Sustainability in the food sector: the consumer's side

The food system, from the production phase to consumption and waste, has a strong impact on the environment, health and food safety. Many productions are considered not only from a sectoral perspective, in relation to the ability to produce private goods, but also as a component and "glue" of a more comprehensive and comprehensive territorial development (De Filippis, Henke, 2014; Fabiani, 2015). The connection of products with the elements of the territory emerges clearly, when it allows their companies to find the conditions to exploit their vocation (Peter et al., 2013), through strategies linked to the origin and identification of the product with the territory of origin. The "Made in Italy" is characterized precisely because it expresses a strong link between production, territory, tradition and tourism, embracing more and more sustainable aspects. This is attested by particular certifications such as the "labels" D.O.P., I.G.P. and S.T.G. (EU Regulation No. 1151/2012). Any certification benefits the local economy and increases the appreciation of the different geographical areas, creating a link with the territory from an environmental and social point of view (Arfini, 2018). Among the economic activities, tourism is the one most connected with the environmental and social qualities of the territory and with its cultural and natural heritages. In the promotion of a tourist product, food is considered a part of the place of origin, recognizable by the practices of preparation and consumption of the same, an expression of the bond that a community develops over time with its territory (Quaini, 2008). This is how the concept of “food landscape” comes into play, used as an analytical category for reflections on the socio-spatial identity of food consumption (Appadurai, 1981). This is related to the direct relationship between consumers and the destination in the environment that hosts them (Nicolau, 2008). In these circumstances, the tourist company plays the role of a link between expectations of sustainable experiences, food products and people. Given these premises, the study aims to investigate how sustainability represents the trait d’union between the territory, food production and consumer choices. The work therefore analyzes if there is a link between sustainable consumption and the territory, and if this link can represent the basis of tourism promotion. The key to the work is the sustainable consumer