The guiding thread is environmental sustainability, together with the good practices that we can put in place to approach it, in all phases of the approach to food: choice and purchase of products, their preparation and storage, always trying to adopt a healthy and waste-free eating style.
The initiative is part of PRISMA project (Promoting Individual and Social Resources in the Academic World), funded by the Ministry of Universities and Research within the framework of proBEN, conceived by a network of eight Italian universities and the Accademia di Belle Arti in Venice, aims, among other things, to promote awareness-raising activities, information and training for academic communities.
If you didn’t already take advantage, you can do it now by reviewing all the recordings (only italian language):
08.04.2025_ environmental sustainability with Romina Inès Cervigni This seminar aims to describe the state of the art on the efforts that individuals and communities are making or can make to achieve a win-win lifestyle and feeding, that is, literally, where “everyone wins”.
15.04.2025_italian vegetable cuisine with Ilaria Bertinelli Let’s find out how to cook and combine them in order to get the maximum benefits by making them irresistible even for their big detractors.
06.05.2025_grocery shopping with Giorgio Donegani How to read labels: the meeting involves the public in a virtual journey inside the supermarket, reading together and comparing the labels of different products to learn how to choose the best.
20.05.2025_Anti-Waste Recipes with Romina Inès Cervigni In this seminar, it will be possible to go into more detail on a list of recipes for each meal (breakfast, lunch/dinner, snacks), accompanied by general information such as the number of portions, ingredients and seasonality, costs for their realization, the properties and nutritional values related to the individual portion.
27.05.2025_Save and cook in the right way for a healthy and waste-free kitchen with Giorgio Donegani Once you buy food, it is our responsibility to maintain its quality until the moment of consumption, preserving it in the right way. In this seminar we learn how to store foods so that they retain their nutritional value until the moment of consumption.
For more information download the poster at this link.
