction of improving the efficiency of production processes, aimed at ensuring growth and preserving quality with a view to environmental sustainability<\/strong>. The methodology used is <strong>PEF Product Environmental Footprint<\/strong>, developed by the European Commission, which, through Recommendation 2013\/179\/EU, promotes its use by companies to measure, communicate and improve the lifecycle environmental performance of their products. Conceived with the aim of improving the efficiency of the entire production chain of European PDO hard and semi-hard cheeses, <strong>LIFE TTGG enabled the design and development of a software Environmental Decision Support Tool (SSDA)<\/strong>, which can assess the environmental footprint of products (PEF) and incentivise its reduction, enabling the adoption of solutions and techniques to optimise performance throughout the production cycle. <strong>Promoters of the initiative include the Comit\u00e9 Interprofessionnel de Gestion du Comt\u00e9<\/strong> which, together with the Grana Padano Consortium, made it possible to test and calibrate the software at companies that are part of the production context of the two PDOs (the French organisation CNIEL, a partner in the project, was commissioned to test the software on Comt\u00e9 PDO cheese).<\/li><\/ul><p>As evidence of its commitment to sustainable development, the Consortium has decided to publish, starting in 2023 (for the administrative period ending 31 December 2022), its first <strong>Sustainability Report, aimed at reporting on the process undertaken to improve the management of sustainability issues<\/strong>. the document, drawn up in accordance with the Global Reporting Initiative (GRI) Standards and with reference to the Sustainable Development Goals (SDGs) of the United Nations 2030 Agenda, aims to represent, in a complete and rigorous manner, <strong>the Consortium's commitment to sustainability in order to provide transparent and comprehensive information to its stakeholders<\/strong>. In particular, the report includes a detailed description of the organisation's profile, its policies, processes and activities, together with an assessment of its environmental, social, governance and economic performance. To ensure accountability and transparency, <strong>the document is based on materiality<\/strong>, considering the most significant aspects of the organisation's sustainability and assessing its impact on society and the environment, including through the development of relevant indicators.<\/p><ul><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.granapadano.it\/it-it\/sostenibilita-e-benessere\/sostenibilita-ambientale\/life-the-tough-get-going\/\">https:\/\/www.granapadano.it\/it-it\/sostenibilita-e-benessere\/sostenibilita-ambientale\/life-the-tough-get-going\/<\/a><\/p><p><a href=\"https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2025\/04\/BILANCIO-SOSTENIBILITA-esec-3.pdf\">https:\/\/granapadano.kleecks-cdn.com\/wp-content\/uploads\/2025\/04\/BILANCIO-SOSTENIBILITA-esec-3.pdf<\/a><\/p><ol start=\"7\"><li><em>Grana Padano and Parmigiano Reggiano: experience with supply regulation plans<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>supply regulation plans for Grana Padano and Parmigiano Reggiano aim to <strong>manage milk and cheese production (allocating numbers of wheels to Grana Padano PDO cheese factories and milk quotas to Parmigiano Reggiano PDO farmers) to align with market demand, avoid overproduction and price fluctuations, and enhance the value of the respective designation products.<\/strong>After a physiological period of experimentation, the two plans have proven to help strengthen the position of their respective cheeses, recording an increase in production and a growing assertion on the markets. <strong>The supply chains thus showed solidity and increasing profitability, with satisfactory milk prices for farms<\/strong>.<\/li><li><u>Sustainability aspects concerned<\/u>economic, governance.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.granapadano.it\/it-it\/larte-della-produzione\/la-dop\/piano-produttivo-2025-2027\/\">https:\/\/www.granapadano.it\/it-it\/larte-della-produzione\/la-dop\/piano-produttivo-2025-2027\/<\/a><\/p><p><a href=\"https:\/\/www.masaf.gov.it\/flex\/cm\/pages\/ServeBLOB.php\/L\/IT\/IDPagina\/23643\">https:\/\/www.masaf.gov.it\/flex\/cm\/pages\/ServeBLOB.php\/L\/IT\/IDPagina\/23643<\/a><\/p><ol start=\"8\"><li><em>IMAGE LIFE: improving the resilience and sustainability of the Parmigiano Reggiano supply chain<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>The IMAGE LIFE project, financed under the LIFE23 Climate Action programme, is a\u2019<strong>strategic initiative to reduce dependence on the supply of maize, the main feed ingredient in the Parmigiano Reggiano supply chain, and to mitigate the environmental impact of its cultivation<\/strong>. At present, maize is almost entirely imported from abroad. Its cultivation in the PDO area is problematic due to both the lack of irrigated land and frequent fungal contaminations that compromise its use in rations. <strong>IMAGE LIFE proposes<\/strong>, as an innovative solution, <strong>replacing maize with sorghum<\/strong>, a resilient crop that, if adopted on a 15% share of the currently cultivated land, <strong>could lead to increased food self-sufficiency, reduce water consumption and greenhouse gas emissions, maintain cow productivity and the quality and safety of the milk produced<\/strong>. The participation of French partners in the initiative and the replication of activities on traditional transalpine cheeses testify to the <strong>transversal potential of the project<\/strong>, which could also serve as a model for other production contexts.