{"id":174477,"date":"2023-08-29T10:00:23","date_gmt":"2023-08-29T08:00:23","guid":{"rendered":"https:\/\/shop.oliobonamini.com\/?p=174477"},"modified":"2023-09-01T15:47:22","modified_gmt":"2023-09-01T13:47:22","slug":"olio-doliva-un-prodotto-sostenibile-che-aiuta-lambiente","status":"publish","type":"post","link":"https:\/\/shop.oliobonamini.com\/en\/blog\/2023\/08\/29\/olio-doliva-un-prodotto-sostenibile-che-aiuta-lambiente\/","title":{"rendered":"Olive oil: a sustainable product that helps the environment"},"content":{"rendered":"

Extra virgin olive oil<\/strong> and all the processes used for its production can represent a concept of sustainability<\/strong>.<\/p>\n

Being a “sustainable olive oil<\/strong>” allows for a more targeted and balanced development both for today’s consumers and for generations of consumers in the future, near or far. This sustainability<\/strong> is possible by using the correct resources without further compromising our planet and ecosystem. We can therefore speak of sustainable extra virgin olive oil<\/strong> when an EVO<\/strong> arrives on our tables respecting a series of environmental, economic, social and moral rules, such as to guarantee respect for natural and human resources.<\/p>\n

A product such as sustainable extra virgin olive oil<\/strong> requires that the production processes be such as to guarantee respect for the environment<\/strong>, the protection of the territory and of the workers<\/strong>, of all those people involved every day in the production process, always respecting the various economic, ethical and social aspects.<\/p>\n

In order for our EVO oil<\/strong> to be a sustainable food product<\/strong>, it is necessary to maintain a low environmental impact<\/strong> during all processes, from cultivation to distribution; that biodiversity and the olive-growing heritage be valued,<\/strong> so as to preserve it for future generations; that waste is reduced and that a way is found to manage waste and residues in a sustainable way<\/strong>.
\nBut environmental sustainability<\/strong> cannot be mentioned without mentioning economic sustainability,<\/strong> it is in fact also necessary to guarantee a fair income for producers and correct remuneration for employees, and social sustainability<\/strong>, aiming to improve the quality of life and guarantee respect for workers’ rights as well as the maintenance of local ties and culture.
\nThe subject of EVO oil<\/strong> as a sustainable product<\/strong> is extremely topical and, although there is still no single definition of sustainability<\/strong> applied to the product and to the extra virgin olive oil<\/strong> supply chain<\/strong>, we can say with certainty that the public’s attention on this subject it’s skyrocketing.<\/p>\n

 <\/p>\n

\"Olio<\/p>\n

 <\/p>\n

From field to table: olive oil, a sustainable product for the environment<\/h2>\n

The production of high quality extra virgin oil<\/strong> has a reduced environmental impact<\/strong>: consider that given the carbon dioxide sequestration capacity of an olive tree<\/strong>, each kg of olive oil<\/strong> absorbs 0.4 kg of CO2 from the atmosphere, during its agricultural stage.<\/p>\n

If we worked in such a way as to use only solutions to reduce the consumption of energy and raw materials used in the phases following harvesting, the emissions generated by the production of 1 kg of extra virgin olive oil<\/strong> could approach to zero or even be zero.
\nIndeed, it is precisely for this reason that the olive oil supply chain<\/strong> is taken as a model for the development of new environmental strategies<\/strong>, aimed at mitigating climate change<\/strong> and protecting biodiversity and the ecosystems<\/strong> that surround us.<\/p>\n

However, given the competitiveness and the drop in production in recent years, 6 proposals have been made on the subject of “sustainable Italian olive oil supply chain<\/strong>“, in order to be able to excel at an international level:<\/p>\n

1. promote an agricultural system with multiple olive groves<\/em><\/strong>, expanding the existing surfaces and converting, from traditional to intensive, olive groves<\/strong> without a multifunctional role, in order to enhance the specific features of the different types of planting by rebalancing their distribution on the territory in the best possible way;
\n2. encourage the creation of synergies between universities, producer organizations and companies<\/em><\/strong> in the supply chain to stimulate entrepreneurship through training and technical assistance aimed at both tomorrow’s professionals and those currently active;
\n3. pay the right price to all players in the supply chain<\/strong><\/em> to increase the profitability of businesses and encourage the investments necessary for the future development of the sector in terms of technology;
\n4. reduce the environmental impact of production activities<\/strong><\/em> through the adoption of sustainable practices by all players in the supply chain, in order to protect the environment and increase the value of the product perceived by the market;
\n5. carry out food education on the nutritional value of olive oil<\/strong> through a broad involvement of key stakeholders through the combination of training and dissemination activities, in order to consolidate the perception of extra virgin olive oil<\/strong> as a healthy and nutraceutical;
\n6. promote the certification of an extra virgin olive oil<\/strong> that ensures a high quality and sustainable product, to overcome the information asymmetries present on the market, increasing the perceived value and accompanying the customer towards a more responsible consumption.<\/p>","protected":false},"excerpt":{"rendered":"

Extra virgin olive oil and all the processes used for its production can represent a concept of sustainability. Being a “sustainable olive oil” allows for a more targeted and balanced development both for today’s consumers and for generations of consumers in the future, near or far. This sustainability is possible by using the correct resources […]<\/p>\n","protected":false},"author":16,"featured_media":174480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[61,16],"tags":[],"class_list":["post-174477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homenews","category-standard"],"acf":[],"_links":{"self":[{"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/posts\/174477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/comments?post=174477"}],"version-history":[{"count":3,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/posts\/174477\/revisions"}],"predecessor-version":[{"id":178652,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/posts\/174477\/revisions\/178652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/media\/174480"}],"wp:attachment":[{"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/media?parent=174477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/categories?post=174477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shop.oliobonamini.com\/en\/wp-json\/wp\/v2\/tags?post=174477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}