Salta al menu principale di navigazione Salta al contenuto principale Salta al piè di pagina del sito
FrancoAngeli Journals

Articoli. Lo spazio del cibo: narrazioni, politiche e territori

N. 4 (2023)

Il rapporto cibo-spazio e la sfida della sostenibilità ambientale in Italia: una scoping review

  • Luca Battisti
  • Stefano Menegat
  • Francesca Silvia Rota
  • Chiara Lombardini
  • Rebecca Chiarello
  • Erika Maccarone
  • Marco Bagliani
DOI
https://doi.org/10.3280/rgioa4-2023oa16845
Inviata
22 novembre 2023
Pubblicato
20-12-2023

Abstract

Il presente lavoro propone una scoping review degli impatti ambientali legati alla produzione e al consumo di cibo in Italia, con un focus su tre importanti filiere nazionali: vino, olio di oliva e carne rossa. La rassegna della letteratura, riportata seguendo il protocollo PRISMA, sottolinea l’importanza di quantificare tali impatti per meglio orientare le politiche tese alla loro riduzione. Le metriche della contabilità ambientale si confermano come strumenti adeguati per questo tipo di analisi. Tuttavia, la ricerca evidenzia anche la limitata varietà degli indicatori utilizzati e la scarsa attenzione dedicata alla dimensione spaziale e territoriale, quale strumento utile a interpretare criticamente gli impatti ambientali delle filiere analizzate, anche al di fuori del contesto nazionale.

Riferimenti bibliografici

  1. Accademia dei Georgofili (2021). Allevamenti, sostenibilità ambientale e cambiamenti climatici. Documento per audizione Commissione Agricoltura e produzione agroalimentare-Senato della Repubblica. Accademia dei Georgofili.
  2. Accorsi R., Versari L., Manzini R. (2015). Glass vs. Plastic: Life Cycle Assessment of Extra-Virgin Olive Oil Bottles across Global Supply Chains. Sustainability, 3: 2818-2840. DOI: 10.3390/su7032818
  3. AGRIBALYSE (2020). Database v3.0, France: ADEME. https://agribalyse.ademe.fr
  4. Aivazidou E., Tsolakis N. (2020). A water footprint review of Italian wine: Drivers, barriers, and practices for sustainable stewardship. Water (Switzerland), 2: 369. DOI: 10.3390/w12020369
  5. Altiok S., Murthy A., Iha K., Galli A. (2021). Reducing Mediterranean Seafood Footprints: The role of consumer attitudes. Ocean and Coastal Management, 214: 105915. DOI: 10.1016/j.ocecoaman.2021.105915
  6. Baiano A. (2021). An overview on sustainability in the wine production chain. Beverages, 1: 15. DOI: 10.3390/beverages7010015
  7. Bani P., Battaglini L., Biondi L. et al. (2012). Come ridurre l’impronta zootecnica degli allevamenti. Informatore Agrario, 4: 65-69.
