According to a of Coldiretti/SWG survey in 2012, 51% of Italians are trying to reduce what they use and food waste through new strategies. They are buying fewer products in large supermarkets; leftovers from meals are thrown own with more consideration than in the past; and more attention is being given to labels and expiration dates on packaged foods. In short, as is clear also from a recent study of the Università di Milano-Bicocca and the Centro di ricerca interuniversitario in economia del territorio (CRIET) - Italy’s Interuniversity Centre of Research into Local Economy - Italians are buying less, but better
Another piece of research
conducted by Coldiretti in 2013, highlights in particular a new trend that involves families: food preparation in the home, such as pizza, bread, pasta and baked goods as used to happen in the not-too-distant past, when the habit of buying and cooking industrial foods or ready-made meals was not as common as it is today.
A visible effect of this contemporary trend, at least in bookshops and on the web, is the spread of manuals
blogs who treat domestic self-production as a hobby that allows you to give vent to personal creativity, to have greater control over the quality of ingredients, and also to save on costs.
The belief that healthy food is an investment in personal health, but also for that of the planet
, sometimes leads supporters of self-production to embrace particular views of the world, such as ecotarianism
, a lifestyle followed by those who choose only food produced in a sustainable way or the theory of voluntary downscaling thanks to the contribution of the French economist Serge Latouche that calls into question the development model that has tended towards unlimited economic growth, proposing that we re-establish the economy starting from more sustainable assumptions.
Creativity and saving
Hundreds of books
, facebook pages and videos on Youtube have sprung up in recent years promoting self-production of food, such as bread made with sourdough, bean shoots or handmade conserves, but also home-made and low cost soaps, toothpastes and face creams, produced with great personal satisfaction, judging by the comments by the authors.
Self-production does not necessarily save time, but it can make economic savings. Making a food product in your kitchen, such as cookies or tortillas, with flour and water is worth it. Just compare the cost of the ingredients used for the self-production (mostly staple foods such as flour, sugar and eggs) with the cost of a pack of the same product purchased at a supermarket.
The recovery of ancient knowledge
This new form of domestic autarky is created primarily from the need to keep costs down, but also a healthier diet without additives or fats of dubious origin and recovering knowledge and craftsmanship that was once the asset of housewives and artisans, lost a few decades ago with the industrialization of food.
There are also facebook groups
springing up whose members exchange simple and economic recipes that most of the time far outstrips the industrial version. Whether you want to self-produce a cream with hazelnut cream, rosemary soap or vegan croissants for breakfast, the ingredients on the web, also with comprehensive video tutorials that show all stages of the recipes in action.
Whoever chooses the path of self-production does not do it just to make ends meet. Often those who set out on this path do not necessarily have a passion for cooking, but over the years has probably matured an ecological conscience that needs to express itself in everyday life, with concrete and sustainable actions. Those who become self-producers look to buy food that is as fresh as possible, natural, organically grown or maybe zero distance, and those who live in the country, or those with a terrace in the city, do not mind the possibility of a small allotment for growing fruit, seasonal vegetables and herbs.