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic, social.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/allevaweb.it\/progetti\/\">https:\/\/allevaweb.it\/progetti\/<\/a><\/li><\/ul><ol start=\"9\"><li><em>SOFIG, sustainability in the supply chains of Tuscan PDO and PGI products<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>PDO and PGI products are called upon to respond to new challenges related to the ability to introduce, document and communicate practices of environmental, social and economic sustainability. In the light of the novelties introduced by Reg. 1143\/2024, SOFIG intends to support producers and their groups (Protection Consortia and Associations): in the <strong>identification of sustainability practices<\/strong>; in the <strong>codification and monitoring of these practices<\/strong>, also in terms of impacts; in the <strong>market communication<\/strong> and the various stakeholders according to an accountability approach. The project is in the execution phase and is expected to be completed by January 2027.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic, social (with communication of the results obtained).<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.pin.unifi.it\/progetto-sofig\">https:\/\/www.pin.unifi.it\/progetto-sofig<\/a><\/li><\/ul><ol start=\"10\"><li><em>The sustainability of Pecorino Toscano PDO <\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: in view of the ever-increasing demand for food quality and, in particular, its sustainability, an <strong>in-depth study on the impact of the Pecorino Toscano supply chain in terms of the production of key climate-changing gases<\/strong>, and then proceed with the <strong>search for mitigation and compensation actions<\/strong> of the impact of production and with the <strong>development of an initial prototype standard for the certification of PDO production sustainability<\/strong>. The first step in achieving the project objectives was to <strong>measuring the carbon footprint<\/strong> of a sample of companies belonging to the Pecorino Toscano PDO supply chain, both at the level of the individual company and of the complete production process (Carbon Footprint - CF). The results of the\u2019<strong>Life Cycle Assessment (LCA)<\/strong> have made it possible to highlight the potential environmental impacts generated by the product in the relative various phases of this cycle with reference to specific impact categories. The procedure envisaged an accurate inventory analysis extended to all the processes of the Pecorino Toscano PDO life cycle, i.e. to the entire production chain: from breeding to the packaging of the cheeses. In the case of livestock farms, the analysis considered livestock management processes, their feeding and facilities. The impact category examined was the <strong>Carbon Footprint (CFP) \/ Global Warming Potential (GWP100)<\/strong>, i.e. an estimate of greenhouse gas emissions - i.e. CO2 (carbon dioxide), CH4 (methane) and N2O (nitrous oxide) - expressed in kg CO2 eq, carbon dioxide equivalent. The data obtained were then compared with similar conventional production (i.e. average European production) from international literature data. From the point of view of emissions, the contribution of the breeding phase is the most relevant (87%), especially due to enteric fermentations and animal dejections (84%), also because the animals live longer than in conventional breeding. The impacts of the processing and curing phase (9%) are associated with electricity consumption. Other inputs are methane for heating water and packaging materials. <strong>Comparison with data available in literature showed that choosing to buy a 750 g wheel of Pecorino Toscano, compared to a generic sheep's cheese, avoids the emission of 3.2 kg CO2-eq, which is equivalent to 60% less<\/strong> (avoided emissions of a car travelling 9km). <strong>Subsequently<\/strong> to the determination of the Carbon Footprint (CF) the project team identified a <strong>series of measures to reduce emissions<\/strong> (among mitigation actions: replacement or variation of energy sources, replacement or variation of machinery and implements with low environmental impact means, rationalisation of transport, energy efficiency of buildings; among compensatory measures: agronomic practices that contribute to carbon sequestration such as organic farming, biogas, variety choices, sowing seasons, rotations, agroforestry, reduced tillage, green manure, permanent crops).<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.pecorinotoscanodop.it\/wp-content\/uploads\/2021\/08\/Sostenibilita-Documento-completo.pdf\">https:\/\/www.pecorinotoscanodop.it\/wp-content\/uploads\/2021\/08\/Sostenibilita-Documento-completo.pdf<\/a><\/p><ol start=\"11\"><li><em>Stilnovo project, sustainability and innovative technologies for the sheep milk supply chain<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>eating well to produce better. This is the principle behind the \u201c<em>Stilnovo, sustainability and innovative technologies for the sheep milk chain\u201d.