  8. Battaglini L., Bovolenta S., Gusmeroli F., Salvador S., Sturaro E. (2014). Environmental sustainability of Alpine livestock farms. Italian Journal of Animal Science, 2: 3155. DOI: 10.4081/ijas.2014.3155
  9. Berton M., Cesaro G., Gallo L., Ramanzin M.S., Sturaro E. (2018). Sources of variation of the environmental impact of cereal-based intensive beef finishing herds. Italian Journal of Animal Science, 3: 767-776. DOI: 10.1080/1828051X.2018.1423581
  10. Biasini B., Rosi A., Menozzi D., Scazzina F. (2021). Adherence to the Mediterranean diet in association with self-perception of diet sustainability, anthropometric and sociodemographic factors: A cross-sectional study in italian adults. Nutrients, 9: 3282. DOI: 10.3390/nu13093282
  11. Bragaglio A., Napolitano F., Pacelli C. et al. (2018). Environmental impacts of Italian beef production: A comparison between different systems. Journal of Cleaner Production, 172: 4033-4043. DOI: 10.1016/j.jclepro.2017.03.078
  12. Burlingame B., Dernini S. (2011). Sustainable diets: the Mediterranean diet as an example. Public health nutrition, 12A: 2285-2287. DOI: 10.1017/S1368980011002527
  13. Cappelletti G.M., Ioppolo G., Nicoletti G.M., Russo C. (2014). Energy Requirement of Extra Virgin Olive Oil Production. Sustainability, 8: 4966-4974. DOI: 10.3390/su6084966
  14. Casolani N., D’Eusanio M., Liberatore L., Raggi A., Petti L. (2022). Life Cycle Assessment in the wine sector: A review on inventory phase. Journal of Cleaner Production, 379: 134404. DOI: 10.1016/j.jclepro.2022.134404
  15. Castaldi S., Dembska K., Antonelli M., Petersson T., Piccolo M.G., Valentini R. (2022). The positive climate impact of the Mediterranean diet and current divergence of Mediterranean countries towards less climate sustainable food consumption patterns. Scientific Reports, 12. DOI: 10.1038/s41598-022-12916-9
  16. Cavaliere A., De Marchi E., Banterle A. (2018). Exploring the adherence to the Mediterranean diet and its relationship with individual lifestyle: The role of healthy behaviors, pro-environmental behaviors, income, and education. Nutrients, 2: 141. DOI: 10.3390/nu10020141
  17. Corrado S., Luzzani G., Trevisan M., Lamastra L. (2019). Contribution of different life cycle stages to the greenhouse gas emissions associated with three balanced dietary patterns. Science of the Total Environment, 660: 622-630. DOI: 10.1016/j.scitotenv.2018.12.267
  18. Crenna E., Sinkko T., Sala S. (2019). Biodiversity impacts due to food consumption in Europe. Journal of cleaner production, 227: 378-391. DOI: 10.1016/j.jclepro.2019.04.054
  19. Crippa M., Solazzo E., Guizzardi D., Monforti-Ferrario F., Tubiello F.N., Leip A.J.N.F. (2021). Food systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 3: 198-209. DOI: 10.1038/s43016-021-00225-9
  20. Da Silva R., Bach-Faig A., Quintana B.R., Buckland G., de Almeida M.D.V., Serra-Majem L. (2009). Worldwide variation of adherence to the Mediterranean diet, in 1961-1965 and 2000-2003. Public health nutrition, 9A: 1676-1684. DOI: 10.1017/S1368980009990541
  21. De Leo F., Miglietta P.P. (2012). Water footprint and virtual water trade of olive oil. In: Proceedings of the 18th IGWT Symposium of Technology and innovation for a sustainable future: A commodity science perspective, Roma, Italy.
  22. De Vivo R., Zicarelli L. (2021). Influence of carbon fixation on the mitigation of greenhouse gas emissions from livestock activities in Italy and the achievement of carbon neutrality. Translational Animal Science, 3: 1-11. DOI: 10.1093/tas/txab042
  23. De Vivo R., Zicarelli L. (2022). Attività zootecniche e carbon neutrality. Testo disponibile al sito: www.natural1.it/attivita-zootecniche-e-carbon-neutrality-influenza-dellafissazione-del-carbonio-sulla-mitigazione-delle-emissioni-di-gas-serra (consultato il 7 marzo 2023).
