BioBenessere, the three-year project co-financed by the European Union (EU) and Italy for the promotion and valorisation of European-grown organic food and agriculture products continued its US journey last week following stops in Oakland, New York, San Francisco and Berkeley, according to a news statement from the organizers.
The roadshow headed for Miami, Florida, with participation at a Florida-based meeting on 30 October coordinated by Pro.B.E.R., the association of producers of some of the most important organic food and agriculture companies.
Titled “Organic diet for wellbeing: proposals to contrast the international market crisis and sustain public responsibility”, the seminar sought to place a spotlight on the use of organic products in a Mediterranean diet – a food model that thanks to its scientifically proven positive effects on health is now undergoing increasing success all over the world, especially in the US.
“The protagonists of the seminar were organic extra virgin olive oil, pasta and tomato sauce, the top products from the rich “BioBenessere” range of products and the basis of the Mediterranean diet,” organisers said.
“The “BioBenessere” range also includes other high quality products such as balsamic vinegar, wine and Parmigiano Reggiano cheese, all products obtained using modern cultivation techniques in respect for the environment and health and guaranteed by the Community control system.”
After an introduction by John Battista, of the ICE (the Italian Foreign Trade Institute) in New York, the seminar continued with the presentation of the “BioBenessere” program by Sergio Bianchi, of Federbio (Italian Federation of Organic agriculture and Biodynamics). After the presentation came a speech by prof. Kathy McManus (MS, RD, LDN Director, Department of Nutrition Brigham and Women’s Hospital, a teaching affiliate of Harvard Medical School), who talked about “Wellness & Life style, the use of organic products in the Mediterranean diet”. To conclude, Raffaele di Sabato (an oil expert) discussed the “Organic extra virgin olive oil: nutritional aspects and consumption. How to test its quality”.
After lunch, there was a guided tasting session of organic products and the activities went on with two speeches on “Organic products in school canteens” by the vice president of Pro.B.E.R. Natale Marcomini (the experience in Italy) and by Chef Ann Cooper (the situation in the US). Tiziano Guerra, an organic products expert, discussed instead “Nutritional aspects of pasta and tomatoes: the base products for the Mediterranean diet”.
Jack Hayes, vice-president for Publix, presented the “Area verde” (Green Area) project, a tool for increasing the diffusion of organic products in sales points around the US. Then there was a round table discussion on “Techniques and strategies for increasing the consumption of organic products on the US market” with Sergio Bianchi of Federbio as moderator and the participation of Whole Foods (represented by Natalie White, manager & PR manager), Italcibus and Cisco, some of the most important distribution chains in the US.
After an organic wine tasting session guided by sommelier Pasquale DiBari, the seminar ended with a dinner based on organic products.