\u201d<\/em>, born following the quality chain whereby <strong>if the sheep eat well, also rediscovering local essences, the milk is better and production is more sustainable, both for the environment and for the farmers<\/strong>. Stilnovo was co-ordinated by the Caseificio Sociale Manciano, producer of Pecorino Toscano DOP, involved nine of its breeder members, and benefited from the scientific contribution of three Tuscan universities: the Scuola Superiore Sant'Anna of Pisa, the University of Pisa and the University of Florence. The initiative made it possible to introduce <strong>innovative practices in milk processing and management of the herd and fodder resources,<\/strong> aiming to improve and make milk production more sustainable; <strong>extend the grazing period<\/strong> introducing indigenous essences; having <strong>availability of milk for almost the entire year<\/strong> compared to the current 7-8 months; <strong>increase the profitability of companies and products<\/strong> and ensure a better environmental and economic sustainability of the industry. This was combined with the introduction of innovative practices for rind treatment and analysis of milk and cheese at different ripening times.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.caseificiomanciano.it\/progetti\/stilnovo\/\">https:\/\/www.caseificiomanciano.it\/progetti\/stilnovo\/<\/a><\/li><\/ul><ol start=\"12\"><li><em>Life Magis project for the promotion of an environmental certification system for Pecorino Romano PDO<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>the objective of the project <em>Life Magis<\/em> was to define <strong>Effective ways to assess and communicate the environmental footprint of hard sheep cheeses<\/strong>, with a focus on social sustainability, landscape quality and traceability. All this to achieve high sustainability standards in favour of the environment and to guarantee consumers, who are made perfectly aware of the quality of the products that arrive on their tables. Pecorino Romano DOP is among the project's protagonists with its green turn, the only sheep sector to join the European initiative. <strong>Aiming to measure emissions and receive green certification from the EU for the benefit of the entire supply chain<\/strong>. The LCA (Life Cycle Assessment) study identified the main environmental impact categories: Climate Change, Water Use and Land Use. Raw milk production turns out to be the most impactful phase of the cheese life cycle, with over 94% of the impacts attributable to this phase. In contrast, sheep farming, which is carried out in semi-extensive or semi-intensive systems, stands out not only for the production of high quality food, but also for its multifunctionality. <strong>Italian sheep systems actively contribute to environmental protection<\/strong>, offering numerous ecosystem services, such as carbon sequestration, maintenance of biodiversity, reduction of soil erosion, protection of the rural landscape and mitigation of fire risk. Efforts to improve the environmental performance of the sheep dairy supply chain depend on companies' access to eco-innovations. <strong>The Life Magis project demonstrated how environmental certification can help support good practices and improve environmental efficiency<\/strong>, but it is essential that public policies are activated that favour technology transfer and investment in the ecological transition of the supply chain. The approval of the RCP (Product Category Rules - hard sheep cheeses) recently published by the MASE, which will be valid until 2028, represents a significant step in the valorisation of Pecorino Romano PDO as a sustainable and quality product, with the Made Green in Italy mark to testify to its environmental commitment. A research path that has involved all the main players in the supply chain, demonstrating how sustainability can go hand in hand with the tradition and excellence of Made in Italy.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.lifemagis.eu\/\">https:\/\/www.lifemagis.eu\/<\/a><\/li><\/ul><ol start=\"13\"><li><em>Life Green Sheep, the project to reduce the carbon footprint of European sheep farming<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: the Project <em>Life GreenSheep<\/em> has as <strong>main objective to reduce the carbon footprint of 12% on European dairy and beef sheep farms<\/strong>. This is an international project involving five European states, France, Ireland, Italy, Romania and Spain, and more than 10 partners. Together, these countries account for 63% of milk production and 47% of European sheep meat production. Also participating in the project is the <strong>Consortium for the protection of the PGI of Sardinia CON.T.A.S.<\/strong> which believes in the important opportunities it can bring to the sheep sector, and in particular to the lamb market, which can be greatly enhanced through the application of sustainable and environmentally friendly strategies. Five actions are envisaged in the initiative: the first comprises the development phase, which consists of reviewing, comparing and harmonising greenhouse gas emission assessment tools and sustainability indicators on a European scale; the second concerns training, with consultants and technicians being made aware of context analysis, methodologies, analysis of results and the construction of mitigation action plans; the third is a demonstration activity aimed at the creation of a European observatory of environmental and sustainability performance and reference sheets presenting these results by type of farming system and by region; innovate is instead the verb linked to the fourth action, which consists of assessing the environmental and sustainability performance of a sample of farms (known as innovative farms), developing and promoting low-carbon farms by demonstrating the feasibility of mitigation actions under real conditions; the fifth and last action relates to the promotion phase, including the synthesis and formalisation of all the knowledge acquired through the project and the definition of the national communication strategy and partnerships to be built for the implementation of a carbon and sustainable development plan.