IG: ESN-FAO virtual seminar
The nutritional and health potential of Geographical Indication food products
The virtual seminar "The nutritional and health potential of Geographically Indicated food products" organized by the Food and Nutrition Division (ESN) and the United Nations Food Organization is held yesterday, April 22, 2021, from 3 to 4.30 pm. and Agriculture (FAO), in which Mauro Rosati, general manager of the Qualivita Foundation participated.
Geographical Indication (GI) food products have a strong link with traditional diets as their recognition (and registration) is based on their link with origin, including their historical anchoring in the traditions of the local community. From the consumer's point of view, the distinctive quality of a GI food product is reflected in the nutritional and sensory quality, which is determined by specific local conditions in terms of production, processing and maturation. The recent FAO publication, “The Nutritional and Health Potential of Geographically Indicated Food Products”, shows that some GI food products possess nutritional qualities that are the result of the territory's unique resources, processes and environment. The publication also discusses the limitations of current literature and the ways forward. In this seminar, the presentation of the publication was followed by a panel discussion on how GI food products can contribute to sustainable food systems and healthy diets.
15: 00–15: 05 Opening by Nancy Aburto , Deputy Director, ESN
15: 05–15: 10 Introduction Florence Tartanac , Senior Officer, ESN
15: 10–15: 30 Presentation: The Nutritional and Health Potential of Geographical Indication Food Products Bin Liu , Food Systems and Nutrition Officer, ESN
15: 30–16: 00 Panel: How can GIs and traditional foods contribute to sustainable food systems and healthy diets? To whom will intervene:
Riccardo Deserti , general manager, Parmigiano Reggiano Consortium
Mauro Rosati , director of the Qualivita Foundation and director of OriGIn Italia
Emilie Vandecandelaere , economist of food systems and nutrition, ESN
Nathalie Vucher , President of the Approval and Control Commission, National Institute for Origin and Quality (INAO), France.
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