  24. Di Novi C., Marenzi A. (2022). Improving health and sustainability: Patterns of red and processed meat consumption across generations. Health Policy, 12: 1324-1330. DOI: 10.1016/j.healthpol.2022.10.006
  25. Donati M., Menozzi D., Zighetti C., Rosi A., Zinetti A., Scazzina F. (2016). Towards a sustainable diet combining economic, environmental and nutritional objectives. Appetite, 106: 48-57. DOI: 10.1016/j.appet.2016.02.151
  26. Farchi S., Lapucci E., Michelozzi P. (2015). Reduction of meat consumption and greenhouse gas emissions associated with health benefits in Italy. Epidemiologia e Prevenzione, 39: 308-313. DOI: 10.1289/isee.2016.4155
  27. Ferrara C., De Feo G. (2018). Life cycle assessment application to the wine sector: A critical review. Sustainability (Switzerland), 2: 395. DOI: 10.3390/su10020395
  28. Ferrari M., Benvenuti L., Rossi L. et al. (2020). Could Dietary Goals and Climate Change Mitigation Be Achieved Through Optimized Diet? The Experience of Modeling the National Food Consumption Data in Italy. Frontiers in Nutrition, 7. DOI: 10.3389/fnut.2020.00048
  29. Forno F., Maurano S. (2016). Cibo, sostenibilità e territorio. Dai sistemi di approvvigionamento alternativi ai food policy councils. Rivista geografica italiana, 123, 1: 1-20.
  30. Franco S., Barbanera M., Moscetti R., Cicatiello C., Secondi L., Massantini R. (2022). Overnutrition is a significant component of food waste and has a large environmental impact. Scientific Reports, 1. DOI: 10.1038/s41598-022-11813-5
  31. Galli A., Iha K., Halle M., El Bilali H., Grunewald N., Eaton D., Capone R., Debs P., Bottalico F. (2017). Mediterranean countries’ food consumption and sourcing patterns:An Ecological Footprint viewpoint. Science of the Total Environment, 578: 383-391. DOI: 10.1016/j.scitotenv.2016.10.191
  32. Germani A., Vitiello V., Giusti A.M., Pinto A., Donini L.M., Del Balzo V. (2014). Environmental and economic sustainability of the Mediterranean diet. International Journal of Food Sciences and Nutrition, 8: 1008-1012. DOI: 10.3109/09637486.2014.945152
  33. Gualtieri P., Marchetti M., Frank G., Cianci R., Bigioni G., Colica C., Soldati L., Moia A., De Lorenzo A., Di Renzo L. (2023). Exploring the Sustainable Benefits of Adherence to the Mediterranean Diet during the Covid-19 Pandemic in Italy. Nutrients, 1: 110. DOI: 10.3390/nu15010110
  34. Guarino F., Falcone G., Stillitano T., De Luca A.I., Gulisano G., Mistretta M., Strano A. (2019). Life Cycle Assessment of Olive Oil: A Case Study in Southern Italy. Journal of Environmental Management, 238: 396-407. DOI: 10.1016/j.jenvman.2019.03.006
  35. Hoekstra A.Y., Chapagain A.K. (2007). Water footprints of nations: Water use by people as a function of their consumption pattern. Water Resources Management, 1: 35-48. DOI: 10.1007/s11269-006-9039-x
  36. Jourdaine M., Loubet P., Trebucq S., Sonnemann G. (2020). A detailed quantitative comparison of the life cycle assessment of bottled wines using an original harmonization procedure. Journal of Cleaner Production, 250: 119472. DOI: 10.1016/j.jclepro.2019.119472
  37. Katz D.L., Meller S. (2014). Can we say what diet is best for health?. Annual review of public health, 1: 83-103. DOI: 10.1146/annurev-publhealth-032013-182351
  38. Kumari S., Fagodiya R.K., Hiloidhari M., Dahiya R.P., Kumar A. (2020). Methane production and estimation from livestock husbandry: A mechanistic understanding and emerging mitigation options. Science of the Total Environment, 709: 136135. DOI: 10.1016/j.scitotenv.2019.136135
