It is clear that the current agrifood system cannot continue with the business-as-usual model that has led us toward the unprecedented challenges we face today. It is overdue for disruption.
When we talk about food, innovation is a word that can be applied to different contexts and scenarios, with countless interpretations. From global to local, food innovation touches every stage of the food supply chain.
Innovation in food production may range from the digitalisation of processes to reduce the use of natural resources, such as vertical farming or agriculture in environmentally controlled environments, to traditional and regenerative agricultural practices.
Innovation in food distribution may involve greater efficiency in the cold chain, investments in better infrastructure, shorter food supply chains, food redistribution systems, surplus food donation, or improved food packaging design.
Building an innovation ecosystem in Pollica through the Paideia Campus includes partnerships with local, European and international organisations to promote the creation of enterprises, but also the prototyping of innovative solutions applicable to the typical production models of the Mediterranean basin.
It means developing a Mediterranean Laboratory at the service of the local community to foster environmental regeneration, smart living and the preservation of cultural heritage.
In this sense, innovation and technologies are conceived according to the etymological meaning of the ancient Greek word “techne”, meaning “manual ability, art, craft”: something deeply connected to humanity and to our ability to transform natural raw materials into works of art.
Words Innovation
Food innovation extends all the way to final consumers, helping them become more responsible, informed and careful about their food choices.
Dissemination, diffusion and awareness among the general public on agrifood issues are crucial to making information accessible to consumers and accelerating the path toward a more sustainable diet and lifestyle.
Examples range from better food labels and packaging that slows food spoilage to cooking classes designed to reduce waste, or simply the way current challenges are explained and addressed through newspapers, advertisements and social networks.
Each and every one of us is called upon to make a concrete contribution.
The systemic approach is, first and foremost, an individual approach: every consumer, through eating and shopping, has the opportunity and responsibility to generate an impact when making conscious and intentional choices.
Within this context, words play a central role.
They shape human sensibilities and can convey important and powerful messages.
Words can educate people about biodiversity preservation, responsible use of resources, food waste reduction, territorial identity, culture and renewable energy, starting from common needs.
A new lexicon, that of sustainability, is needed.
“Language guides our reasoning towards events. […] It’s important to focus on how the language you speak shapes the way that you think. And that gives you the opportunity to ask yourself: why do I think the way that I do? How could I think differently? And also: what thoughts do I wish to create?”
– Lera Boroditsky
The EIT Food Journalism Award
From the commitment of those working in the press, radio, television and online media who continue to speak about the close relationship between food, innovation and sustainability, EIT Food created the Italian Journalism Award on Food Innovation and Sustainability to reward journalistic voices that spread values related to the agrifood sector and tell the story of food from the perspective of technological innovation and environmental sustainability.
The contest, organised in collaboration with the National Union of Journalists’ Associations for Agriculture, Food, Environment, Territory, Forestry, Fisheries and Renewable Energies (UNAGA), involved more than 40 Italian journalists who were selected by an outstanding jury according to the following criteria: relevance of their content to the agrifood sector, clarity of exposition and impact.
Yesterday, Pollica and specifically the Castle of the Princes Capano hosted the official EIT Food Journalism Award ceremony and welcomed the two final winners:
- FEDERICO TURRISI (Ohga) – 1st place – with his article on climate labelling, exploring complex topics such as Nutri-Score, Eco-score, label transparency and false myths surrounding greenhouse gas emissions from food.
- GIANLUCA ATZENI (Tre Bicchieri – the economic weekly of Gambero Rosso) – 2nd place – with his article on food, wine and biotechnology, exploring the differences between Genetically Modified Foods, assisted evolution technologies, novel/new genomic techniques and new breeding techniques, within the broader context of food safety and sustainability.
The ceremony, which concluded a three-day event in Pollica celebrating the Week of Italian Cuisine in the World, was an opportunity to disseminate knowledge, best practices and testimonials on technological innovation and environmental sustainability, as well as to symbolically support the work of the winning journalists through the financial prize granted by the EIT Food Journalism Award: €1,500 for first place and €700 for second place.
If you missed it, you can watch it again here.
