Traditional and sustainable food
Promote game meat as a traditional food that is sustainable, traceable, low in water, healthy, fat-free and has a high nutritional value, promoting the creation of a supply chain capable of generating employment and economic returns for communities and territories, actively involving meat processing laboratories, restaurateurs and winemakers. These are the objectives of the "Wild and Good" project which was launched in the region with the collaboration of Confagricoltura Fvg, “AeB Fvg – Ambiente e Biodiversità”, an association that brings together the hunting organizations of the Italian Hunting Federation (Enalcaccia Pesca e Tiro, Arci Caccia) and the Ente Tutela Fauna Fvg.
An exchange of ideas
A project already developed by the “UNA – Uomo Natura Ambiente” Foundation (based in Rome) which, since 2015, has been a meeting place, an exchange of ideas and projects between different worlds: the environmentalist, agricultural, hunting, scientific and academic ones. Through the development of concrete projects, the aim is to create an environmental supply chain to defend nature based on science and biology, avoiding ideological conflicts that risk fueling useless conflicts, hindering the search for pragmatic solutions to environmental challenges.
The two evenings
In this path, the UNA Foundation is supported by several prestigious Institutes, Universities, Associations of the environmental world with which it shares decisions and projects, also thanks to its membership in the IUCN (International Union for Conservation of Nature) and Mountain Partner, of the FAO – UN. At a regional level, the “Wild and Good” project will initially be implemented with two training evenings (already sold out), starting with the first one from the ethical, traced and regular collection of huntable species in nature, moving on to the rules for healthy and sanitary conservation, and ending with slaughtering with the help of expert operators from regional laboratories dedicated to the treatment of the meat itself. The second evening, on the other hand, will be dedicated to the preparation of meat with a real cooking lesson by renowned chefs and instructions on the correct wine/meat pairing by expert sommeliers (source: Confagricoltura).
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