Fieldtrip to La Lanterna di Diogene: A lesson in sustainability and inclusion
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18 Dec 2024
In a rustic farmhouse along the Panaro riverbank near Modena, Italy, lies La Lanterna di Diogene—a social cooperative where agriculture, gastronomy, and inclusivity come together. Originally established as a farm raising pigs and chickens, and cultivating herbs and plants, La Lanterna also produces its own Aceto Balsamico di Modena. Since 2006, it has operated an osteria (restaurant), offering dishes that celebrate the local terroir while fostering a truly inclusive environment. Its diverse workforce includes individuals with Down syndrome, psychosis, and cerebral palsy, all united by their passion for the land and its bounty.
La Lanterna’s commitment to sustainability and inclusion has made it a beacon of innovation in tourism. On Friday, 13 December, the cooperative welcomed students from the University of Padua’s MSc course in Italian Food and Wine, led by Professor Francesco Pagliacci. This visit was part of the Arqus bottom-up initiative, “Proximity Matters: Transdisciplinary Joint Teaching Activities to Foster Collaborative Networks between Local Food Producers and Tourism/Leisure Entrepreneurs, under Sustainable Development and Climate Change Prismas.”
Connecting academia and communities through Arqus
This initiative, funded through Arqus, highlights the Alliance’s profound role in bridging academic knowledge with real-world practices. By supporting grassroots collaborations like this, Arqus enables students and faculty to directly engage with local communities, building essential bridges between theory and practice. This field trip exemplifies the transformative impact of Arqus bottom-up initiatives, which foster collaboration, sustainability, and inclusion across its partner universities.
A model of sustainability and proximity
La Lanterna di Diogene’s philosophy aligns perfectly with the principles of “Proximity Matters.” Giovanni Cuocci, one of the cooperative’s founders, explained their commitment to short supply chains and ethical production. Nearly all ingredients—from meat and vegetables to herbs—are sourced from their own farm or nearby producers, with the exceptions being vanilla, chocolate, and coffee. This approach reduces environmental impact, supports small-scale producers, and ensures fresh, seasonal ingredients. Giovanni emphasized the cooperative’s practice of visiting suppliers personally to uphold shared values of sustainability and ethical farming.
A dining experience with a purpose
Dining at La Lanterna is more than a meal—it’s an immersion into the stories and traditions behind each dish. Guests enjoy the authentic flavors of Emilia-Romagna while learning about the cooperative’s sustainable practices and inclusive ethos. It’s a powerful demonstration of how local food systems can positively impact both people and the planet.
A lasting impression
It offered a firsthand look at how sustainability and inclusion can coexist in the food and tourism sectors. Experiencing La Lanterna’s innovative model inspired them to think critically about the future of food systems and the importance of fostering local connections in a globalized world.
