Nourishing a growing population is one of our greatest challenges on our planet. Even more, if this has to be done without harming the environment, while preserving the natural resources for the future generations.

Today, almost a third of the volume of food produced for human consumption in the world is lost or wasted every year. Only a quarter of this mass of food could be enough to feed people with hunger. In developed countries, contrary to developing countries, “waste” occurs mainly at the end of the food chain and is mainly linked, but not exclusively, to consumers.

At the same time, in developed countries, 42 million children under the age of five years old are overweight and over 500 million adults are affected by obesity, of which 1.5 million in less than a century; at the same time, about 800 million people suffer from chronic hunger and more than 2 billion people are malnourished.

Lastly, during the course of the last twelve thousand years, since the growing of plants started, over 7.000 plant species have been selected for food production. However, today only 30 of them cover 95 percent of global food consumption. Preserving the diversity of our food is key in the achievement of food security.

We believe that sustainability is a key element to be assured both at production and
consumption level, taking into account:

  • Economic aspects, both for producers and consumers, while ensuring decent working standards for agricultural workers and fair market price for agricultural commodities;
  • Environmental aspects, to avoid negative externalities to be paid by future and present generations, whose costs and damages are at the present time invisible;
  • Social aspects, in terms of food safety and food security, in order to ensure healthy food on our table every day, without compromising our health.

We acknowledge the importance of ensuring a sustainable and diversified agricultural system, capable of producing quality food, while preserving the landscape, the environment and countryside, as well as the biodiversity;

Small actions in our daily life as consumers can make a big different at global level.

Meet your farmer

Establishing a direct contact with the farmer, based on trust, help to have a more “supported” agriculture, while increasing our awareness about the origin of our food and its production methods.

Buy fruits and fresh vegetables which are locally grown

Big retailers often hide the origin of the products or it is not always so easy to find it out. It is our right to know the origin of our food and read carefully the labels. Taking into account the seasonality of our food helps to reduce long transports, while preserving their freshness.

The consumption of adequate amounts of fruit and vegetables ensures a significant intake of nutrients, reduces the energy density of the diet, while achieving quicker our feeling of satiety.

Diversify your food regime by eating more vegetables and fruits, as well as fresh and dry pulses

Preserving local varieties that belong to our history and to our local agriculture helps to contribute to defend our roots, our origins and biodiversity, while respecting the vocations of our local territory.

Eat local varieties of fruits which are at high risk of genetic erosion

Buy food made by ingredients or preservatives which are as natural as possible

Food highly processed may be a source of fraud, with artificial ingredients and even disproportionate use of preservatives.

Try to avoid exasperated promotions
(e.g. 3×2 - 50% on final price) unless not close to the expiry date

Behind these strong marketing strategies, there are often contractual abuses against farmers and processors, or shadow prices of the big retailers (e.g. if I buy it now at 50% less, it means that they are tricking me when I buy it at full price).

Food easily reachable at breast height is often the most economically advantageous product for the big retailers, but not always for the consumers. Get used to move up and down your head to eat more consciously!

Pay attention to the shelf positioning

Acting with responsibility means paying attention to impulsive purchases of products and quantities which we don’t really need or, even, assessing the actual state of the product decomposition rather than simply looking at its expiry date. Give a second chance to the food, apparently no longer fresh, before throwing it away (e.g. old bread).

Buying, storing and eating with responsibility

Promote more awareness about healthy eating

Stressing the importance of eating well, tasty and healthy within each family increases the value of food and the pleasure of eating together. Today’s kids will be tomorrow’s buyers.

And lastly…do more sport, burning more calories and less energetic resources

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