Foods

Objectives

The Foods working group has the objective of guiding the university community towards sustainable food consumption. It studies and analyses food procurement, distribution, consumption spaces, and waste management.

Activities

• Develop a Sustainable Food Consumption Plan
• survey the food habits of the university community to promote the fight against wastage
• promote the consumption of foods with relatively low environmental impact, such as vegetable-based foods
• collaborate with local efforts to reduce environmental costs from transport, promote buffet cafeteria service to reduce food wastage, and work with associations to donate leftover food
• promote awareness campaigns
• intensify networking and collaboration.

Links

RUS Foods

The University participates in the activities of the Foods working group of the Italian University Network for Sustainable Development through its representative Ernestina Casiraghi.

Members

• Daniele De Filippi
  [email protected]
  Sustainability Office – Construction and Sustainability Division
• Riccardo Guidetti
  [email protected]
  Docent – Department of Agricultural and Environmental Sciences (DiSAA), Mobility Manager
• Paolo Simonetti
  [email protected]
  Docent – Department of Food, Environmental, and Nutrition Sciences (DeFENS)
• Daniela Martini
  [email protected]
  Docent – Department of Food, Environmental, and Nutrition Sciences (DeFENS)
• Veronica Landolfi
  [email protected]
  Student collaborator – Department of Environmental Humanities