Territorial Food Heritage. Is it possible to valorize and to report it to local stakeholders?

The paper explores the cultural and economic significance of food as a heritage asset. It highlights how food represents a community's identity, from cultivation to consumption, and emphasizes the role of UNESCO in recognizing food traditions, such as Neapolitan pizza and the Mediterranean diet, as intangible cultural heritage. The study identifies three key organizations that contribute to preserving and promoting Food Cultural Heritage: Slow Food Presidia, which supports traditional food production; Bio-districts, which integrate sustainable farming with local culture; and Ethnographic Food Museums, which document and showcase culinary traditions. The research examines the economic and non-economic values of food heritage using methodologies like Discounted Cash Flow Analysis and Contingent Valuation Methods (CVM). It proposes an integrated sustainability reportcombining financial and socio-cultural aspects to guide territorial decision-making. The paper argues that enhancing Food Cultural Heritage contributes to sustainable development by promoting economic growth, sustainable agriculture, and cultural biodiversity. The involvement of local communities through Territorial Living Heritage Labs is crucial to preserving traditions and ensuring future generations benefit from them. In conclusion, food is more than sustenance; it is a living heritage that requires protection, valuation, and integration into sustainability strategies to support long-term economic and cultural development.