Exploring the Socio-cultural Sustainability of Traditional and Typical Agro-food Products: Case study of Apulia Region, South-eastern Italy

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Traditional and typical foods represent the opposite of mass production and are important elements of the Mediterranean cultural heritage. The paper aims to present a preliminary methodological approach and a first set of indicators for assessing the socio-cultural sustainability of Apulian typical agro-food products. An expert focus group approach was used, within Agriculture & Quality programme (2013-2015) of Apulia region, to identify sustainability principles and criteria and to select for each criterion appropriate indicators referring either to business activities or products. A 0-10 rating system was developed for each indicator: 0 (unsustainable), 10 (very sustainable) and 5 (sustainability benchmark value). Social sustainability is defined as the capacity to ensure equity in life quality and human well-being conditions, independently of class and gender. From a cultural viewpoint, it is important to take into account the community’s own distinctive and traditional elements that form its original identity. Socio-cultural criteria concern, among others, the worker protection and relations while maintaining culture and local traditions over time. Indicators identified deal with the following sustainability criteria: chain actors’ life quality and wellbeing; corporate social and ethical responsibility; women’s participation; social inclusion; good relations with the local community; promotion of local identity and transmission of traditional knowledge; workers’ training; foreign labourers’ inclusion; and animal welfare. Traditional and typical foods represent the cornerstone of the Mediterranean diet cultural heritage. The promotion of the Mediterranean diet, and the cultural heritage that represents, should go together with the valorisation of traditional and typical products on which it is based, and with the sustainable rural and territorial development. Assessing the sustainability of these products can be an effective operational approach for achieving this goal and at the epicentre of the effort to preserve and enhance the Mediterranean Diet.