RESERVED AREA - HAPPYEATER, ETHICS AND SAFEGUARDING THE PLANET

The food revolution, this new way of "global food management" has had an enormous impact on local socio-economic systems, which have always found in the model of
food production and distribution, a fundamental, daily point of reference. Local production combined with a visit to the small local shop were not only an excellent method of caring for and supporting one's health, but also the method of providing economic sustenance to the local community and solidity to a set of micro-relationships between people, which strengthened the sense of belonging .
The destruction of this territorial distribution system has not only destroyed small producers by excluding them from access to the market, but has destroyed a set of socio-economic relationships that are fundamental for the territory. It is important to return to the concept of production and distribution
territorial which is the most effective way to have local food,
fresh, seasonal and wholesome and at the same time giving back to a future member
economical to local communities with all that this entails in terms of
employment, permanence and protection of the territory, preservation of traditional production and consumption methods, social and personal health.

At the end of the food supply chain, the most significant factor is certainly food waste .
We produce far more food than would be needed to feed the entire world's population, yet food insecurity continues to plague large regions of the world, such as Africa and Asia.
About a third of all food produced in the world is wasted.
In addition to representing an unacceptable moral paradox, this phenomenon has a
significant impact on the climate. According to the WWF , stopping wasting food would reduce emissions from food systems by around 11%. As consumers, we have many opportunities to limit the impact of food systems. In other words, we can use our purchasing power to concretely reduce our climate and ethical footprint. There are some small tips that can make your diet more sustainable starting tomorrow . First of all,
reducing the consumption of products of animal origin and increasing the purchase of organic products could not only reduce emissions, but also safeguard animal and plant biodiversity. Furthermore, although transport remains rather marginal on the total emissions of food supply chains ( 6-10% ), eating local and seasonal reduces the environmental impact of products, also generating economic, social and cultural benefits. As Ann Wigmore said, “the food you eat can be either the healthiest and most powerful form of medicine or the slowest form of poison.” A lesson that applies to the health of our body as well as that of our planet.

What we buy at the supermarket every day and put on our tables has a significant climate impact. According to a study by the Consultative Group for International Agricultural Research (CGIAR), so-called “food systems” are responsible for approximately 30% of anthropogenic greenhouse gas emissions. The supply chain linked to animal products (i.e. meat, eggs and dairy products) is the main reason behind these undesirable effects , meat and dairy production uses 83% of agricultural land and produces 60% of greenhouse gas emissions from the entire agricultural sector. In particular, meat production is responsible for 30% of global methane (CH4) emissions , a greenhouse gas 28-36 times more potent than carbon dioxide. Added to these are some indirect sources of emissions, such as the destruction of forests and woods, important carbon sinks, to create spaces dedicated to pastures and monocultures intended to feed animals. Another factor harmful to the climate, within food systems, is the use of pesticides and chemical fertilizers. In addition to being extremely harmful to bees, pesticides and fertilizers represent the primary source of anthropogenic emissions of nitrous oxide (N2O), a greenhouse gas 300 times more potent than carbon dioxide. Compared to pre-industrial levels, the level of N2O in the atmosphere has increased by 20%, with serious consequences for the ozone layer and global warming.

A remedy for this phenomenon is organic farming , which avoids the use of pesticides and fertilizers. In addition to decreasing N2O emissions into the atmosphere, organic farming increases soil fertility. As documented by the Rodale Institute, the yields of organic agricultural production are lower initially, but in the long term the better quality of the soil increases its prolificacy. In addition to being more fertile, “healthy” soil is also a better carbon sink .

Organic agriculture is not only functional for reducing emissions and improving soil quality, but also for safeguarding the biodiversity of our ecosystems . Unfortunately, the globalization of food systems and the use of chemical fertilizers and pesticides have drastically reduced the diversity of animal and plant species. Yet, according to the FAO, biodiversity is fundamental for safeguarding food security at a global level. Less biodiversity means that plants and animals are more vulnerable to parasites and diseases. Also for this reason the European Union decided to support organic agriculture by launching, in 2010, a logo (" eco-label " in English) which gives a coherent visual identity to organic products. More recently, as part of the Green Deal , the EU committed to achieving 25% organic farming land by 2030 .