First dinner at IWRW is a welcome to the local cuisine!
"Eating local" is not equally easy everywhere. The more extreme the climatic conditions, the more limited the choice of products that can be produced in one place. Due to the restrictions on fruit and vegetable cultivation, the Alpine region is thus mainly known for animal products and grains. Nevertheless, the Alpine region is characterized by a culinary diversity that often only becomes apparent at second glance. In the rural cultural landscape, specialities have developed over centuries, some of which differ even from valley to valley.
A second big theme, besides the difficulty in production of vegetables and fruits, is the long winter; for which it is necessary to build up stocks
Since there were no refrigeration facilities in the Alps in earlier times and nothing could be harvested during the winter months, preserving food played an important role in Alpine cuisine.
Over the next few days you will explore the region and settle in. Come back later to talk about the impact of local food!
What are the impacts?
We'll start by giving you some objectives (regarding Regionalisation of food production) and their wanted and unwanted effects:
Increase in regional added value
Pro
- Value creation takes place in the region itself
Con
- Lower Gross regional product (GRP) due to comparative cost disadvantages.
Regional job security
Pro
- Establishment of decentralized marketing and processing companies
Con
- Loss of employment opportunities in businesses "exporting" from the region. If all regions promote regional foods, the Paradox of competition occurs
Cultural identity
Pro
- Identification with the region, strengthening of regional traditions
Con
Pork barrel / Kirchturmdenken, xenophobia, isolationism, regionalism
The arguments above are taken from this article (german). Can you think of any others?
Is there an overlap with wildlife?
Yes. Especially in a habitat like the Alps one needs to find a way to deal with the fact that man is getting closer to the wilderness and its animals.
What do you think?
"The idyllic landscapes and villages of Val Müstair in the southern valley of Graubünden cannot hide the fact that the livelihood of the valley community is at risk. This is because the organic mountain cheese dairy in the village center of Müstair is on the verge of going out of business. 12 organic mountain farmers depend on the cheese dairy. They deliver milk there every day. If the milk can no longer be processed directly in the valley, it has to be transported over two passes to the lowlands, which makes little sense from an ecological point of view and is also expensive for the farmers. The only thing that can help is a new building.
This costs around 4.5 million Swiss francs and is financially supported by both the canton of Graubünden and the federal government. Nevertheless, uncovered costs remain."
This text origins from an article from 2018 (german only).
Picture: Copyright Modunita architects SA (source)
Credits:
Created with images by Foto Zihlmann - "Dorf Santa Maria" • Gorodenkoff - "Aerial Drone Shot: Long Haul Semi Trucks Driving on the Busy Highway in the Rural Region of Italy. Agricultural Crop Fields and Hills in the Background" • STOATPHOTO - "Value chain Business Concept. Hand with marker writing." • Dusko - "Manual workers in cheese and milk dairy production factory. Traditional European handmade healthy food manufacturing." • Jacob Lund - "Female farmer gathering fresh vegetables on her farm" • muslian - "Selective focus of fresh organic vegetable grown using aquaponic or hydroponic farming." • Solid photos - "Harvester combine and tractor harvesting wheat on sunny summer day" • Falko Matte - "Raclette" • BIB-Bilder - "Wild boars have agitated the pasture in front of the hunter's high seat with their strong noses. For the hunter, this is a problem as he has to pay for game damage in his hunting area."