Symbiotic Agriculture: what it is and why (and where) to try its fruits

The future of agriculture passes from care of the “intestine” of the soil. Is called Symbiotic Agricultureand it is a certified cultivation system that goes beyond organic: in the same way it does not use invasive chemistry and techniques, but the natural fertilizers it uses are particularly aimed at the well-being of the soil microbiota, that is the set of bacteria that populate it. The reason? In this way it is healthier, more fertile, cleaner, absorbs more carbon dioxide and its relationship with the plant which, in turn, are stronger, grow better and that is more resistant to disease, and also better absorb nutrients. Finally, thanks to symbiotic agriculture, as well as being tastier, the fruits are richer from a nutritional point of view.

Science has proven its benefits: a study of British Journal of Nutrition highlighted, for example, that symbiotic agriculture has positively influenced the growth and mineral nutrient content of tomato plants and has improved the nutritional and nutraceutical value of fruits by increasing their lycopene levelsa powerful antioxidant which therefore contributes to cell renewal.

The new Symbiotic Agriculture products from Eataly

In short, everyone wins: theenvironment and we who choose to eat these products. Now we can also find them among the shelves of Eatalywhere so many new products have just arrived, the fruit ofSymbiotic Agriculture: from milk to eggs and then cheeses, jams and fruit compotes, and salads, thanks to producers who invest in the future of the planet, as well as in their company.

«From day one Eataly has been working to create a network and allow small companies to deal with the large market. We welcome this new agricultural model with enthusiasm, believing that the pioneering attitude of the smaller players in the supply chain can infect the larger ones, contributing and raising production standards, the quality of the environment and of our food “: these are the words of Nicola Farinetti, CEO of Eatalypronounced during the round table that was held at Eataly Smeraldo «Symbiotic Agriculture from field to table», Which contained very interesting testimonies.

The testimonials of the experts

For example that of Sergio CapaldoFounder of the La Granda consortium and creator of the Symbiotic Agriculture Certification: «What we eat is closely related to the earth and our second brain: the intestine. Since a healthy soil produces stronger and healthier plants, they will retain more carbon in the soil, will be more resistant to water stress, disease and less in need of treatment, with consequent benefits for the environment, for animals and for humans. . Symbiosis is the greatest success of relationships and collaborations between microbes, microfauna, fungi and plants ». “Agronomic practices, varietal selection and climate change have an important impact on the microbiota of the portion of soil in close contact with the roots”, explained Alessandra Salvioli, Researcher at the Department of Life Sciences and Systems Biology of the University of Turin. “A more conscious management of the field of this enormous natural capital can favor the biodiversity of the microbial communities of the soil, with positive effects on the yield and quality of crops”.

“Studies on the human microbiota are constantly growing – he said Maria Rescigno, professor of General Pathology and researcher at Humanitas University – and searches are highlighting how un healthy microbiota can positively affect the immune system of each of us. Unfortunately, improper nutrition, a busy life and drug abuse can negatively affect the composition of the microbiota and contribute to the development of various pathologies or disorders ». “Feeding the planet by guaranteeing everyone good, clean and fair food is only possible by starting over from biodiversity and reversing a production model that has generated environmental and social disasters”, he continued Serena Milano, Director of Slow Food Italy. “But biodiversity rests on an essential foundation, the soil. This awareness is the link between Slow Food and symbiotic agriculture and is the common thread of the projects carried out in collaboration and with the support of Eataly. In particular, we are about to jointly launch an initiative that aims to save stable meadows, that is, those natural meadows rich in biodiversity that we are unfortunately losing. On the one hand, the project will enhance the milk and cheeses of animals raised thanks to pastures rich in essences, on the other hand, it will accompany those lowland farmers who decide to regenerate exploited land, restoring its biodiversity “.