Protecting Food Cultural Biodiversity: From Theory to Practice. Challenging the Geographical Indications and the Slow Food Models

Abstract

A global expansion in public and private initiatives seeks to strengthen the link between traditional products and sustainable development by creating a niche in the market for these products. Relevant examples are the Geographical Indications and the Slow Food Presidia models. This paper compares both types of Origin Food Schemes (OFS) to disclose the main commonalities and differences in their institutionalization, and their complex outcomes on cultural biodiversity (CB), which is a major concern for the sustainability of rural communities. We used underpinning knowledge dynamics as an analytical lens through the cross-comparison of ethnographic findings collected in four case studies of origin cheeses located in France, Italy and Morocco. Our findings suggest that OFS have high potential to defend CB because of their collective and context-dependent approaches. We argue that knowledge and practices mobilized in OFS are the result of power relations and confrontations among local actors, and show how four identified tensions between different forms and types of knowledge differently shape food culture, food technique, perceptions, and representations. In conclusion, the institutional approaches, practices and knowledge dynamics compared in this analysis show six effective ways to link OFS and CB, facilitating the trajectory toward sustainable development.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…Chefchaouen is a fresh goat's cheese from the province of Chefchaouni (Morocco) [77]. The cheese is traditionally made from whole raw milk, rennet, and salt.…”

Prospects for the Development of the Demand for Carp in Poland among Young Consumers

“…The change in consumer behaviour is caused, among others, by the awareness of the sustainable development principles, circular economy or the need to shorten the food supply chains [ 24 ]. There is also growing awareness of changes in local food production markets and the importance of the consumption of healthy, high-quality products, including local [ 25 ], regional [ 26 ], traditional [ 27 ] and natural [ 28 ] products, which is in line with the development of slow food [ 29 , 30 ], culture and food safety [ 31 ].…”

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

“…Since the production costs of traditional dry fermented meats are high, producers continue to manufacture traditional foods in strict compliance with operating quality schemes, dictating extensive farming and particular races and feeds for the meat-producing animals, as long as commercial competition is fair [ 10 , 16 ]. Therefore, PDO and PGI and other protection labels, such as the Slow Food Presidium [ 17 ], are law instruments that demonstrate to consumers the authenticity and quality of traditional products.…”