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food system

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Alexandra Bakkar

on 19 July 2014

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Transcript of food system

Social Sustainability
Social Networks
Awareness of all sensory elements in the product
Emphasis on quality and purity
Food Systems in Italy
Case-Based Overview
Il Sambuco Bakery, 2014

Environmental Sustainability

Ensuring use of best-quality raw inputs with respect to the nutritional value, the environmental effects of production & processing, sustainability and equity
Commitment to a standard that meets regional, national and international regulations of health and safety
Ensuring a consistent product-with respect to quality and quantity
Being aware of consumer feedback regarding the product in order to improve the product
Ensuring commitment to annual renewal of required trading and certification licenses
Ensuring hygienic processing, production, handling and storage of raw material and product
Ensuring equitable pricing for equal quality for all consumers
Creating awareness amongst consumers (actual and potential) about the benefits of healthy foods.
Provide job opportunities to the local community
Support and enhance the local value chain
Promote local small-holder agriculturists by buying local raw primary and secondary inputs
Creating demand for production of raw inputs
Certified organic product - whole, unadulterated ingredients
Focus on healthy foods
Nutritional values of ingredients are a critical feature
Benefits of fermented foods - balancing beneficial intestinal flora (Il Sambuco: 290 year old mother yeast)
Benefits of ancient grain - increasing dietary diversity
Mindful of the properties of the bread and the experienced sensations
Taste: fire baked, ancient sour yeast
Visual: rustic, color (flour,nuts, berries, herbs)
Texture: crust and soft interior
Smell: hazelnut fire and sour yeast
Auditory: breaking of the crust
Carrying on tradition dating back to Etruscan times (feeding city/families)
Pride in work despite long hours and little money
Desire to get back to nature
Desire for more organic foods (knowing what you're eating)
Traditional stone grinding of grains
Financial and work support from family, friends and community
Mentoring and support from those who have been in the business longer/sharing of lessons learned
Strong community support for locally made products
Strong commitment from producers to buying local ingredients and selling locally thus keeping money in their community
land, water, sun, climate, geography, microorganisms
Grains sourced locally: commitment to Italian grains (exception: Kamut from North America)
Hazelnuts from Umbria
The health of the local environment translates into quality nutritious products
Diverts water from creek to water the orchard
Every ingredient is as close to its source as possible
Production Costs
Price of organic ingredients
Energy: human and heat
Supply Chain: buying from local organic farmers
Organic Certification: expensive and time consuming
Dedication to nutrition and health outcomes
Dedication to the food system
Passion for quality
Supports sustainable economic framework through sourcing organic, largely local products (e.g. Italian Farro flour and fruits grown on site) and product distribution to local restaurants, bars, bakeries and co-ops
promotes nutritional well-being of community through educational material (e.g. flyers detailing benefits of whole grain, organic bread products)
As with many small batch producers, long-term social sustainability reliant on community valuing personal and local economic health over affordability and convenience. Current economic situation has shifted priorities in community and many individuals are no longer able to afford Il Sambuco products
one main goal of organic farming is to reduce negative environmental impact
Desire be self-sufficient and have a closed loop system
Example: Using the shells from hazelnuts to power the oven to cook the bread. The heat from the oven is used to heat the house and dry the pasta
Minimize processing to cut down waste
Local sourcing and organic methods helps cut down pollution
Initial steps for small food producers in the EU include registration, ensuring safe food controls are in place, development of a traceability system and ensuring all food handlers have received food safety training.
On-site inspections are conducted to evaluate compliance with EU organic, product traceability and food safety regulations.
Many producers have spoken about onerous nature of certification, registration and safety paperwork, indicating Italian/EU laws have not been adequately adapted to small producers.
Subsidies encourage the production of more organic products and help to offset additional expenses such as licensing fees
Support System
Consumers use purchasing power to support local artisans
Reduce consumer's reliance on big industry and with critical mass the ability to reduce big industry's market stake
Consumers support a net green effect
Potential domino-effect of healthy and environmentally-friendly purchasing choices
Conscientious consumers will spread awareness through their social networks
Intergenerational effects
Traceability of bread components to ancient sources
E.g. 290 year-old Mother yeast and ancient grains
Use of ancient bread production methodologies
E.g. wood/fire based baking
Enhances consumer awareness of traditional methods of baking
Keeps knowledge of traditional foods and crops alive
Economic: business reliant on consumer prioritization of quality over affordability, organic production (even with subsidies) is more expensive than conventional
Efficiency: product takes longer to produce and has a short shelf-life, limiting production volume and distribution network
Organic Certification: customers trust products with organic certification despite high costs and paperwork, but system is not designed for small farmers.
Environmental sustainability: complex, low-impact system reliant on no single product (closed loop)
Dedication: producer values and understands each stage of production from seed to table
Social Networks: strong support from community
Full transcript