Nationality: Italian
Date of Birth: September 29, 1960
Place of Birth: S. Giovanni Valdarno, Italy
Current Residence: Madrid, Spain
E-mail: f.serafini@thegardenofpeace.org
Education
Agronomist
Specializations:
– Tropical and Subtropical Agriculture
– Seed Production and Control
– Statistical Mathematics for Basic Biological Research
Professional Experience
2019 – Present
President – The Garden of Peace Association
1996 – 2017 – Madrid, Spain
Head of the Research, Development, and Environment Department – International Olive Council (IOC)
– Coordinated scientific research and development projects related to olive cultivation.
– Managed relationships with financial institutions (CFC and European Commission).
– Supervised the technical and administrative monitoring of projects in various olive-growing countries.
Major projects implemented:
– Olive Genetic Improvement: Implemented in Algeria, Morocco, Tunisia, and Egypt.
– Pilot Unit for Olive Oil Quality: Implemented in Algeria, Tunisia, and Morocco.
– Production Forecasting through Pollen Monitoring: Implemented in Spain, Italy, and Tunisia.
– Conservation, Characterization, and Study of Olive Genetic Resources: Project carried out in 21 IOC member olive-growing countries.
– Sustainable Water Resource Management in Olive Cultivation: Implemented in Morocco and Syria.
– Implementation of Pilot Nurseries for Certified Plant Production: Morocco, Tunisia, Algeria, Egypt.
– The Olive Tree as Part of the Solution to Climate Change – CO2 Sequestration. Conference at COP22 in Marrakech.
1994 – 1995 – Rome, Italy
Independent Expert – FAO (Food and Agriculture Organization of the United Nations)
– Provided consultancy on sustainable agriculture projects and international cooperation.
1987 – 1993 – Bolivia
Resident Coordinator – Istituto agronomico per l’oltremare (Italian Ministry of Foreign Affairs)
– Implemented the project “Improved Seed Production and Control.”
Key Skills
– Design and management of international projects
– Development and enhancement of genetic resources in agriculture
– Technical and administrative project monitoring
– Sustainable management of natural and water resources
– Collaboration with international financial institutions
– Leadership and management of scientific teams
Key Publications
– World Catalogue of Olive Varieties
– Production techniques in olive growing
– Code of Good Practices for Sustainable Olive Grove Development
– Olive Glossary
– Software Tool to Determine the Carbon Footprint of Olive OilGutentor Advanced Text
Abstract
Sustainability in olive cultivation and CO₂ sequestration
Olive cultivation is not merely a traditional agricultural practice but a concrete solution to the challenges of climate change. The production of one liter of virgin or extra virgin olive oil generates approximately 1.5 kg of CO₂ equivalent, stemming from agricultural activities, transportation, and processing. However, the true value of olive cultivation lies in the ability of olive groves to sequester CO₂ from the atmosphere. Studies show that, under optimal conditions, an olive tree can sequester up to 10-11 kg of CO₂ for every liter of virgin or extra virgin olive oil produced. This makes the olive tree one of the most effective crops in contributing to the reduction of greenhouse gas emissions. Thanks to their longevity and ability to fix carbon in the soil and biomass, olive trees not only reduce the concentration of CO₂ in the atmosphere but also stabilize soils, preventing erosion and maintaining soil fertility. This contributes to creating a positive ecological balance, in which the emissions produced during the oil’s life cycle are largely offset by carbon sequestration. Furthermore, sustainable agricultural techniques, such as optimal water management and reduced chemical inputs, can further increase the efficiency of CO₂ sequestration and reduce the overall ecological footprint of olive cultivation. International projects, such as those supported by the International Olive Council (IOC), are promoting the adoption of these practices to maximize the environmental benefits of olive cultivation, positioning this sector as a key player in the transition towards low-carbon agriculture.In summary, olive cultivation, thanks to its ability to reduce emissions and sequester CO₂, is emerging as a strategic resource in the fight against climate change, contributing to more sustainable and resilient agriculture.