Although the initial notion of "sustainable development" had a purely environmental vocation (natural resources), the concept has been modernized over the decades to also integrate social and economic dimensions (local communities and human potential).
Environmental sustainability: compatibility between a productive activity and the preservation of the components of the ecosystem as well as their ecological interactions. The impacts of this activity must not exceed the capacity of the system to renew the resources consumed and to manage the waste and emissions produced.
Economic sustainability: An organization's ability to manage its resources responsibly and generate sustainable profitability over the long term.
Social sustainability: the ability of a productive activity to maintain social cohesion by pursuing common objectives. This requires reducing negative social impacts and strengthening positive impacts, particularly those that improve the living conditions of workers and the local community.
In the context of the olive grove, we believe that one cannot claim that the olive oil is "sustainable" simply because it applies certain environmentally friendly practices.
For example, if the younger generations do not wish to continue this production model (lack of generational succession) or if the rural exodus leads to the disappearance of local suppliers of organic fertilizers, the olive grove could cease to be sustainable for economic reasons.
Similarly, if owners prefer to employ foreign labour rather than local people, or if an inefficient irrigation system harms groundwater reserves, the sustainability of the olive grove could be called into question on social grounds.
Our recommendation: before choosing your extra virgin olive oil (or any other food product actually), try to confirm the actual producer and "good" does this product is committed to: local varieties, innovation in production systems, quality controls, giving back to local communities, involve local communities, etc)

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