Culture, food and development: an Atlas of sustainability practices in UNESCO designations

Fondazione Santagata has started a collaboration with the University of Gastronomic Sciences of Pollenzo, for a project that aims to investigate the relationship between food, culture and economic development, to think over the complex balance between territories, food and community, conceiving the cultural and natural heritage as a fundamental element of sustainable development.

 


Context

 

The project intends to start from the valorization and updating of the contents investigated for the exhibition “Behind Food Sustainability”, which allowed to analyze the role of territories and communities with UNESCO designation in the dissemination of good sustainability practices related to the supply chain.

 

It is planned to develop through a field project activity with the students of the University of Gastronomic Sciences, a mapping and narration of UNESCO places and communities in relation to the theme of food and the impact on the Sustainable Development Goals defined by the Agenda 2030 of the United Nations, with the design of an atlas about the sustainability of the food supply chains in UNESCO sites and territories.

 


Partner

The project is realized in collaboration with the University of Gastronomic Science of Pollenzo, founded and promoted in 2004 by the international Slow Food association.


Impact

From the “Behind Food Sustainability” experience, realized in 2015 for the Milan EXPO, the “International Academy on UNESCO Designations and Sustainable Development” was born, a school aimed at the managers of UNESCO sites and territories to contribute to the achievement of the ‘2030 Agenda of the United Nations objectives, of which food, in cultural perspective, is one of the fundamental sub-topics.

Given this framework, the field project starts from the identification of a sample among UNESCO significant sites and territories to investigate in terms of the impact of production and consumption of food on the Sustainable Development Goals.

The work precedes the creation of an atlas of the sustainabilities of the UNESCO’s territories food supply chains, to be updated periodically, together with the study of effective methods to communicate the theme and its importance to the public through the main Italian and international institutional channels.

The atlas is designed to be shared with managers and operators of territories with UNESCO designations, in order to disseminate good practices of sustainable development through the cooperation channels of the UNESCO system.

The results of the first survey and the atlas project will be presented and discussed during the 5th edition of the UNESCO International Academy in October 2019.