How the relationship between food and sustainability is structured in the current historical moment
We are now asking ourselves every day about the future of our planet, about how sustainable the impact of man and his activities is. And for how many years it will still be.
The latest data leave room for few interpretations: according to Eurispes, one third of the food produced on the whole planet is wasted without even reaching the table. With food ending up in the trash, 200 million people could be fed. In Italy alone, food waste has reached 15 billion euros, almost 1% of GDP (0.88%) - 2019 data from the Waste Watcher Observatory.
If on the one hand there are those who continue to waste a lot, on the other there are those who continue to starve: as reported by the FAO, still today 821 million people suffer from hunger and over 150 million children are stunted. The United Nations Annual Report also notes that the variability of the climate that influences the trend of rains and agricultural seasons, in addition to climatic extremes such as droughts and floods are among the key factors behind the increase in hunger, along with conflicts and economic crises. Malnutrition in some cases means not hunger but on the contrary obesity: the 14% of the world population is obese and it is estimated that one in four human beings will be so in 2045.
This discourse obviously includes the approach to agriculture, to the way of producing and then distributing: agriculture alone is responsible for the 30% of greenhouse gas (GHG) emissions caused by man and for the 70% of the exploitation of water resources. Hence, stimulating plant and animal diversity, guaranteeing access to land and the latest technologies and supporting development that is not intensive means preserving the land and encourage responsible and therefore sustainable consumption for all.
What we mean by sustainable food and agriculture
Good agriculture can only be sustainable, as well as nutrition. Therefore it becomes necessary to promote a model in which science and technology marry innovation with respect for nature and for the human being, guaranteeing healthy and quality food.
A diet is sustainable if it implies a low environmental impact: this is what FAO affirms, which in addition adds that sustainable "diets" are also respectful of biodiversity and ecosystems, as well as being accessible and economically fair and convenient; safe and healthy, for man and for the planet.
Good for You, Good for the Planet: the daily commitment of the Barilla Group
In this context, Barilla wants to make its own contribution to achieving the Sustainable Development Goals defined by the United Nations, in the 2030 Agenda.
Over the years we have developed a mission that guides us in our daily choices, “Good for You, Good for the Planet”.
In this direction we work to ensure that all products and brands lead to the world food that is good, healthy and from responsible supply chains, inspired by the Italian lifestyle and to Mediterranean diet. This is the distinctiveness of the Barilla Group and what it represents quality.
A commitment that we pursue from field to table, paying attention to all stages of the supply chain.
Barilla has managed to increase its share of responsible purchases of raw materials year by year, in line with the principles defined in the Barilla Code of Sustainable Agriculture.
The Barilla Group: always looking to the future
"The results we have achieved over the years are not goals; these are numbers that indicate whether or not we are moving in the right direction. A compass for our actions, to make more 'responsible' investments and in line with the desire to make a significant contribution to the health of man and the planet”They explain Guido, Luca and Paolo Barilla in the 2018 Sustainability Report.
This also means taking on a new cultural leadership, and this is the spirit that guides the Group, in search of increasingly sustainable challenges: "Big brands must propose a line of thought that can best address everyone's needs, habits and life. Our future invites us to always improve what we know how to do, because only we know the job and we know how to decline our skills with what we see outside. We need to understand how the world of nutrition evolves, because it is full of resources, full of information and, among other things, also of pleasure. Therefore, by doing our job well, we have the opportunity to approach and bring everyone closer to extraordinary and fundamental pleasures. We really think we owe this debt to the company and to all the people who place their trust in us. And we have all the tools to reach the goal: history, knowledge, willingness to invest”Concluded the President and Vice-Presidents of the Group.
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