  39. Laine J.E., Huybrechts I., Gunter M.J. et al. (2021). Co-benefits from sustainable dietary shifts for population and environmental health: an assessment from a large European cohort study. Lancet planetary health, 11: E786–E796. DOI: 10.1016/S2542-5196(21)00250-3
  40. Lin T.-Y., Chiu Y.-H., Xu W.-Z. (2022). Environmental efficiency and sustainability of food production and consumption in the EU. Sustainable Production and Consumption, 34: 440-452. DOI: 10.1016/j.spc.2022.09.028
  41. Maffia A., Pergola M., Palese A.M., Celano G. (2020). Environmental Impact Assessment of Organic vs. Integrated Olive-Oil Systems in Mediterranean Context. Agronomy, 3: 416. DOI: 10.3390/agronomy10030416
  42. Merida V.E., Cook D., Ögmundarson Ó., Davíðsdóttir B. (2022). Ecosystem services and disservices of meat and dairy production: A systematic literature review. Ecosystem Services, 58: 101494. DOI: 10.1016/j.ecoser.2022.101494
  43. Mertens E., Kuijsten A., van Zanten H.H et al. (2019). Dietary choices and environmental impact in four European countries. Journal of Cleaner Production, 237: 117827. DOI: 10.1016/j.jclepro.2019.117827
  44. Michelozzi P., Lapucci E., Farchi S. (2015). Politiche di riduzione del consumo di carne in Italia: contrasto ai cambiamenti climatici e benefici per la salute. Recenti Progressi in Medicina, 8: 354-357. DOI: 10.1701/1960.21296
  45. Minotti B., Antonelli M., Dembska K. et al. (2022). True Cost Accounting of a healthy and sustainable diet in Italy. Frontiers in Nutrition, 9. DOI: 10.3389/fnut.2022.974768
  46. Ncube A., Fiorentino G., Panfilo C., Falco M., Ulgiati S. (2022). Circular economy paths in the olive oil industry: a Life Cycle Assessment look into environmental performance and benefits. The International Journal of Life Cycle Assessment. DOI: 10.1007/s11367-022-02031-2
  47. Nemecek T., Jungbluth N., Canals L.M., Schenck R. (2016). Environmental impacts of food consumption and nutrition: where are we and what is next?. The International Journal of Life Cycle Assessment, 21: 607-620.DOI: 10.1007/s11367-016-1071-3
  48. Notarnicola B., Tassielli G., Renzulli P.A., Castellani V., Sala S. (2017). Environmental impacts of food consumption in Europe. Journal of cleaner production, 140: 753-765. DOI: 10.1016/j.jclepro.2016.06.080
  49. OIV (2019). Statistical report on world vitiviniculture. www.oiv.int/public/medias/6782/oiv-2019-statistical-report-on-world-vitiviniculture.pdf (consultato il 5 marzo 2023).
  50. Paris B., Vandorou F., Tyris D. et al. (2022). Energy Use in the EU Livestock Sector: A Review Recommending Energy Efficiency Measures and Renewable Energys Sources Adoption. Applied Sciences, 4: 2142. DOI: 10.3390/app12042142
  51. Pattara C., Russo C., Antrodicchia V., Cichelli A. (2017). Carbon footprint as an instrument for enhancing food quality: Overview of the wine, olive oil and cereals sectors. Journal of the Science of Food and Agriculture, 2: 396-410. DOI: 10.1002/jsfa.7911
  52. Pattara C., Salomone R., Cichelli A. (2016). Carbon Footprint of Extra Virgin Olive Oil: A Comparative and Driver Analysis of Different Production Processes in Centre Italy. Journal of Cleaner Production, 127: 533-547. DOI: 10.1016/j.jclepro.2016.03.152
  53. Pham M.T., Rajić A., Greig J.D., Sargeant J.M., Papadopoulos A., McEwen S.A. (2014). A scoping review of scoping reviews: advancing the approach and enhancing the consistency. Research synthesis methods, 4: 371-385, DOI: 10.1002/jrsm.1123
