The International Conference on Sustainability and Food Systems brought together a distinguished lineup of speakers, each representing a wealth of expertise and diverse perspectives from across Europe and beyond. Their backgrounds in academia, policymaking, industry, and international organizations enriched the discussions, offering a holistic view of the role of Geographical Indications (GIs) and sustainable food systems in promoting biodiversity, social equity, and economic resilience.

François Casabianca
Affiliated with Origin for Sustainability, François Casabianca presented the Conference Introduction, his experience in the ethical and social dimensions of GIs brought a nuanced understanding of the role of inclusivity and equity in food systems.

François Casabianca Parma Conference Introduction Presentation 

Mamen Cuéllar Padilla
From the Universidad de Córdoba, Spain, Mamen Cuéllar Padilla advocates for participatory systems in sustainable agriculture. Her deep engagement with grassroots movements and localized farming communities in Europe and Latin America set the stage for discussions on building sustainability from the ground up.

Mamen Cuellar Padilla Plenary 1 presentation

Gianni Galaverna
Based at the Università di Parma, Italy, Gianni Galaverna brings cutting-edge research in food science to the forefront. Hailing from the heart of the Emilia-Romagna region, renowned for its culinary heritage, he provided an academic perspective on biodiversity and nutritional stability.

Gianni Galaverna Plenary 1 presentation

Beatrice Biasini
Also from the Università di Parma, Italy, Beatrice Biasini’s focus on nutritional and health dimensions of food production is deeply tied to the region’s expertise in high-quality GI products like Parmigiano Reggiano and Prosciutto di Parma. Her work bridges scientific analysis with practical dietary implications.

Beatrice Biasini Plenary 1 presentation

Valérie Pieprzownik
Representing the Food and Agriculture Organization (FAO), Valérie Pieprzownik offered a global perspective rooted in FAO’s extensive work on sustainable agri-food systems. Based in Rome, Italy, her insights spanned international best practices and policy frameworks.

Valérie Pieprzownik Plenary 1 Presentation

Chiara Piancastelli
A Prosciutto di Parma DOP GI Group member, Chiara Piancastelli brings experience from Parma, Italy, a global hub for renowned GIs. Her contributions reflected the consortium’s innovative approaches to circular practices and sustainability in traditional food production.

Valentina Pizzamiglio
From the Parmigiano Reggiano DOP GI Group, Italy, Valentina Pizzamiglio’s presentation highlighted the environmental stewardship and governance practices embedded in one of the most iconic GIs worldwide, Parmigiano Reggiano.

Federico Desimoni
Hailing from the Aceto Balsamico DOP GI Group, Italy, Federico Desimoni shared insights from Modena, the birthplace of traditional balsamic vinegar. His expertise in managing GI governance and sustainability practices added depth to discussions on territorial authenticity.

Luca Giavi
As director of the Consorzio del Prosecco DOC GI Group, Italy, Luca Giavi brought a Venetian perspective to the conference. His focus on sustainable viticulture and branding showcased the intersection of tradition and innovation in global wine markets.

Armelle Mazé
From INRAE, France, Armelle Mazé presented the GI SMART project and offered a strategic view of how academia and policy can converge to enhance sustainability.

Francesca Alampi
Representing AREPO, a partner from the GI SMART project, Francesca Alampi works from Brussels, Belgium.

Armelle Mazé and Francesca Alampi’s GI SMART presentation

Nicola dall’Olio
Representing Region Emilia-Romagna in Brussels, Belgium, Nicola dall’Olio brought policy expertise directly linked to the European regulatory landscape. His contributions reflected the region’s pivotal role in promoting sustainable GI practices.

Massimo Vittori
As managing director of oriGIn, Massimo Vittori’s Geneva-based organization plays a key role in global GI advocacy. His expertise in governance and legal frameworks added a valuable dimension to the discussions.

Simona Caselli
From Granterre and Arefleh, Italy, Simona Caselli’s work in rural development and GI-based economic growth reflects her deep connections to Italian agriculture. Her insights emphasized the socio-economic impact of GIs.

Simona Caselli Video Presentation 

The International Conference on Sustainability and Food Systems brought together experts, practitioners, and policymakers to explore the role of origin, circular economy, and Geographical Indications (GIs) in fostering sustainability in localized food systems. The event was structured over three days, including field visits, plenary sessions, workshops, and interactive discussions.

