LA STRATEGIA DI LISBONA PER LA CRESCITA E L'OCCUPAZIONE: IL RUOLO DELLA POLITICA AGRICOLA COMUNITARIA

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IL RUOLO DELL'AGRICOLTURA NELLA STRATEGIA DI SOSTENIBILITA' AMBIENTALE DELL'UNIONE EUROPEA

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Alimentazione e benessere

1. Introduzione Le scienze della vita e la biotecnologia costituiscono, dopo la tecnologia dell’informazione, la nuova fase dell’economia basata sulla conoscenza, con la creazione di nuove opportunità per la società, l’economia e per il benessere. Esse offrono l’opportunità di rispondere a numerose esigenze globali relative alla salute, all’invecchiamento, agli alimenti, all’ambiente e allo sviluppo sostenibile. Tutto ciò sta determinando un’apertura nei confronti di nuove possibili applicazi..

La strategia di Lisbona per la crescita e l’occupazione: il ruolo della Politica agricola comunitaria

Il noto Consiglio europeo straordinario di Lisbona, tenutosi fra il 23 e il 24 marzo 2000, mirava a far sì che entro il 2010 l’Unione europea diventasse “l’economia basata sulla conoscenza più competitiva e dinamica del mondo, in grado di realizzare una crescita economica sostenibile con nuovi e migliori posti di lavoro e una maggiore coesione sociale”. Il rilancio del processo di Lisbona ha posto in primo piano la crescita e l’occupazione mettendo a punto una linea di azione atta a fronteggiare la crescita relativamente debole e la insufficiente creazione di sbocchi occupazionali. A tal fine sono stati definiti degli orientamenti per gli anni 2005-2008 in cui si evidenziava la necessità che l’Unione europea utilizzasse in modo integrato tutti i mezzi a sua disposizione, a livello nazionale e comunitario, compresi i Fondi strutturali e tutti gli strumenti per lo sviluppo rurale. Una Politica agricola comunitaria (PAC) orientata al mercato e, in particolare, una politica di sviluppo rurale orientata alla crescita e alle innovazioni rappresenta un elemento centrale nel perseguimento della Strategia di Lisbona

Healthy and Sustainable Food: A Cross-Cultural Study among Spanish and Italian Consumers

The purpose of this paper is to analyse the perception of environmental attributes and food safety in Italy and Spain and how these different perceptions influence the importance of various attributes and certifications related to food. These two countries have a common root and some undeniable similarities, but there are two completely distinct individualities. Three main research questions have, thus, been identified: attention to food safety regarding Italian and Spanish consumers; the role of ecological certifications in the perception of health in the two countries; the role of the brand and the choice of organic products in the perception of food safety. To answer the research questions, a questionnaire was administered, face to face, to a sample of both Spanish consumers and Italian consumers. The analysis of the data collected through the questionnaires was administered using two logistic regressions to identify which variables influence issues concerning the health and safety of food products. A Spanish consumer interested in ecological certifications is also a consumer who is attentive to the safety and health of food consumption. Looking at Italian consumers, it is highly probable that a consumer who assesses ecological certifications positively is also a consumer concerned about food safety, but this probability increases the likelihood this consumer’s choices are guided by brands and frequent consumption of organic products. This research has allowed us to highlight sharp differences in the approach to consumption in these two countries, which, despite similar cultures and the same sensitivity to environmental and food safety issues, exhibit marked differences in the selection of food products

The low commercial value fish. How can we increase its consumption

The primary aim of this research was to understand the target species of interest for a sustainable promotion and development strategy for fish products. We focus on the fish termed “low commercial value fish” (LCVF), which fetch lower prices when compared to well-known fish species. This work was laid out in several different steps: a description of the type of species chosen, an analysis of fish consumer demand and the added value that comes from local identity and from the culture of production and consumption. After a preliminary analysis of Lazio's fish exports the region did not exhibit a competitive advantage in this sector but Lazio shows some productive characteristics that might be extended to several other cases. In particular, it has a productive tradition of fishing. The empirical analysis conducted on local consumers showed a local fish culture in consumption terms that, together with fishing methods, local fish consumption and production characteristics, suggests a promotion and development strategy based on the factors surrounding territorial identity

Factors affecting consumer attitudes towards food products with sustainable attributes

Sustainable food consumption is a core policy objective of the new millennium in the national and international agenda, as a consequence, the attention towards sustainable consumption has signifi cantly increased in the last decade. However, the consumer attitudes and buying behaviours of sustainable food are still not completely understood. In this context, this paper aims to investigate the factors aff ecting consumers' attitudes towards food products with sustainable attributes. Th e fi rst part of the work presents an overview of the theoretical concepts of sustainable consumption. Subsequently, the results of an empirical analysis with a sample of 300 consumers aimed at assessing factors' aff ecting consumer attitudes towards food products with sustainable attributes, such as Organic, Fair Trade and typical products, are presented. Th e results presented in this paper are valuable for both producers in the formulation of marketing strategies and for public institutions in the planning of the programs of education and information for the promotion of sustainable consumption

Factors affecting consumer attitudes towards food products with sustainable attributes

Sustainable food consumption is a core policy objective of the new millennium in the national and international agenda, as a consequence, the attention towards sustainable consumption has signifi cantly increased in the last decade. However, the consumer attitudes and buying behaviours of sustainable food are still not completely understood. In this context, this paper aims to investigate the factors aff ecting consumers' attitudes towards food products with sustainable attributes. Th e fi rst part of the work presents an overview of the theoretical concepts of sustainable consumption. Subsequently, the results of an empirical analysis with a sample of 300 consumers aimed at assessing factors' aff ecting consumer attitudes towards food products with sustainable attributes, such as Organic, Fair Trade and typical products, are presented. Th e results presented in this paper are valuable for both producers in the formulation of marketing strategies and for public institutions in the planning of the programs of education and information for the promotion of sustainable consumption

The Olive Oil Sector: A Comparison between Consumers and “experts” Choices by the Sensory Analysis

AbstractThe analysis is focused on olive oil, given its importance in the present competitive scenario and also for the renewed and growing interest that this product has in nutrition, health and wellbeing. It is in the interests of the different categories of olive oil producers to highlight the value of the specific attributes of their products, through the certification systems, geographical indications or organic farming. We have analysed consumer liking in order to understand what sensory attributes guide the choice, because this can help managers to develop marketing strategies focused on consumers’ demands. This study was conducted to identify and define sensory characteristics of five Italian olive oils and to link these differences to consumer and “experts” (the chefs) preferences through the application of preference mapping. This study confirms the hypothesis that experts give more importance to intrinsic attributes than “novices”, and also that the chefs are more aware than consumers on the EU certification systems and geographical indications or organic farming