A well-managed pasture gives fodder with good nutritive value and the guarantee of a positive impact on the health of the animals and on the quality of milk, cheese and butter. From an environmental point of view it takes on a very important ecological value, favoring control of the green spaces of a region and of plant biodiversity. However, the lands available for use as pastures are at ever more risk, between uncontrolled development and complete abandon. What can we do to save this resource?

Chaired by: Cinzia Scaffidi, Slow Food Studies Center, Italy

With:
Guy Beaufoy
, European Forum on Nature Conservation and Pastoralism (EFNCP)
Alessandro Boasso, Azienda agricola Amaltea, Italy
Sonia Chellini, Slow Food Umbria, Italy
Roberto Rubino, president ANFOSC, Italy