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/life-green-sheep.eu\/\">https:\/\/life-green-sheep.eu\/<\/a><\/li><\/ul><ol start=\"14\"><li><em>The Impact of Mozzarella di Bufala Campana PDO on the Territory's Economy<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>Svimez, the Association for the Development of Industry in Southern Italy, conducted an analysis on the socio-economic impact of the buffalo supply chain on the territory of origin. This is the first analysis in Southern Italy on the value of a PDO product, carried out for the Consorzio di Tutela Mozzarella di Bufala Campana DOP. Svimez analysed the 2018 financial statements of a sample of enterprises belonging to the Consortium, accounting for around 90% of the PDO mozzarella turnover. A series of significant data emerges: first of all, the average level of the business margin, calculated by relating the pre-tax result to the volume of turnover, is 6.3%, which rises to 6.8% before financial management. These values are more than satisfactory when compared to those of the southern production system. The comparison also holds up when compared with the production units that have become the benchmark by definition of the national production system, the \u201cmedium-sized industrial enterprises\u201d, which, in 2016, had a business margin value of 4.9% in the South, which drops to 3.4% in the food sector. Svimez also noted a strong export vocation of buffalo mozzarella producers (sales in Italy amounted to 67.29% and abroad to 32.75%), particularly significant production growth rates over a 25-year period (average annual growth of 6%) and equally significant spin-offs in terms of employment (more than 11 thousand units between direct and indirect induced activities). The analysis confirms the extent to which a PDO, in this case Mozzarella di Bufala Campana, manages to run at the same speed as a premium brand in the automotive sector, generating a turnover of 1 billion and 218 million euro, in a geographical context that in other production areas fails to demonstrate similar performance.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.svimez.it\/wp-content\/uploads\/2025\/01\/2019_06_20_filiera_bufalina_slides.pdf\">https:\/\/www.svimez.it\/wp-content\/uploads\/2025\/01\/2019_06_20_filiera_bufalina_slides.pdf<\/a><\/p><ol start=\"15\"><li><em>Cnaol creates a sustainability commission at the service of French dairy AOPs<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>created in 2022 by Cnaol (Conseil national des appellations d'origine laiti\u00e8res), the <em>\u201ccommission durabilit\u00e9 et attentes soci\u00e9tales\u201d.\u201d<\/em> is one of the cross-functional tools of the organisation representing 51 dairy designations of origin, at national and European level. <strong>The committee's areas of study focus on sustainability and the anticipation of PDO issues: agri-voltaics, methanisation, innovation assessment systems, environmental and nutritional labelling, animal welfare, water scarcity and reuse<\/strong>. Its role is therefore to <strong>identify and centralise all information and best practices on particularly relevant aspects of sustainability<\/strong>. The commission also studies the best practices already implemented in some of the French dairy PDOs or other agricultural or wine PDOs that are more advanced in these practices. All work is shared with the supply chains, which allows them to find new ideas, but also to gain perspective and a transversal vision on these issues.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.linkedin.com\/posts\/cnaol_la-commission-durabilit%C3%A9-et-attentes-soci%C3%A9tales-activity-7213874084412055553-Fb0H\/?originalSubdomain=fr\">https:\/\/www.linkedin.com\/posts\/cnaol_la-commission-durabilit%C3%A9-et-attentes-soci%C3%A9tales-activity-7213874084412055553-Fb0H\/?originalSubdomain=fr<\/a><\/p><ol start=\"16\"><li><em>Examples of sustainability criteria integrated in the specifications of French PDO cheeses<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>Franche-Comt\u00e9 AOC cheeses have integrated sustainability criteria into their respective product specifications. After several months of work, the INAO (Institut national de l'origine et de la qualit\u00e9) approved amendments to the specifications for the AOC cheeses Comt\u00e9, Morbier and Mont d'Or. Among other developments, three criteria have been integrated in terms of sustainability: preserving family and farm-based agriculture, by introducing a new criterion setting a maximum limit on the number of cows per annual work unit; preserving animal pastures, by providing at least 1.3 hectares of grass per dairy cow (instead of 1); producing fodder of the right quality and in the right quantity to preserve the environment, by limiting the fertilisation of meadows and favouring the distribution of livestock manure during the most favourable periods. From 1 January 2030, only manure from farms whose animals are fed without GMOs or fermented fodder may be spread.