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�Good, clean and fair� food: A global approach to sustainability and health through the analysis of Slow Food Presidia products
Since 2009, the Slow Food Foundation for Biodiversity (SFFB) with three Universities (Torino, Palermo, Pollenzo) and the Chemical Laboratory of the Chamber of Commerce Turin, has started a process of:
- chemical and bromatological evaluation of some Presidia, plant- and animal products, compared to usual Italian bromatological references
- evaluation of sustainability of European Presidia, with four areas investigated by using numeric indicators: environmental, economic, social and cultural objectives.
By considering total sustainability they showed extra-values, while on the nutrition side, compared to commonly consumed foods, the plant products showed interesting levels of total dietary fiber and micronutrients, favorable aromatic profiles and lower content of simple sugars, while animal products had increased quantity of ω-3 fatty acids, reduced amount of saturated fatty acids and cholesterol.
Our experience with Slow Food Presidia products showed how social, agri-environmental and economic aspects should be combined with nutrition evaluation. Food and health relationship must be considered taking into consideration producers, consumers, communities and environment.
Learning Areas:
Public health or related public policyLearning Objectives:
Describe Slow Food approach to healthy and sustainable traditional food
Compare traditional foods and commonly consumed foods
Keyword(s): Food Security, Environmental Health
Qualified on the content I am responsible for because: Cordinator of the nutritional project, professor of Dietetics and Nutrition at Pollenzo Gastronomic sciences University
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.