The Operational Group involved the agro-food chain of Parmigiano Reggiano PDO production in hilly and mountain areas. Traditional fodder systems managed with the haymaking yard are today challenged by climate change, which negatively affects productions and the quality of the hay produced. In the OG, good practices were studied that can enhance grazing and more generally the use of green grass: the characterization of production in different segments of the supply chain and consumer awareness.The OG's results were:

- the characterization in production yield and composition of different varieties/species/accessions of mountain forage crops (alfalfa, forage legumes, grasses) in three agronomic trials with the drafting of a "mountain forage handbook."- Characterization of the fat fraction of bulk milk and Parmigiano Reggiano cheese obtained from cows fed with fresh grass supplementation;

- Carbon and water footprint of farms, dairies and the target product;

- Consumer liking, perception and expectations of Parmigiano Reggiano PDO obtained from milk of cows fed with fresh grass supplementation."

- The evaluation of the potential use of collars with GPS technology for the restoration of marginal areas for grazing without physical fences and drafting of a "handbook on best practices related to the restoration of grazing in ecological successional pasture areas."

- Comparative evaluation of different forage systems with and without the use of fresh grass (production/yield, quality composition, cost of milk production).

Dissemination and transfer of results with a dedicated web page on the CRPA website (parmigianoreggianogreendeal.crpa.it), articles, videos and meetings (in presence and remote). A webinar closed the project.

The dairy farms involved in the OG will directly benefit from the work and the results of the plan and they will have the opportunity to either acquire or deepen innovative skills. All the intervention areas of the plan are immediately applicable in the farms, making the exchange between companies, and especially the training, a formidable tool for the improvement of business practices. 

Indeed, the introduction of green grass in the feeding of all the categories of animals could mean, for the entire Parmigiano Reggiano chain, on one hand, an increase in resilience, an economic saving and an improvement in animal welfare, on the other, a more peculiar characterization of the seasoned product, with distinct organoleptic and health characteristics.

The operators of the sector will find particularry interesting the results arising form: 

- the agronomic and grazing tests; 

- the comparative evaluation of the different forage systems of the farm, i.e hay versus grass versus pasture; 

- the composition of all the forage matrices of the farm; 

- the composition of fatty acids (milk and cheese); 

- the carbon water footprint along the supply chain, i.e. farms, dairy, target product, to set up the agricultural and the supply-chain activity in an eco-sustainable way.