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.fromagersdefrance.com\/actualites\/la-durabilite-dans-les-cahiers-des-charges-des-fromages-aop\/\">https:\/\/www.fromagersdefrance.com\/actualites\/la-durabilite-dans-les-cahiers-des-charges-des-fromages-aop\/<\/a><\/p><ol start=\"17\"><li><em>Comt\u00e9 DOP's commitment to the environment<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>an independent study, conducted for WWF and Greenpeace France by the company Le Basic, recognises the sector <strong>Comt\u00e9 as one of the most advanced in terms of \u201cenvironmental and socio-economic benefits\u201d<\/strong>. This study ranks the commitments of the Comt\u00e9 chain at the same level as the more rigorous approaches of organic farming. <strong>The results highlight the benefits of the PDO on soil quality, air quality and environmental biodiversity, as well as on socio-economic equity, social cohesion, decent living standards and human health<\/strong>. The study focuses on 11 of the most emblematic approaches examined according to 14 sustainability criteria equally divided between environment (biodiversity, soil and water quality, etc.) and socio-economic aspects (working conditions, standard of living, social cohesion, etc.). The methodology used, which is particularly rigorous, is based on official sources such as specifications or scientific publications. With a score of 10 out of a possible 12 points, Comt\u00e9 is ranked first, on a par with the organic fair trade approach in France.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.calameo.com\/comte\/read\/002256870519b04c36e22\">https:\/\/www.calameo.com\/comte\/read\/002256870519b04c36e22<\/a><\/li><\/ul><ol start=\"18\"><li><em>FIL (IDF): promoting the global sustainability of the dairy sector by sharing knowledge and best practices<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>The IDF-International Dairy Federation proactively supports a dynamic dairy sector that is committed to continuously improving its capacity to provide safe and nutritious milk and dairy products from healthy animals to bridge the nutrition gap, while preserving natural resources and ensuring decent livelihoods throughout the dairy chain. First, the Federation works with its members to involve farmers, cooperatives, companies and others in the <strong>promoting the use of sustainable practices<\/strong> and in the development of tools and initiatives to maximise positive and minimise negative impacts on dairy animals, the environment and communities. It also provides, <strong>scientific competences<\/strong> that help the sector to produce safe and nutritious milk and dairy products from healthy animals, to preserve and improve natural resources and to ensure decent livelihoods along the entire dairy chain. The FIL also plays a leading role <strong>sharing knowledge on innovative and environmentally friendly technologies for dairy farming and processing<\/strong>, focused on high quality animal care, and encourages the industry to adopt <strong>energy-saving practices<\/strong>, emissions, low carbon emissions and water efficiency, while minimising negative socio-economic and environmental impacts. The Federation's commitment in this area is expressed in the <strong>Rotterdam Dairy Declaration 2016<\/strong>, which testifies to the industry's commitment to contribute to nutritious and sustainable diets and livelihoods, and more recently in the subsequent <strong>Paris Declaration on Sustainability<\/strong> signed together with the FAO on the occasion of the World Milk Summit 2024. A crucial text, the latter, which strengthens the <strong>collective responsibility in combating climate change and promoting sustainable practices<\/strong>.<\/li><\/ul><p>The FIL also deserves credit for having developed a <strong>\u201cDairy Matrix <\/strong>which, moving from the nutritional benefits associated with the consumption of dairy products - determined by the interaction of the components and structure of a food, going beyond the sum of its individual nutrients - evolves into the natural response that these, and related production systems, can provide to the broader demand for environmental sustainability.<\/p><ul><li><u>Sustainability aspects concerned<\/u>environmental, social, economic.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/fil-idf.org\/idf-pillars\/sustainability-pillar\/\">https:\/\/fil-idf.org\/idf-pillars\/sustainability-pillar\/<\/a><\/li><\/ul><p><a href=\"https:\/\/fil-idf.org\/dairys-global-impact\/dairy-declaration-of-rotterdam-3\/\">https:\/\/fil-idf.org\/dairys-global-impact\/dairy-declaration-of-rotterdam-3\/<\/a><\/p><p><a href=\"https:\/\/fil-idf.org\/wp-content\/uploads\/2024\/10\/The_Paris_Dairy_Declaration_FINAL_.pdf\">https:\/\/fil-idf.org\/wp-content\/uploads\/2024\/10\/The_Paris_Dairy_Declaration_FINAL_.pdf<\/a><\/p><p><a href=\"https:\/\/shop.fil-idf.org\/products\/factsheet-of-the-idf-n-33-2023-dairy-matrix-the-case-of-milk\">https:\/\/shop.fil-idf.org\/products\/factsheet-of-the-idf-n-33-2023-dairy-matrix-the-case-of-milk<\/a><\/p><ol start=\"19\"><li><em>Lactogen Farm\u201c supply chain project: from field to stable, less emissions and more innovation<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>The project, promoted by the Cremona Agricultural Consortium, involves 18 farms and the DICATAM Department of the University of