Sustainability in High-Excellence Italian Food and Wine  book cover
1st Edition

Sustainability in High-Excellence Italian Food and Wine

ISBN 9781032004761
Published July 2, 2021 by Routledge
110 Pages 4 B/W Illustrations

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Book Description

This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector.

Sustainability in High-Excellence Italian Food and Wine adopts a transaction cost economics approach, which is applied to five case-study chapters, each focusing on a key Italian agri-food product: Parmigiano Reggiano, Mozzarella di Bufala Campana, Amarone wine, Prosecco wine, and Prosciutto di San Daniele. The production and organization of these products face many challenges as they seek to balance competing priorities around economic viability, maintenance of high-quality standards and environmental and social impacts. The book argues that the development of sustainable and quality models requires changes to the structure and organization of the supply chain while also acknowledging that consumers are increasingly demanding authentic, high-excellence products that require reliable labeling systems and designations of origin mechanism. Recommending that hybrid structures, such as cooperatives and consortia, are the most cost-minimizing governance structures for the production, the book highlights that in the case of Italian excellency food, environmental sustainability and economic efficiency are not actually traded off but are reciprocally valorized through the regulation of high-quality standards.

This book will be of great interest to students and scholars of food and wine excellence products, food systems and supply chains, agricultural production and economics and sustainable consumption.

Table of Contents

1. Introduction

Part I: Background 

2. Economic Thinking and Methodological Analytical Toolbox  

PART II: Applications. Case studies that apply the analytical framework

3. The Case of Parmigiano Reggiano

4. The Case of Mozzarella di Bufala Campana

5. The Case of Conegliano Valdobbiadene Prosecco DOCG Wine

6. The Case of Amarone della Valpolicella Wine

7. The Case Prosciutto di San Daniele del Friuli

8. Conclusion

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Laura Onofri, MSc (from Catholic University of Leuven, Belgium), PhD (from Maastricht University, the Netherlands) is Research Professor with the Department of Land, Environment, Agriculture and Forestry at the University of Padova, Italy.