Quality and origin of mountain food products: the new European label as a strategy for sustainable development

Bentivoglio, Deborah; Savini, Sara; Finco, Adele; Bucci, Giorgia; Boselli, Emanuele

doi:10.1007/s11629-018-4962-x

Cited by 40 publications

(34 citation statements)

References 68 publications

(83 reference statements)

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“…Recently, the European food sector has changed compared to the 1990s. A policy was introduced 20 years ago, aimed at safeguarding food traditions, the territory, and food origin through the adoption of certification labelling schemes [2][3][4][5][6][7][8][9][10]. Also, private companies have revised the meaning of globalization.…”

Section: Introductionmentioning

confidence: 99%

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

et al. 2019

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The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement of the territory, e.g., reinstating local recipes and local gastronomy or high-quality local raw materials. Some entrepreneurs are redefining the fast-food service, providing foodstuffs through a short supply chain. The aim of this paper is to identify the different hamburger foodservices operating in North-West Italy and address their diverse peculiarities. A sample of 11 hamburger restaurants was identified, a mystery shopping analysis was implemented to collect information on the foodservice phenomenon, and a Business Model Canvas was carried out to compare different foodservices. The results consider two different hamburger foodservices, i.e., International Hamburger Foodservice (IHF) and Local Hamburger Foodservice (LHF), the former concentrating mainly on customer service, human resource management, and operations management, and the latter focussing on high product quality in terms of materials and psychology, plus selection of local raw materials and ingredients, supporting the local economy and businesses. Moreover, the findings provide some information on the interaction between selected Hamburger Foodservices and related supply chains, highlighting the consumer transition toward meals of high quality standards in terms of raw materials and ingredients.

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Section: Introductionmentioning

confidence: 99%

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

et al. 2019

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“…In agreement with the work of Grunert [71], the quality aspect is consistently important, exerting a positive influence in the decision-making process for individuals, but only when it is perceived as high enough for the consumer to be willing to pay the price demanded in the shop [72]. Clearly, the more information consumers have about quality certification, the more credence they give these systems [73][74][75].…”

Section: Discussionmentioning

confidence: 76%

Is There a Promising Market for the A2 Milk? Analysis of Italian Consumer Preferences

et al. 2020

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Milk consumption has been on the decline for decades. Part of the cause for this is due to changes in consumer behavior and interest in healthy eating. The aim of this study was to estimate the premium price that consumers are willing to pay for A2 milk. A2 milk is a newcomer type of product containing only A2 beta-casein that is spreading in many countries of the world as a functional food. In addition, it is produced by traditional breeds of cattle that are adapted to the marginal areas and could be a virtuous model of the sustainable management system to which the consumer lately seems to turn in an increasingly conscious way. To accomplish this aim, contingent valuation has been used, which permits using a survey and a direct estimation of the premium price that consumers are willing to pay (WTP). The question format used is a dichotomous choice valuation based on a double-bound model. Statistical analysis was carried out using descriptive statistical analysis. The empirical results reveal that consumers are willing to pay a premium for A2 milk. In addition, individuals interested in product quality and already buying functional products are attracted to this type of product.

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“…As a consequence, the specific composition of upland milk is strictly related to the forage system applied on-farm. Furthermore, the unsuitability of surfaces for machinery and the climatic conditions limit results in an extensive grassland use (Santini et al, 2013;Martin et al, 2014), which favors the conservation of biodiversity and natural landscape, the carbon sequestration in the soil, and ecosystem services in general (D'Ottavio et al, 2018;Bentivoglio et al, 2019). Therefore, a minimal threshold for natural grasslands in the agricultural surface, a limitation of corn silage and concentrates, and the maximization of pasture proportion in the cow diet could be recommended to keep the specific composition of upland dairy products and to consolidate the ecosystem services provided by upland dairy farming systems.…”

Section: Origin and Forage And Feeding Systems Are Strictly Linkedmentioning

confidence: 99%

“…The specific sensory properties (Martin et al, 2005;Romanzin et al, 2015) and the positive image of local products are among the factors determining consumers' liking for upland products (Romanzin et al, 2015;Bentivoglio et al, 2019). However, the increasing demand for upland products by consumers and the higher prices paid for them drives the upland dairy farming systems through a progressive intensification (introduction of corn silage, increase in the amount of concentrate in cow diets, use of high yielding specialized breeds, intensive utilization and fertilization of grasslands, and so on; Martin et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…This intensification trend can affect the sensory properties of upland dairy products (Martin et al, 2005;Giaccone et al, 2016) and may impair consumers' willingness to pay for mountain products. The latter are identified by consumers as specific and useful for biodiversity preservation, landscape maintenance, environmental sustainability, cultural heritage, and ecosystem services in general (Mazzocchi and Sali, 2016;Bentivoglio et al, 2019). It is, however, not clear if or how the specific composition of upland products will be maintained with these trends or if the added value of the upland products is just intrinsic to their upland origin.…”

Section: Introductionmentioning

confidence: 99%

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Forage system is the key driver of mountain milk specificity

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Chassaing

Sibra

et al. 2019

Journal of Dairy Science

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The aims of this work were to determine the effect of upland origin on milk composition when comparing similar lowland and upland production system and to highlight the factors responsible for the added value of upland milk from commercial farms. Tanker milk from 55 groups of farms (264 farms in total) in France, Slovakia, and Slovenia was collected twice during the indoor season and 3 times during the outdoor season. The tanker rounds were selected in each country to be balanced according to their origin (lowland or upland) and within upland or lowland groups, according to the forage systems: corn-based or grass-based forage system. At each milk sampling, the production conditions were recorded through on-farm surveys. The milk was analyzed for gross composition, carotenoids, minerals, fatty acids, phenolic compound derivatives, volatile organic compound concentrations, and color. The milk from upland and lowland areas differed in their contents of a few constituents. Upland milk was richer in not identified (n.i.) retention time (Rt) 13,59, 4-methylpentylbenzene, 1-methyl-2-n-hexylbenzene, and β-caryophyllene than lowland milk. These differences could be most likely attributable to the utilization of highly diversified and extensively managed semi-natural grasslands. The higher forbs content of upland pastures could be related as well to the richness in C18: 3n-3, CLA cis-9,trans-11, MUFA, and PUFA we observed in upland compared with lowland milk during the outdoor season. In contrast, grazing on lowland pastures rich in grasses gave a yellower milk that was richer in β-carotene. Out of the few compounds showing a significant effect of origin or its interaction, most of the milk constituents were unaffected by the origin at all. However, almost all milk constituents differed according to the forage system and the season, and the differences observed between seasons can be attributed to differences in the cow diet composition.

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Quality and origin of mountain food products: the new European label as a strategy for sustainable development

Abstract: Mountain farming provides high-quality food products due to the peculiar characteristics of the raw materials combined with traditional processing conditions. However, these products and their intrinsic characteristics are not clearly recognized by consumers on the market. Nowadays,

Cited by 40 publications

References 68 publications

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

Is There a Promising Market for the A2 Milk? Analysis of Italian Consumer Preferences

Forage system is the key driver of mountain milk specificity

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