Brescia, with the aim of <strong>create a sustainable and highly innovative agro-livestock supply chain<\/strong>. The project marks a green turning point for Cremona's agri-food industry. <strong>At the heart of the plan is the creation of an agro-livestock supply chain from field to stable, with the production of a new line of ISCC Plus certified feeds with a reduced carbon footprint, called Sustainable CFP Lactogen<\/strong>. The feed will be used to feed the cattle of the <strong>farms involved<\/strong>, which in turn <strong>adopt innovative practices to increase animal welfare, reduce emissions and enhance environmental sustainability<\/strong> at every stage of production. The Consortium's investments - many of which are already underway - aim at a profound reduction in the Carbon Footprint, thanks to targeted interventions (construction of an internal railway yard at the Cremona Canal Port with a switch from road to electric rail transport, replacement of energy-intensive machinery with new, more efficient and less environmentally impactful equipment, new milling and automation systems in production sites capable of reducing energy consumption by up to 40%, automated packaging lines and state-of-the-art analysis tools to ensure quality and safety throughout the supply chain). The entire programme does not just improve farm productivity, but redesigns the logistics of the supply chain. The strategic shift from road to rail transport will drastically reduce costs and make the procurement process more efficient, while enabling a certified, sustainable and competitive product to be placed on the market.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.consorzioagrariocremona.it\/ismea-convalida-il-piano-di-investimenti-del-consorzio-agrario-di-cremona-40-milioni-per-una-filiera-agro-zootecnica-sostenibile\/\">https:\/\/www.consorzioagrariocremona.it\/ismea-convalida-il-piano-di-investimenti-del-consorzio-agrario-di-cremona-40-milioni-per-una-filiera-agro-zootecnica-sostenibile\/<\/a><\/p><ol start=\"20\"><li><em>First Tourism and Dairy Report<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: the first <em>Tourism and Dairy Report<\/em> is a new tool to analyse an evolving phenomenon and return lines of development of the cheese-themed tourist offer, <strong>contributing to increasing the well-being of local communities and territories<\/strong>. The Report analyses the attractiveness of cheese-related tourism and shows the <strong>recent growth trend<\/strong>32.7% of Italian tourists claim to have participated in at least one cheese-themed experience during their travels in the last three years (the survey was presented in October 2024) - including visits to dairies, events and festivals, themed itineraries and dedicated experiences in restaurants - and the numbers have grown significantly in the last three years: +7.3% over 2021. <strong>The study also outlines the new needs of the <em>cheese lover<\/em> and presents the tourist offer, highlighting best practices and network projects for the tourist enhancement of cheese<\/strong>.<\/li><li><u>Sustainability aspects concerned<\/u>social, economic.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.robertagaribaldi.it\/il-primo-rapporto-sul-turismo-ed-il-mondo-caseario\/\">https:\/\/www.robertagaribaldi.it\/il-primo-rapporto-sul-turismo-ed-il-mondo-caseario\/<\/a><\/p><p>\u00a0<\/p><p><em><u>Other PDO supply chains<\/u><\/em><\/p><ol start=\"21\"><li><em>The Consorzio del Prosciutto di Parma DOP launches the PARSUTT virtuous supply chain project<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: the project <em>PARSUTT (PARma ham high SUsTainability sTandard)<\/em> of the Consorzio del Prosciutto di Parma was established in 2021, with the aim of <strong>outline a pig supply chain model characterised by higher animal welfare and biosecurity standards than those required by current regulations<\/strong>. After more than two years of research, the project became a <strong>operational protocol<\/strong>, made available to all links in the production chain, so that they can apply its parameters on a voluntary basis. The activity involved a selected number of operators in the chain - producers, breeders, slaughterers - and was supported by other technical-scientific partners\/consultants. The PARSUTT Protocol <strong>provides operators with the tools to build a \u201cvirtuous supply chain\u201d that can respond even more accurately to the needs of today's consumers<\/strong>, particularly attentive to the production processes of the food they buy; at the same time, this document <strong>intercepts and anticipates the demands that modern distribution systems increasingly place on agri-food companies in terms of sustainability and innovation in production<\/strong>, and thus offers a considerable advantage in terms of market competitiveness. In addition to the parameters defined to ensure high standards of animal welfare and biosecurity on pig farms, the project also included the <strong>verification of the economic and environmental sustainability of the application of the protocol throughout the supply chain<\/strong>, quantification of investment and operating expenses and their impact on production costs. A careful <strong>market study to assess the propensity to buy Parma Ham from \u201cvirtuous supply chain\u201d<\/strong> by the consumer and reception by large retailers, with the aim of defining possible supporting marketing strategies. Finally, the project also included <strong>training and dissemination activities on animal welfare and biosecurity<\/strong>, with the involvement of farmers and other stakeholders, such as veterinarians, agronomists, processors and agri-food companies.