Open System in bean cultivation for local economical development

The agri-food sector uses large amounts of pesticides and agricultural chemicals and it is also characterized by large volumes of output that are often overlooked and discarded as common organic waste, thus underestimating the qualitative potential hidden in it. The project discussed in this paper employs Systemic Design research method, which is employed for the recovery and re-use of Cuneo Bean supply chain by-products. The research further considers the input and output of each phase within a local production territory. The energy requirements of the cultivation and industrial processes that lead to the final product were studied and highlighted the quality of waste, in order to enter it as input for other production processes, to ensure a close-to-zero impact. Some later improvements were related to the consumption of water, including irrigation, the use of pesticides and harmful substances, selection and cooking process, as well as the creation of innovative packagings The outcome of the project was the sustainable production of the PGI Cuneo Bean. This production method involves high levels of innovation and research. The bean is different from competing products, and has a territorial connotation. The study was accompanied by consumer analysis, in order to discover the product’s ability to meet the needs of consumers. The complex system that emerges is also communicated through marketing and packaging efforts. The project involved many local SMEs, which integrate very different skills, languages and approaches. Through Systemic Design, the environmental impacts are transformed into opportunities to innovate.