  54. Portugal-Nunes C., Nunes F.M., Fraga I., Saraiva C., Gonçalves C. (2021). Assessment of the methodology that is used to determine the nutritional sustainability of the mediterranean diet. A scoping review. Frontiers in nutrition, 8: 1111. DOI: 10.3389/fnut.2021.772133
  55. Presumido P.H., Sousa F., Gonçalves A., Bosco T.C.D., Feliciano M. (2020). Environmental sustainability in beef production and life cycle assessment as a tool for analysis. U.Porto Journal of Engineering, 1: 11-25. DOI: 10.24840/2183-6493_006.001_0002
  56. Proietti S., Sdringola P., Regni L. et al. (2017). Extra Virgin Olive Oil as Carbon Negative Product: Experimental Analysis and Validation of Results. Journal of Cleaner Production, 166: 550-562. DOI: 10.1016/j.jclepro.2017.07.230
  57. Pulina G., Acciaro M., Atzori A.S. et al. (2021). Animal board invited review – Beef for future: Technologies for a sustainable and profitable beef industry. Animal, 11: 100358. DOI: 10.1016/j.animal.2021.100358
  58. Pulina G., Francesconi A.H.D., Mele M., Ronchi B., Stefanon B., Sturaro E., Trevisi E. (2011). Sfamare un mondo di nove miliardi di persone: le sfide per una zootecnica sostenibile. Italian Journal of Agronomy, 2s: 39-44. DOI: 10.4081/ija.2011.6.s2.e7
  59. Pulina G., Francesconi A.H.D., Stefanon B. et al. (2017). Sustainable ruminant production to help feed the planet. Italian Journal of Animal Science, 1: 140-171. DOI: 10.1080/1828051X.2016.1260500
  60. Rapa M., Ciano S. (2022). A Review on Life Cycle Assessment of the Olive Oil Production. Sustainability, 2: 654. DOI:10.3390/su14020654.
  61. Rinaldi M., Barbanera M., Lascaro E. (2014). Assessment of Carbon Footprint and Energy Performance of the Extra Virgin Olive Oil Chain in Umbria, Italy. Science of The Total Environment, 482-483: 71-79. DOI: 10.1016/j.scitotenv.2014.02.104
  62. Rinaldi S., Bonamente E., Scrucca F., Merico M.C., Asdrubali F., Cotana F. (2016). Water and carbon footprint of wine: Methodology review and application to a case study. Sustainability (United States), 7: 621. DOI: 10.3390/su8070621
  63. Rosi A., Mena P., Pellegrini N. et al. (2017). Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet. Scientific Reports, 1. DOI: 10.1038/s41598-017-06466-8
  64. Rugani B., Vázquez-Rowe I., Benedetto G., Benetto E. (2013). A comprehensive review of carbon footprint analysis as an extended environmental indicator in the wine sector. Journal of Cleaner Production, 54: 61-77. DOI: 10.1016/j.jclepro.2013.04.036
  65. Sala S., McLaren S.J., Notarnicola B., Saouter E., Sonesson U. (2017). In quest of reducing the environmental impacts of food production and consumption. Journal of cleaner production, 140: 387-398. DOI: 10.1016/j.jclepro.2016.09.054
  66. Salomone R., Ioppolo G. (2012). Environmental Impacts of Olive Oil Production: A Life Cycle Assessment Case Study in the Province of Messina (Sicily). Journal of Cleaner Production, 28: 88-100. DOI: 10.1016/j.jclepro.2011.10.004
  67. Sanyé Mengual E., Sala S. (2023). Consumption Footprint and Domestic Footprint: Assessing the environmental impacts of EU consumption and production. Life cycle assessment to support the European Green Deal. Luxembourg: Publications Office of the European Union. DOI: 10.2760/218540
  68. Sarkis-Onofre R., Catalá-López F., Aromataris E., Lockwood C. (2021). How to properly use the PRISMA Statement. Systematic Reviews, 1: 1-3. DOI: 10.1186/s13643-021-01671-z
