Sustainable Capitanata

Combining Economy and Social Development, an experiment of social and civic innovation has been implemented in Capitanata that correlates Businesses, Culture and Science through food.

“Fork in progress” is Luana Stramaglia’s business for social purposes. Luana is a young businesswoman and researcher in social business; this has started the “Kitchen Fiction”, a cultural and economic strategy to intergenerational empowerment and appreciation of local culture. Students of the hotel management school learn values, knowledge and practices of traditional cuisine from elderly people who are at risk of social exclusion. They take lessons at Forquette, a restaurant that is also a place of science and lifelong learning.

The project, was awarded at Expo Milano 2015 as Best Practices on Sustainable Food Security in Knowledge Feeding Programme – the program of Expo for global cooperation on research and innovation in the food industry – has created a virtuous collaborative system involving the University of Foggia The District Technology Agribusiness (DARE) and the Puglia Region Puglia.

Through cooperation with the University of Foggia, companies produce services and forge scientific research and social development.

  • In collaboration with the Department of Agricultural Sciences, Food and Environment, it promotes the sustainability of animal production “welfare friendly”, thanks to which the animals are raised without any form of stress (research coordinator: Mariangela Caroprese)
  • In collaboration with the Department of Humanities and Agricultural Studies, it promotes good practices for “aspiration and development of share capital” through biographical workshops and “HopeLabs” (research coordinator: Antonia Clare Scardicchio, 2015)

RECIPIENTS OF INNOVATION

Entrepreneurs interested in duplicating this experience; Students and interns of the University of Foggia who learn strategic skills; Consumers who experience, active citizenship practices and conscious food consumption.

IMPACT OF INNOVATION ON THE MARKET

Fork in progress produces “share capital” giving value to the local culture and transforming the ” elders knowledge ” in a resource; It promotes the understanding of “Welfarefriendly” models to the general audience by encouraging sustainable food consumption practices; develops visions, practices and “capital ambition” in an area that requires individual and social empowerment

THE MILAN CHARTER

Therefore in signing this Milan Charter, we women and men, citizens of this planet, strongly urge governments, institutions and international organizations to commit to:

  • considering food as a cultural patrimony, and as such, defending it from counterfeiting and fraud, protecting it from deceptive and improper business practices, highlighting the value of its origin and originality with transparent regulatory processes;
  • introducing or strengthening in schools and in school meal services, dietary, physical, and environmental education programmes as instruments of health and prevention and highlighting the value of knowledge and the exchange of different food cultures, starting with typical, local and organic products;
  • highlighting the value of biodiversity at local and global level, using strategies that include indicators which attest to both its biological and to its economic value;
  • promoting and disseminating the culture of healthy diet as a global health tool;

KEY WORDS

  • Social innovation
  • Kitchen Fiction
  • capital
  • animal products
  • welfare friendly

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