What Italy Taught Me About Food Origins, Sustainability and Consumer Trends
Discovering Food Culture in Italy
After spending two years in Rome, Italy, I returned to my home country, Uruguay, with a deeper appreciation for Italy’s food culture and the way people think about food. It made me reflect on how often we truly consider the origins of what we eat. How often do we know where all the ingredients on our plate come from?
Food Origins and the Italian Way
For most of us, that’s not an easy question to answer. But for Italians, it’s a different story. Italians care deeply about their food. As Francesco Lollobrigida, the Minister of Agriculture, Food Sovereignty and Forestry, said at the 2024 World Food Day Ceremony:
“Per l’Italia il cibo non è solo nutrimento, è cultura, è tradizione, è produzione, è valore” (“For Italy, food is not just nourishment; it is culture, tradition, production, and value”).
Italian food is famous all over the world, and you can find Italian products and restaurants almost anywhere. But during my time in Rome, I realised how little I actually knew about their food culture. For example, each region in Italy has its own traditional dishes, which are closely linked to the ingredients they produce locally. In Rome, the three iconic pasta dishes—cacio e pepe, amatriciana, and carbonara—are based on local ingredients like Pecorino cheese and guanciale.
Many local products are commercialised to reflect their origin. As an expat, I initially found it strange to see so many certifications on food labels, many of which I didn’t understand. I was amazed by the variety of wines, cheeses, and cured meats available—many with certifications I’d never seen before. Over time, I learned more about Italian cuisine and the traditions behind it. I even discovered my favourites: Pecorino Romano DOP (a type of cheese) and cacio e pepe—a pasta dish made with Pecorino Romano and black pepper. In fact, I can now even find Italian Pecorino Romano DOP, Parmigiano Reggiano DOP, and Grana Padano DOP in Uruguay, which brings a taste of Italy to my home country.
Global Beef in Italian Grocery Stores
I was also surprised to find beef from Argentina and Ireland at the small grocery shop near my place. The shop even linked the meat’s origin to its flavour and tenderness. Larger supermarkets offered beef from places like the United States and other countries, giving shoppers the chance to choose based on the origin and quality of the meat.
Beef Origins on Restaurant Menus
This focus on origin was also clear in restaurants. For example, “la vera bistecca alla fiorentina” (authentic Florentine steak) is made with Chianina beef, a native Italian breed.
Although Italy doesn’t have many international restaurants, I did find a few Argentine and Brazilian ones in Rome, offering cuisine similar to what I’m used to back home. Unfortunately, I never came across a Uruguayan restaurant. However, I did find a place in Trastevere that had one beef dish labelled “Grilled Uruguay Beef Steak.” I was both surprised and proud to see it on the menu, so I asked the waiter for more details. He told me that the Italian chef had specifically chosen that beef because he liked it so much, and it had been quite popular with their customers.
Later, I found another restaurant that described its meat in detail on the menu, including options like “Black Angus Uruguay” as well as other breeds and origins, such as “Black Angus America Creekstone Farm” and “Fiorentina di Rubia Gallega.” It became clear to me that the origin of the meat was an important feature—even on the menu.
Italy’s Leadership in Food Certifications
It all made sense when I attended the 2024 European Federation of Animal Science Annual Meeting. Professor Macciotta explained that Italy has the highest number of European Union food certifications, including Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Speciality Guaranteed (STG).
What Do PDO, PGI, and STG Mean?
- PDO (Protected Designation of Origin): These products have the strongest links to their place of origin. Every part of their production, processing, and preparation must occur in the specified region.
- PGI (Protected Geographical Indication): This certification highlights the connection between a specific geographic region and the product’s name. For most PGI products, at least one stage of production, processing, or preparation takes place in the region.
- STG (Traditional Speciality Guaranteed): This label recognises traditional preparations whose uniqueness is rooted in a specific recipe or production method.
In 2022, Italy had 853 certified products, making up about 20% of the income from the agri-food sector. For instance, Parmigiano Reggiano DOP contributed €1.72 billion, and Prosciutto di Parma DOP added €932 million.
Changing Consumer Preferences
Food origin isn’t the only factor Italians consider when it comes to their meals. Some of them are reducing their red meat consumption or adopting vegetarian diets due to concerns about climate change. I only saw one restaurant in Verona that displayed such details, with menus including the carbon footprint of each dish alongside its nutritional content. This level of transparency reflects a growing trend in consumer awareness and may influence eating habits in the years to come.
These trends fit with the EU Agricultural Outlook 2024–2035, which shows that Europeans are slowly changing their eating habits. Beef and pork consumption is expected to fall slightly, while plant-based proteins and innovative dairy products are becoming more popular.
Animal Welfare: A Growing Concern
Another concern is animal welfare. According to Eurobarometer (2023), 84% of Europeans believe that the welfare of farmed animals should be better protected in their country.
This topic was a major focus at the 2024 European Federation of Animal Science Annual Meeting, where E. Nalon challenged animal scientists to consider the future of farming. She outlined a vision for 2050, where Europe not only maintains its leadership in animal welfare but also becomes a global innovator in sustainable plant-based foods, meat alternatives, and cellular agriculture.
A Surprising Lesson in Tuscany
During a technical tour in Tuscany, I visited a Chianina farm where the cows were raised outdoors during early stages and later fattened indoors. To my surprise, the outdoor area lacked grass—very different from the lush pastures I was used to in Uruguay and New Zealand, where I had lived previously. This challenged my assumptions about cattle farming and made me realise how my background shaped my expectations.
It also raised questions about consumer perceptions. Do people truly understand how different farming systems work, or are their views shaped by what they have seen or heard, often through the media? There seems to be a significant gap between the general public and the farming sector. Providing clear information about production systems, environmental impact, and animal welfare could help bridge this divide. Including details on ecosystem services alongside nutritional and sustainability data might also encourage more informed choices.
Final Thoughts: Why Food Origins Matter
Knowing where our food comes from and how it’s produced can influence consumer trends and make people value animal products more.
What about you? How important is it to know the origins of your food or its impact on the environment? I’d love to hear your thoughts—feel free to share them!
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