Is a transition from intensive agriculture to sustainable agri-food practices in Apulia possible? Alternative food networks in Salento

Olive oil and olives’ production have a tradition of centuries in many countries and have represented a distinct character of food production in Mediterranean history. The production of olive oil has increased in the last two decades, reaching unprecedented levels. The Apulia region in Southern Italy is one of the main agricultural regions of the country, and its position and climate conditions have offered a favorable environment for the cultivation of many plant species, contributing to 50% of the nation’s olive oil production. In past decades, intensive systems characterized by monoculture techniques have increased, and Apulia is no exception. However, the use of land exclusively dedicated to a single type of production presents several risks. Apulian agriculture has suffered from the impacts of climate change, and over the years, the intensification of farming practices has led to soil degradation, facilitating, after 2013, the spread of Xylella Fastidiosa, a bacterium that strongly affects olive trees. The struggle against Xylella, responsible for the “Olive quick decline syndrome” (OQDS), led to the cutting of 21 million olive trees in just ten years. In the region, several associations have mobilized and pushed for a transition to more sustainable agricultural practices. This article will focus on analyzing how different associations in the region of Apulia can impact the transition to more sustainable agriculture. Two main questions are addressed: Which characteristics do the actors in the South of Apulia who are pushing for a transition to more sustainable agriculture have? What are their visions, potential obstacles, and how are they mobilizing in favor of this transition?