Linking people, places and products. A guide for promoting quality linked to geographical origin and sustainable geographical indications

ABSTRACT Promoting the links between people, places, and agrifood products can be a tool for sustainable rural development in many rural communities of the world. In fact, origin-linked products show quality attributes linked to the geographical places and people as a result of specific local know how and natural resources, and over time, a collective reputation is being built, that is identified by a geographical indication (GI). The definition of this specific quality thanks to a code of practice and the collective management of the GI system are fundamental tools to identify and preserve natural and human resources thus enhancing economic, social and environmental effects. The aim of this guide is to provide local stakeholders with a conceptual framework, concrete illustrations and methodologies for the promotion and preservation of quality products linked to geographical origin and for implementation of GIs. The guide proposes a four-step process in order to strengthen the origin-linked quality virtuous circle. The material presented in the guide derives from experiences of FAO and SinerGI in this field. OTHER INFORMATIONS This book has been jointly produced by the Food and Agriculture Organization of the United Nations (FAO) and SINER-GI EU research project. This book reports part of the results of the research activities carried out within SINERGI research (“Strengthening International Research on Geographical Indications: from research foundation to consistent policy”), STREP, VI EU Framework Program, PRIORITY 8.1, Policy-oriented research (SSP), Coordinators Bertil Sylvander e Gilles Allaire – INRA (F), years 2005-2008, SSPE-CT-2005- 006522. The objective of the SINER-GI project was to build and share a coherent worldwide scientific basis regarding economic, legal, institutional and sociocultural conditions of success for geographical indications. SINER-GI builds on a worldwide network of contributions from many researchers and associated researchers and case studies. A second edition of the book: was published in 2010. The book is published in English, French and Spanish, and it is downoadable at: http://www.foodquality-origin.org/guide/index.html