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Italy was among the first countries worldwide and the first in Europe to implement a complete lockdown to curb the spread of the coronavirus. This two-month lockdown significantly disrupted daily routines, leading to the reorganization of space, time, and modalities of meals. This article presents a study conducted in Italy during the lockdown, aiming to capture real-time changes in home-based eating practices. The study highlights how food-related routines shifted around home spaces, altered schedules, and increased technology use for cooking. It also explores changes in family dynamics, emphasizing communal cooking and dining. These shifts offer insights into opportunities for broader social changes, with food practices serving as a focal point for reconsidering role dynamics and dialogue within households, particularly related to gender, generations, and work-life balance. Furthermore, the study delves into agential factors, such as healthier nutrition habits and active lifestyles linked to a renewed commitment to cooking together and local food, which has remained a priority for Italian consumers even during times of crisis.

Come cambiano gli stili alimentari dei giovani durante la pandemia del 2020? Un'indagine su un campione di 2000 giovani italiani dai 18 ai 34 anni mette in luce cambiamenti che appaiono non solo rilevanti ma forieri di mutamento che potrebbe rilevarsi stabile nel tempo.

Negli ultimi anni il mondo del cibo è stato interessato da profondi cambiamenti, che ne hanno esaltato il ruolo sociale e amplificato la popolarità. Le trasformazioni nell’ambito della gastronomia hanno riguardato tutti gli attori sociali coinvolti: produttori e consumatori, istituzioni pubbliche e realtà private, grande distribuzione organizzata e ristoranti. In questo contesto il volume intende identificare alcune linee di innovazione e buone pratiche di qualità, provando a rispondere alla domanda: qual è il futuro del cibo? Senza dubbio saranno molte le opzioni nel settore alimentare, sia per quel che riguarda le modalità di produzione sia le forme di consumo. Si potrà scegliere tra il cibo biologico, i prodotti tipici locali, il fusion food (ibridazione multiculturale di cucine e ricette), i novel food come la carne artificiale e gli insetti. E presto in qualche ristorante troveremo chef e camerieri robot... Il libro analizza anche gli effetti significativi (e probabilmente duraturi) della pandemia di Covid-19 e del conseguente ricorso allo smart working: il ritorno al cucinare, la diffusione delle spese alimentari on line, la crescita del food delivery, la riorganizzazione dei ristoranti.

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The safeguarding and promotion of food heritage are often considered as a possible way for achieving social and cultural sustainability objectives. This literature review investigates some of the dynamics underlying the heritagisation of food and explores the risks of this process. It fo-cuses mainly on anthropological, geographical, and sociological publications. Overall, it aims to shed light on the strengths and limitations of food heritagisation regarding the improvement of the socio-cultural sustainability of the food system. The analysis highlights cross-cutting risks, namely the omission of tangible and intangible elements of the local food system, and the exclusion of key stakeholders from the recognition and institutionalisation of food heritage. The review highlights the strict interdependence between intangible and tangible elements during food heritagisation, and assesses how local and global interactions can activate and shape this process. It sheds light on the need to pay more attention to the factors, actors, and relationships underpinning the emergence and recognition of food and food-related elements as part of the local heritage.

Workers' wellbeing at work is a central theme for the development of institutions and enterprises. Within this debate, a central issue relates to the search for the best ways to organize lunch-breaks and food services for employees. In the past, canteens had a crucial role for workers, yet the last twenty years have marked a profound transformation of the European economy, with the effect of diversifying workers' foodways and their food-related practices while at work. Based on the research "Eating at Work" conducted by the University of Gastronomic Sciences in 2015-2016, this paper analyses the consumer behavior at lunch of almost 9400 workers, from ten different European countries. By exploring the workers' foodways during lunch-breaks and how they answer to their individual needs in terms of nutrition, socialization, productivity and overall satisfaction, the paper points out that the lunch-break has major implications in boosting wellbeing at work, thus suggesting the essential role canteens have the potential to carry out.

Il lago di Garda è una delle mete turistiche italiane più frequentate, da solo rappresenta il 75% dell’intero turismo lacustre italiano e intercetta circa il 10% dei turisti stranieri che entrano in Italia (Prov. Brescia, 2016). Si tratta di una popolazione ampia e variegata che affolla hotel, strutture ricettive, residence e campeggi e che negli ultimi anni ha conosciuto una trasformazione in termini di composizione, provenienza, abitudini e stili di consumo. In questo quadro, tra le proposte turistiche emergenti, che si distinguono dalle tradizionali forme di turismo standardizzate di massa e poco attente all’impatto sul territorio, c’è da registrare l’incremento delle attività legate al settore enogastronomico in particolare quelle che coinvolgono aziende agricole che adottano forme di coltivazione eco-compatibili (esempio biologiche, biodinamiche). Si tratta di un turismo prevalentemente caratterizzato, da un lato, da precise scelte aziendali filo-ambientali e, dall’altro, da scelte di soggiorno e di consumo che esaltano la dimensione esperienziale della fruizione turistica e ricercano un immediato contatto con l’ambiente e la cultura dei luoghi (cfr. Nocifora, De Salvo e Calzati 2011). Partendo da questa premessa il contributo si propone di illustrare potenzialità e limiti del turismo enogastronomico nella riviera del Garda bresciano, con particolare attenzione all’area della Valtenesi, soffermandosi sulla competitività attuale del settore e sulle possibili strategie territoriali per favorire una sua crescita sostenibile (Corradi, Tacchi, 2009)

The chain of food production, distribution and consumption is undergoing an intense process of innovation, in the face of a generalized crisis that affects the whole world of food. New and varied models of food provisioning are emerging in Western cities, in which food is produced, sold and distributed in the light of three basic principles: the chain is as short as possible; the food has a higher quality and environmental values; and a direct relation between producers and consumers is built and sustained. These models are known as ‘alternative’ or local food networks, and are run and operated by an original alliance of collective and individual stakeholders. They use the Internet and digital technologies as the stepping stones of their organization and, interestingly, exercise their activities (at least partly) outside the mechanisms and infrastructure of the corporate-controlled dominant food distribution sector. In this chapter we will present Cortilia and L’Alveare che dice Sì!, two rapidly consolidating business-oriented alternative food provisioning models from the city of Milan.

Food is a significant dimension of life quality and of any proposal for a green city. With the green city movement, farmer markets are spreading increasingly. These are markets where farmers bring their products into the city to sell, thereby growers and producers turn into retailers. Recently the success of the Earth Markets displays citizens’ desire for quality and genuine food such as fruits, vegetables, meat, cheese. The dissemination and development of farmer market are chiefly due to the awareness that it is necessary to establish a relationship between producers and consumers, in order to have healthy and genuine products, energy saving and a lower environmental impact. The city has always had spaces for agricultural production; today these spaces are limited to the peri-urban area and they are often under the threat of overbuilding and urbanisation. In recent years this risk seems to be reduced both because of the presence of a greater awareness among the citizens about the importance of urban gardens, and due to the economic crisis, these forms of production have been appreciated. There is evidence that both at individual and community level, a growing interest in these spaces where food can be produced. These urban gardens are also sometimes created in degraded areas, hence playing a role in the redevelopment.

The condition of african women working in the fields, and theirs problems