2024-06-14 15:13:44
BOLZANO. In South Tyrol there are nonetheless obstacles that make cooperation between firms alongside the manufacturing and provide chain tough. That is demonstrated by a research carried out by Eurac Analysis con nearly 80 interviews to individuals who work in agriculture, meals processing, wholesale and catering. The research is a part of the “NEST – Making a sustainable meals system in South Tyrol“, an initiative financed by the Autonomous Province of Bolzano, coordinated by Eurac Analysis and supported by IDM Alto Adige.
The outcomes of the research, in addition to examples and experiences within the agricultural and native gastronomy fields, have been offered and mentioned Thursday 13 June 2024. Individuals who work in agriculture, processing, catering or wholesale commerce and who already assist the thought of larger native cooperation have been interviewed. “Via their experiences, we are able to higher perceive what the difficulties are” explains the economist Lion Glueckert of the Institute for Regional Improvement of Eurac Analysis. Though the regionality issue is appreciated greater than ecological standards, in restaurant kitchens the share of menus providing regional merchandise is comparatively low. “Cooks are known as to work to switch their menus,” he underlines Verena Kircher by Eurac Analysis. The collaboration works nicely in Val d’Ega with the “Val d’Ega Style Native” initiative.
“Each events have designated a coordinator, this fashion the provides and orders meet and the farmers ship on to the eating places,” he explains Stephanie Völser who coordinates the undertaking for Val d’Ega/Eggental Tourismus. Based mostly on the investigation, the analysis group developed a collection of suggestions to make the South Tyrolean meals system extra regional, ecological and honest.
(picture Sara Senoner)
2024-06-14 15:13:44