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>:<\/li><\/ul><p><a href=\"https:\/\/www.prosciuttodiparma.com\/news\/rafforzare-il-benessere-animale-e-la-biosicurezza-negli-allevamenti-suinicoli-attraverso-il-protocollo-parsutt\/\">https:\/\/www.prosciuttodiparma.com\/news\/rafforzare-il-benessere-animale-e-la-biosicurezza-negli-allevamenti-suinicoli-attraverso-il-protocollo-parsutt\/<\/a><\/p><ol start=\"22\"><li><em>Prosciutto di San Daniele Consortium, new plant for recycling and valorisation of exhausted salt<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>with the inauguration of the <strong>new plant for the recovery and valorisation of waste salt<\/strong> in Trasaghis (UD), <strong>the Prosciutto di San Daniele Consortium takes a further concrete step on its path to sustainability<\/strong>. The project, unique in Europe, allows <strong>transforming salt waste generated by processing into reusable materials for industrial uses, reducing CO\u2082 emissions, lowering disposal costs and restoring new utility to what was previously considered waste<\/strong>. An infrastructure designed to generate value for the entire community and territory of San Daniele.<\/li><\/ul><p>But the consortium's commitments range across the board in the various areas of sustainability, thanks to other initiatives on the environmental front (sustainable water management and sanitation in production processes, clean energy and certified commitment to the environment, environmental protection and territorial enhancement), product (traceability, animal welfare\/ SQNBA membership), and social (training, youth employment, tourism promotion of the territory,<\/p><ul><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/thesustainabilityofsandaniele.eu\/\">https:\/\/thesustainabilityofsandaniele.eu\/<\/a><\/li><\/ul><ol start=\"23\"><li><em>Vino Nobile di Montepulciano first DO wine territory certified Equalitas<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: from 24 May 2022 Vino Nobile di Montepulciano is the <strong>first<\/strong> (and currently unique) <strong>Italian wine denomination to be awarded the sustainability certification mark according to the Equalitas standard<\/strong> (the most relevant standard of its kind). This <strong>goal, which<\/strong> not <strong>concerns<\/strong> only wine, but <strong>the entire territory<\/strong> including the citizens who live there, has been achieved thanks to a long journey that began many years ago by the Consortium, at a time when it was not suspected. From the creation, in 1985\/1990, of a network of meteorological stations installed throughout the production area for the collection of weather data, to the study of soils and relative zoning in the early 1990s, to the implementation of a project for the disposal of biological waste from the vineyards to create biomass for combustion to support energy use in schools and administrative buildings around 2006, up to the Carbon Footprint measurement model that became a national reference in 2015, Vino Nobile's long journey towards the goal of territorial sustainability certification in accordance with the Equalitas standard testifies to how the achievement of certain performances is the result of strategic planning of a coordinated series of initiatives that requires the involvement of the entire supply chain and various institutional players.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.consorziovinonobile.it\/sostenibilita\/\">https:\/\/www.consorziovinonobile.it\/sostenibilita\/<\/a><\/li><\/ul><ol start=\"24\"><li><em>Prosecco DOC chain sustainability: Vineyard Vademecum, Equalitas certification and other initiatives<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>Given that every agrosystem overlaps with a natural ecosystem, a certain environmental impact is absolutely unavoidable. Therefore, it is necessary to develop a certain sensitivity in order to understand what interventions to put in place to\u00a0<strong>reduce the impact of the agricultural system as much as possible<\/strong>, while maintaining and preferably increasing the quality of the final product. The Prosecco DOC Consortium has decided to embrace this new frontier, showing a proactive attitude, to\u00a0<strong>turn this challenge into an opportunity for the future. <\/strong>In this regard, the consortium body first presents its\u00a0<strong>Vineyard Vademecum<\/strong>on an annual basis. This document is an excellent <strong>tool for operators to get an overview of the most sustainable defence strategies in the vineyard<\/strong>.<\/li><\/ul><p>For some time, the Consortium has also been working with\u00a0<strong>Equalitas<\/strong>, to promote sustainable wine through a standard that can protect both the end product and the territory where this product originates.<\/p><p>In the face of these various challenges, the Consortium wanted to reaffirm its focus on sustainability in the vineyard, introducing a <strong>amendment to the Production Specification to prohibit the use of three active ingredients: Mancozeb, Folpet and Glyphosate<\/strong>. This choice, widely shared by producers, has generated an unexpected consensus among insiders and outsiders, which gives the sector the strength to continue on the road towards a more sustainable Prosecco DOC.