The sustainability in the agri-food sector in Italy: current situation and possibilities

The work is a research on the level of sustainability, intended in the tripartite meaning codified by the United Nations, of the current agricultural and food sectors in Italy. Environmental sustainability is the most advanced dimension, in particular via the use of renewable energy sources, increased mechanization and approaches such as organic and conservation agriculture that put the respect of the land and its biodiversity at their core. Social sustainability is analysed by considering rural communities and hired workforce separately. For the first group, the major challenge is represented by economic aspects: agriculture is one of the lowest paying sectors, obliging farmers to increase their income streams or to rely on direct income supports from the institutions. For the hired labour force, the major problems are the widespread phenomena of black and grey work and of the caporalato system. Workers, as well as their family members, are subjected to a highly hierarchical power structure, that embraces all areas of their lives, including housing, health, social relations. Economic sustainability of the current Italian food industry is investigated by focusing on opportunities and practices of responsible production and consumption. The text mentions multiple examples of supermarkets, seals/logos and brands in large scale distribution, as well as other circuits outside of it, where a more ethical grocery shopping can be realized. The conclusions include a reflection around the possible configuration of a more sustainable food system, how it would be viable in economic terms, and the institutional interventions needed to make it socially sustainable as well.