  69. Tsalidis G.A., Kryona Z.-P., Tsirliganis N. (2022). Selecting south European wine based on carbon footprint. Resources, Environment and Sustainability, 9: 100066. DOI: 10.1016/j.resenv.2022.100066
  70. Vanham D., Guenther S., Ros-Baró M., Bach-Faig A. (2021). Which diet has the lower water footprint in Mediterranean countries?. Resources, Conservation and Recycling, 171:105631. DOI: 10.1016/j.resconrec.2021.105631
  71. Vieux F., Perignon M., Gazan R., Darmon N. (2018). Dietary changes needed to improve diet sustainability: Are they similar across Europe?. European Journal of Clinical Nutrition, 7: 951-960. DOI: 10.1038/s41430-017-0080-z
  72. Vieux F., Privet L., Soler L.G. et al. (2020). More sustainable European diets based on self-selection do not require exclusion of entire categories of food. Journal of Cleaner Production, 248: 119298. DOI: 10.1016/j.jclepro.2019.119298
  73. Vilarnau C., Stracker D.M., Funtikov A., da Silva R., Estruch R., Bach-Faig A. (2019). Worldwide adherence to Mediterranean Diet between 1960 and 2011. European journal of clinical nutrition, S1: 83-91. DOI: 10.1038/s41430-018-0313-9.
  74. Vinci G., Maddaloni L., Prencipe S.A., Ruggeri M., Di Loreto M.V. (2022). A Comparison of the Mediterranean Diet and Current Food Patterns in Italy: A Life Cycle Thinking Approach for a Sustainable Consumption. International Journal of Environmental Research and Public Health, 19: 12274. DOI: 10.3390/ijerph191912274
  75. Vitale M., Giosuè A., Vaccaro O., Riccardi G. (2021). Recent trends in dietary habits of the italian population: Potential impact on health and the environment. Nutrients, 2: 476. DOI: 10.3390/nu13020476
  76. Vitali A., Grossi G., Martino G., Bernabucci U., Nardone A., Lacetera N. (2018). Carbon footprint of organic beef meat from farm to fork: A case study of short supply chain. Journal of the Science of Food and Agriculture, 14: 5518-24. DOI: 10.1002/jsfa.9098
  77. Wackernagel M., Rees W. (1996). Our Ecological Footprint: Reducing Human Impact on the Earth. Gabriola Island: New Society Publishers. Wiedmann T., Minx J. (2008). A Definition of ‘Carbon Footprint’. In: Pertsova C.C., Ecological Economics Research Trends. Hauppauge NY: Nova Science Publishers. USA. www.novapublishers.com/catalog/product_info.php?products_id=5999
  78. Willett W., Rockström J., Loken B. et al. (2019). Food in the Anthropocene: the EAT – Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393: 447-492. DOI: 10.1016/S0140-6736(18)31788-4
  79. Wiskerke J.S. (2009). On places lost and places regained: Reflections on the alternative food geography and sustainable regional development. International planning studies, 4: 369-387. DOI: 10.1080/13563471003642803
  80. Wohlin C., Kalinowski M., Felizardo K.R., Mendes E. (2022). Successful combination of database search and snowballing for identification of primary studies in systematic literature studies. Information and Software Technology, 147: 106908. DOI: 10.1016/j.infsof.2022.106908
  81. Zambelli M., Giovenzana V., Casson A., Tugnolo A., Pampuri A., Vignati S., Beghi R., Guidetti R. (2023). Is there mutual methodology among the environmental impact assessment studies of wine production chain? A systematic review. Science of the Total Environment, 857: 159531. DOI: 10.1016/j.scitotenv.2022.159531
  82. Zucchinelli M., Spinelli R., Corrado S., Lamastra L. (2021). Evaluation of the influence on water consumption and water scarcity of different healthy diet scenarios. Journal of Environmental Management, 291:112687. DOI: 10.1016/j.jenvman.2021.112687

Metriche

Caricamento metriche ...