Qualitaly_108

DEC. JAN. 2019 VIII ranges: before the tomato could be grown only in the South but now also in Emilia; the olive tree is now also on the slopes of the Alps; the increase of about one degree in the alcohol content of the wines means an increase in the sugar but you can work on quality: the point is to have typical produce from the area.” We must all become a little more agricultural: “We are the first country in the world for farmers’ markets, in Italy there are about 1,000 markets, some even covered, and thanks to our Amica Campaign about 600 restaurants turn to us, we have 2,500 farmhouses that provide accommodation and food with the Agrichef system.” A series of measures that for Coldiretti mean: “immediate traceability,” adds Manfredini, “today 1/3 of the food on the market is untraceable, while the farmer sees it, he’s there.” The advantages for Coldiretti will be obvious: “the use of an unprocessed agricultural product means an immediate type of cooking, exploiting an inexhaustible source: the sun – photosynthesis for plants, livestock, energy – the agricultural ecosystem is in balance, despite the use of tractors and fertilizers, the primary sector is an agro-ecosystem, where resources are reproducible, agricultural crops hold CO2 are part of the life cycle.” The same goes for livestock farms: “which are intensive in the US” while in the EU we talk about sustainable production: “only so many cattle within a certain area.” SUSTAINABILITY AND NEW FRONTIERS OF FOOD Vincent Spaccapeli, journalist storyteller, CEO of HotelVolver (hotelvolver.com) , co-creator with Spaces Included (spazi-inclusi.it) of EATour, format on the sustainability of the tourist-hotel sector: “There is a double trend to take into account for those who deal with catering, the first are social trends: travellers habits, fashion and design, the experience of food as a lever of marketing, the new frontiers of veg tourism”, also accessibility: “in Europe we have 127 million disabled people, not only physically (wheelchairs, visually impaired, deaf) but food disabled with allergies – we live 95% within closed places, in the last 30 years we have accepted junk food – we need to think about suitable menus, separate areas and kitchens to ensure “personalized food”, marketing is gearing towards one-to-one: the pleasure of having a trip and stay based on the precise needs of the person.” The second trend for EATour thinker: “These are the aspects related to resources and their management: I think of the banning of plastics in hotels, the opportunities of the circular economy, values that the sector tourist must communicate.” The new business models, in Spaccapeli’s opinion: “will have to bring together agriculture and aesthetics, new solutions: food will be the first health barrier with which we will face demographic growth, in the economy we can make so many credible predictions but the 9 and a half billion that we will reach in 2050 will have to wash and feed; today in India 44 people per minute come out of poverty, that’s good, but they are people who will be entitled to access water, food and travel, places around the world will have to prepare to welcome these new customers with enough food.” How can it be done? For example, the vertical farms : “China has 6-8 meter towers, with a one-acre surface, which generate up to 350 times the production of a field, consuming 1% of the water.” The winner of the challenge with the future will be: “those who will be able to adopt the fight against waste, we are suffocated by 2 thousand billion tons a year, it is 1/3 of the world’s food: we will have to adopt new technologies that minimize resource use and maximize the best consumption. In Italy we have some virtuous examples: “The Food Bank , Raffaello Panariello of Marriott Hotel. In Dubai, a farm produces fresh vegetables that are distributed on board Qatar Airlines aircraft.”” ______________________________ BOX ITALIANS AND FOOD, TODAY - 53% cook dinner every day but would like to have more time - only 1 Italian out of 3 cooks lunch - 75% possess “family” recipes or traditional dishes handed down - 98% of respondents regard food as an experience - 37 minutes a day Italians’ cooking time at home - 30 minutes is the average time to eat meals - 83.5% of respondents recognise the value of the restaurant to safeguard the cultural and nutritional identity - 46.1% are willing to pay a price of 10% above average to buy a trusted and high quality product - 71.8% of Italians during the choice of the dish inform themselves about the quality and origin of the products - waste: only 18.8% ask to take home the food and drinks ordered but not consumed - 53.9% choose locally sourced and environmentally friendly organic products - 66.4% gather on public holidays with relatives and friends for lunch or dinner (source: FIPE data – Italians and food) ______________________________ AT PAGE 24 FOCUS ON In search of lost water New products and new consumer demands which the industry is trying to meet. But we have to deal with water supplies By Mauro Garofalo There are new requests for food: avocado, soy, oats, quinoa, but they generate problems for the ecosystem. For EATour’s Vincent Spaccapeli: “Water, in the near future, will be one of the big problems we will MAGAZINE