Parmaham commits to measurable sustain­ability

The production of Parmaham has become significantly more sustainable. Following a large-scale project, producers now have their own tool to actively address their environmental impact. The initiative was led by the Consorzio del Prosciutto di Parma and ran from 2022 through early 2025.

Together with the Politecnico di Milano, software developer Enersem, and certification body CSQA, the entire Parmaham supply chain was evaluated. The project used the Product Environmental Footprint (PEF) methodology, a standard recognised by the European Commission. Based on this approach, an environmental profile was created for all hams with a PDO designation. This profile is a requirement for inclusion under the ‘Made Green in Italy’ label.

Software provides insight and targeted improvements

In the final stage of the project, software was developed that allows producers to analyse their energy use and ecological footprint. The tool provides performance insights and tailored recommendations based on individual operations. Many consortium members are now actively using the software.

Added value for the Dutch market

For Dutch retailers and consumers, the project shows that Parmaham is not only a product with guaranteed origin, but also a conscious choice. “The strong connection between Parmaham and its region of origin also comes with responsibilities,” says Alessandro Utini, Chairman of the Consorzio del Prosciutto di Parma. “This project helps producers further reduce their impact while strengthening their position in international markets.”

Prosciuttodiparma.com