Agriculture has high environmental impacts, and in turn suffers the consequences such as pollution and climate change. To feed millions of people using fewer workers, agriculture has now become more mechanical and has resorted to the use of fertilisers and artificial pesticides, as well as decreasing the variety of cultivated produce or the species of animals bred.
Today, there is a tendency to give more value to more sustainable production, such as typical, local, seasonal and organic produce as well as products whose flavours can be savoured in some restaurants, agritourisms and shops that promote quality food.
This type of production is appreciated both by tourists, who can discover Italy’s many typical products and flavours, as well as by the citizens themselves who see or rediscover their cultural identity through those flavours.
The variety of production is directly related to biodiversity, to agricultural and breeding varieties that have a successful tradition throughout this particular territory.
Seasonality allows for low input production, limiting the need for fossil energy sources such as oil, which has become the engine of mechanised agriculture but which can be reduced by more natural production methods.
Organic production safeguards both the environment and consumer health.