Persone, alimentazione e ambiente.

BCFN YES! 2012

How much water do you need to be a chef?

Marta Antonelli
Marta Antonelli
Italy
King's College London
Italy
Martina Sartori

Raising the awareness of consumers and encouraging a more sustainable use of water resources in the food supply chain

Water is a very critical input in the food supply chain, as well as a key concern. Between 80 and 90 percent of water used by society is used and misused in the production, trade, retail, and consumption of food. The relationship between water and food is inextricable but also invisible. Agribusiness corporations are major agents in the food supply chain. They can play a key role in raising consumers’ awareness through ad hoc campaigns and initiatives. Over the past few years, Barilla has been proposing to its consumers a number of recipes on the back of the packages of their products.
In order to raise consumers’ awareness of the impacts of their consumption choices, we propose to indicate on the back-of-the-package recipe, the total amount and source of water that is needed to produce the ingredients of that recipe.

Shortlisted projects

Italy

Italy

Double Pyramid - from theory to food label
Francesca Allievi
+
Italy

Italy

Make eat!
Marina Bassani
+
Polonia

Polonia

Sustainability in the School Foodservice
Katarzyna Dembska
+
Italy

Italy

How much water do you need to be a chef?
Marta Antonelli
+
Georgia

Georgia

WASTE-FREE, REGENT-FREE AND ENVIRONMENTALLY FRIENDLY COMBINED TECHNOLOGY FOR PROCESSING OF FRUIT AND VEGETABLES
Natia Bejanidze
+
France

France

Sensorial marketing as an innovative tool to promote healthier food consumption for children
Zoë Watteaux
+
USA

USA

The GoodFood App
Behtash Bahador
+
Italy

Italy

Assessment and stimulation of healthy and sustainable eating behaviours: A serious game project to support appropriate food choices
Elena Cadel
+
Indonesia

Indonesia

Fresh microalgae paste stabilization as food substitute
Wahyu Wijaya
+
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