Why pasta is the prototype for green food

As part of the “Let’s talk about food&science” series of meetings, a work team from the Barilla Group describes in five points why pasta should be considered a sustainable food. First of all, Italian pasta makers promote supply chain agreements that integrate traditional techniques with precision agriculture in order to optimize soil consumption, costs, yields and wheat quality. Moreover, it should be remembered that only 3 litres of water are used to make 1 kilo of pasta. So, thanks to the packaging, pasta is more convenient to transport and store (moreover, packages are made to be 100% recyclable). It should also be added that pasta is part of the Mediterranean Diet, the greenest in the world because it drastically reduces gas emissions and saves about 2,000 litres of water a day. Finally, it can be made even more sustainable through alternative cooking methods that reduce its carbon footprint.

Subscribe to the magazine to read the full article

Browse magazine Magazine subscribers