The Parma conference provided an intricate exploration of sustainability in food systems, emphasizing Geographical Indications (GIs) as key mechanisms to drive localized and global food sustainability. The discussions were enriched by participatory dialogues, innovative research, and case studies highlighting critical socio-economic, environmental, and cultural dimensions. Below are the key conclusions:

Geographical Indications and Sustainability

• GIs are labels but also connections to cultural heritage. The conference highlighted how they can integrate this heritage into today’s global sustainability challenges, proving that tradition and innovation can complement each other.
• They set examples of localized sustainability that go beyond environmental goals, encompassing social and economic resilience.

Participatory Approach and Sustainability

• Involvement of Local Actors: The integration of farmers, consumers, and local technicians was central to fostering a participatory framework. Participatory Guarantee Systems (PGS) were emphasized as a model to bridge the gap between local food systems and consumer confidence.
• Territorial Adaptation: Sustainability indicators and criteria need to be designed at a territorial scale, accommodating the unique challenges and needs of specific regions. This localized approach ensures that sustainability frameworks are more effective and culturally relevant.

Biodiversity and Sustainability

• Agro-Biodiversity Promotion: The research presented highlighted the importance of genetic diversity within crop systems, such as the use of evolutionary populations and perennial crops, to enhance resilience to climate change and biotic stresses.
• Health Impacts: Biodiverse diets were linked to lower risks of certain diseases, with the Mediterranean diet serving as a key example of integrating biodiversity into sustainable dietary practices.

Economic and Social Dimensions of GIs

• Economic Stability: GIs provide economic benefits by supporting local economies, reducing urban migration, and ensuring fair value distribution among producers.
• Social Equity: The role of women and young people in the GI value chain was recognized, emphasizing the need for inclusivity in governance and decision-making.

Technical and Governance Innovations

• Sustainability Indicators: The need for robust, multi-dimensional indicators that encompass environmental, social, and economic sustainability was reiterated. GIs should integrate these indicators into product specifications and reporting mechanisms.
• Policy Recommendations: A dynamic, bottom-up governance model was proposed to align local realities with broader policy goals. Stakeholders at all levels—local, national, and EU—should collaborate to create unified frameworks that support sustainability transitions.

Sustainability Challenges and Future Directions

• Climate Change Adaptation: The conference stressed the urgent need for GIs to address climate-related challenges, such as resource scarcity and increased variability in agricultural productivity.
• Consumer Awareness and Education: A critical gap identified was the lack of consumer understanding of the sustainability attributes of GIs. Improved communication strategies and labeling systems were recommended to bridge this gap.
• Circular Economy and Packaging: Innovations in packaging, such as compostable materials, were presented as steps to reduce the environmental footprint of GI products, though challenges in scaling these solutions remain.

Linking Tradition and Innovation

• Balancing Act: While sustainability demands innovation, preserving traditional practices intrinsic to GIs was seen as equally vital. The interplay between tradition and modernity must be carefully managed to maintain the authenticity of GI products.

Policy and International Collaboration

• EU Regulations: Recent changes in EU GI regulations, including mandatory sustainability reporting, signal a growing emphasis on embedding sustainability in legal frameworks. However, practical challenges in implementation were noted. However, the conference also acknowledged the delicate balance between innovation and tradition. GIs must evolve without losing the unique qualities that define them.
• Global Perspectives: The FAO’s efforts to adapt GI sustainability practices to developing countries showcased the global relevance of these systems in achieving equitable food security and environmental sustainability.

Challenges and Opportunities Ahead

• The success of GIs can sometimes create its own challenges, especially with the tension between limited territorial capacity and growing market demand. Finding ways to scale production sustainably without losing quality will be key.
• At the same time, the methodologies developed for GIs offer incredible potential for other regions, particularly in developing countries, where localized food systems can benefit from similar approaches.

The conference concluded with a call to action for multi-stakeholder collaboration, urging academia, policymakers, producers, and civil society to co-develop strategies that sustain both the environment and local economies. GIs, with their inherent link to territorial identity and quality, were highlighted as exemplary models capable of navigating the complexities of sustainable food systems.