100 years after its first formulation, and despite its detractors, Biodynamics is alive and enjoying excellent health, amidst national and local events. In Italy, in fact, this environmentally friendly agricultural method continues to spread and gather support from the farmers who practice it and from the increasingly numerous consumers who choose its products for their tables.<\/p>\n
The latest confirmation at Sana in Bologna, where the Association for Biodynamic Agriculture presented itself with a stand with 10 small and large biodynamic farms, representative of the whole country. A stand transformed into \u00aba square of men and women bearers of an idea of \u200b\u200bagriculture and evolutionary economics with a climate of esteem, closeness and active participation for the humanization not only of agriculture but also of the economy and social relations\u00bb as declared by Marco Serventi, national secretary of the Biodynamic Association.<\/p>\n
The Association for Biodynamic Agriculture also keeps pace with research and innovation projects. Also at Sana, the results of the Differ project were presented, financed by a Mipaaf tender on organic agriculture which had the aim of defining agro-ecological practices for the sustainability of organic and biodynamic agro-zoo-forestry systems based on the cultivation of vines and olive trees.<\/p>\n
The speakers, Gaio Cesare Pacini and Ottorino Pantani of the University of Florence, Paola Migliorini of the University of Gastronomic Sciences of Pollenzo and Carlo Triarico, president of the Association for Biodynamic Agriculture, focused on the complexity of field research carried out with a holistic approach, in which numerous agronomic and climatic variables must be taken into account. For organic and biodynamic research, a specific methodological approach is required and the key is to plan a continuity of public support for the active collaboration of organic farmers’ organizations in research.<\/p>\n
For a project that ends, one that opens. A territorial project aimed at organic farmers because, let’s remember, all biodynamic farmers are also organic. On a national scale it involves 10 regions and will involve the olive growing, viticulture, fruit growing, horticulture, cereal growing, medicinal herbs, beekeeping, cattle breeding and poultry breeding supply chains.<\/p>\n
The Innovazionebio project – Training, conversion support and market for the Italian organic primacy, was recently financed by the Ministry of Agriculture and is based on three pillars.<\/p>\n
Training, with professional courses and seminars, support for companies through inter-company exchanges and visits to farms and dissemination with publications in sector magazines, national newspapers in print and online.<\/p>\n
45 companies from all over the country are already present in the starting blocks, including 2 consortia and 1 producer organisation, but all interested organic companies can request to participate in the project activities.<\/p>\n
From global to local, the commitment to biodynamics is not only at a national level but also on the territory. An example is the participation of Carlo Triarico, last September 10, at the conference held in Tivoli “Changing perspective by cultivating the vine: beauty, identity, historical memory generate training and new awareness for the landscape and tourism” for the valorisation of the Slow Food Presidium of the Pizuttello di Tivoli grape.<\/p>\n
The historic sharing of values \u200b\u200bbetween Slow Food and the Biodynamic Association could find an area of \u200b\u200bcollaboration precisely in Tivoli, for a biodynamic management of the Pizzutello vegetable gardens and the gardens of Villa d’Este, one of the symbols of the Italian Renaissance and a UNESCO world heritage site.<\/p>\n
Archeochef Gabriella Cinelli, trustee of Slow Food Tivoli and Valle dell’Aniene, also testifies to this.\u00a0 \u00abDuring the Conference \u2013 said Cinelli \u2013 we established the collaboration between the Association for Biodynamic Agriculture and the Community of Pizzutello Grapes in the Tiburtino landscape of the Slow Food Tivoli and Valle dell’Aniene Aps Association.<\/p>\n
In this context we have started recruiting young farmers for the Pizzutello School and we are preparing, together with experts, an educational plan which will also include the activation of biodynamic skills. And the collaboration will also continue with the recently established Gal Terre Sabine and Terre Tiburtine, in which our APS will carry out the project to extend the production capacity of Pizzutello grapes grown with the biodynamic method.”<\/p>\n
<\/p>\n
Progetto Innovazionebio finanziato dal MASAF – PQAI 01 – Prot. Uscita N.0580828 del 19\/10\/2023 CUP JB1523000560001<\/p>\n","protected":false},"excerpt":{"rendered":"
100 years after its first formulation, and despite its detractors, Biodynamics is alive and enjoying excellent health, amidst national and local events. In Italy, in fact, this environmentally friendly agricultural method continues to spread and gather support from the farmers who practice it and from the increasingly numerous consumers who choose its products for their […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-21471","post","type-post","status-publish","format-standard","hentry","category-corsi"],"yoast_head":"\n