Local Knowledge and Heritage

Convenor: Abdul Raziq, Alain Farms for Livestock Production, United Arab Emirates

Abstract: Both the environment and human health are directly impacted by the food we ingest. In the vast majority of the world, small-scale farming systems produced wholesome and practical food without harming the health of the land before the invention of vehicles and monocultural factory farming. Nearly the same system is in use in many regions of the world. A sizable percentage of the populace travels both short and large distances with their herds of livestock. Conventional food systems remain closely linked to the natural world, they engage in both agri-farming and raising livestock.
The small-scale farmers raise animals for both food production and land fertilization. Through the grazing of livestock, they replenish the nutrients on the land. Because livestock graze everything left over after the harvest, this method is incredibly sustainable with very little input and nearly no waste. There is minimal to no food processing; instead, the waste is eaten by cattle once again and is recycled into the land as manure. They let other native plants thrive on their farm so they may be utilized as food, herbs, and late-season cattle feed. They also maintain a wide variety of plays as different kinds of livestock and crops.
For the reasons described above, one of the most reliable and sustainable food systems is small-scale farming (integrated livestock and cropland system). Politicians and academics do, in fact, support the system. This system's contribution to food sustenance and its favourable effects on soil health requires a thorough analysis and report to the international community. For the system to be financially maintained, the food produced in it needs to have market opportunities.

Keywords: Traditional Livestock Farming, Traditional food systems, Integrated farming, Soil health, One Health

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Convenor: Julie Deramond, Avignon University, France

Abstract: The panel we are proposing here is based on the results of the Olive4ALL project. We focus on the olive, which is essential in the Mediterranean, as the tree transcends borders, oil sustains populations, sacralizes rituals, soap cleanses people... and embodies a multifaceted heritage: natural and scenic, tangible and intangible, comprised of traditions, conviviality, expertise, and customs. Our idea is to showcase projects aligned with the European program and demonstrate the breadth of our efforts. Proposals related to olive heritage (both tangible and intangible), its promotion through a Portuguese documentary or an exhibition in France, and its contribution to tourism are encouraged. Additionally, we aim to explore the impact of tastings in fostering connections, the role of the Olive Routes cultural itinerary in uniting various stakeholders, and the development of handbooks with recommendations for enhancing heritage for tourism purposes in Greece. Therefore, our panel is keen on exploring how the culinary and gastronomic heritage associated with olives and olive oil can be enriched through tourism, fostering local development. Initiatives from the program's three countries—France, Greece, and Portugal—will be brought together to exemplify some of our research findings.

Keywords: Olive, Heritage, Valorization, Tourism, Sustainable development

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Convenors: Marxiano Melotti, Niccolò Cusano University, Italy; Paolo Corvo, University of Gastronomic Sciences, Italy

Abstract: Gastronomy and food culture are reshaping the urban landscape. Street markets, street food and food streets, as well as wine bars, bistros and fine-dining restaurants, are rapidly growing and spreading in cities. In a general cultural framework that is increasingly focused on emotional and experiential practices, they have become crucial elements in urban strategies for place branding and tourist development.
This is a main phenomenon that concerns very different urban realities, from the street markets of Palermo to the starred restaurants of Dubai, from the wine bars of Venice to the street food of Taipei. This reflects a deep change occurring in urban culture and society, from well-being, lifestyle and leisure practices to some more controversial processes, such as gentrification, touristification, heritage crystallization and commodification.
In a complex and dynamic balance between local and global, this process is reshaping both the meaning of food experience and concepts, such as authenticity related to local culture and identity.
A specific aspect concerns the emergent importance of high-end restaurants inside museums and cultural venues: arts and food appear more and more related, in a peculiar relationship intertwining culture, tourism, leisure and consumption. Venues such as the 3-star restaurants inside the Mudec Museum in Milan are interesting places that show this cultural change and make us think about the new urban landscape.
The panel is open to papers concerning these different but interrelated aspects: foodification of city centres; urban food and wine tourism; cultural change and meaning of food in urban practices; arts and food; museums and food culture.

Keywords: Food, Tourism, Urban change, Museums

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