<\/p><p>These sustainable initiatives have been joined by others in recent years, all aiming to make Italy's leading wine appellation in terms of value and volume a reality with an increasingly beneficial impact from its territory of origin.<\/p><ul><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.prosecco.wine\/sostenibilita\/\">https:\/\/www.prosecco.wine\/sostenibilita\/<\/a><\/li><\/ul><ol start=\"25\"><li><em>New opportunities for Pane Toscano DOP: organic with a long shelf life<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>: <strong>the future objective of BIO certification reserved for Pane Toscano DOP,<\/strong> obtained from organic grains, without the use of synthetic chemicals, pesticides and herbicides, passes first through the <strong>Understanding the differences in wheat grain quality as a function of organic and conventional nitrogen fertilisation techniques<\/strong>. In fact, the project aims to identify flours from both organic and conventional farms, produced through a <strong>cultivation protocol<\/strong> optimised by the DAGRI research group and suitable for the production of Pane Toscano a Lievitazione Naturale DOP, <strong>comparing the results obtained by using both organic and conventional flours, both in terms of organoleptic characteristics and bread shelf life<\/strong> and thus prolonging the <em>shelf life<\/em>, through the use of innovative controlled\/modified atmosphere packaging solutions.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, economic.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/www.panetoscanodop.it\/it\/panedopbio\">https:\/\/www.panetoscanodop.it\/it\/panedopbio<\/a><\/li><\/ul><p>In addition to the selection of good supply chain practices described above, there is a further one that presents itself as a system initiative, quite original, aimed at enhancing the agrifood sector of territories in the Po Valley, straddling training and innovation.<\/p><ol start=\"26\"><li><em>Knowledge hub: developing a culture of sustainability and innovation<\/em><\/li><\/ol><ul><li><u>Short description (aims, objectives, results)<\/u>The Hub of Knowledge is a strategic project that was born with <strong>the objective of transforming territories<\/strong> of the Bassa Bresciana, Cremonese and Mantovano areas, <strong>in a laboratory of widespread innovation<\/strong>. In an era marked by digital transition, climate emergency, technological revolution and demographic change, the Hub proposes itself as a <strong>engine of territorial development through a new growth model: the sustainable knowledge economy<\/strong>. A paradigm in which skills, relationships and the ability to innovate count as much as, if not more than, economic capital. The Hub aims to be a point of convergence for local players (institutions, companies, young people, universities and research centres) a facilitator, a connector between those who generate knowledge and those who need it to grow. The Hub's action is articulated along three major strategic axes, designed to respond concretely to the priorities of the area: youth and work (to reduce the misalignment between school and business, offering new generations opportunities for guidance and training), public administration and innovation (support for local authorities in the digital transition and management, strengthening the role of administrations as promoters of sustainable development), <strong>agriculture and sustainability<\/strong>. The latter axis, in particular, aims at <strong>Relaunching the local food supply chain by focusing on quality, traceability, innovation and links with the territory<\/strong>. With the <strong>Charter of Values<\/strong>, the Hub promotes a <strong>new model integrating agriculture, tourism and digital<\/strong>, strengthening the identity of Made in Italy and leading the <strong>green transition<\/strong> of the sector.<\/li><li><u>Sustainability aspects concerned<\/u>environmental, social, economic, governance.<\/li><li><u>Source<\/u>: <a href=\"https:\/\/hubconoscenza.it\/progetti\/agroalimentare\">https:\/\/hubconoscenza.it\/progetti\/agroalimentare<\/a><\/li><\/ul><p><a href=\"https:\/\/www.agenziacoesione.gov.it\/wp-content\/uploads\/2020\/04\/agenda-2030-card-17-goals.pdf\">\u00a0<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>BUONE PRATICHE SOSTENIBILI DELLE IG La sensibilit\u00e0 innata delle filiere IG sui temi ambientali, sociali, economici e di governance ha certamente sub\u00ecto un\u2019accelerazione nel suo manifestarsi con l\u2019elaborazione e diffusione di una tassonomia dei fattori ESG (Environmental, Social e Governance), che l\u2019Unione europea ha inteso adottare come sistema per classificare le attivit\u00e0 economiche sostenibili (soprattutto [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":219,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-225","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/pages\/225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/comments?post=225"}],"version-history":[{"count":7,"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/pages\/225\/revisions"}],"predecessor-version":[{"id":969,"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/pages\/225\/revisions\/969"}],"up":[{"embeddable":true,"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/pages\/219"}],"wp:attachment":[{"href":"https:\/\/www.aecis.it\/en\/wp-json\/wp\/v2\/media?parent=225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}