Persone, alimentazione e ambiente.

BCFN YES! 2012

Sustainability in the School Foodservice

Katarzyna Dembska
Katarzyna Dembska
Polonia
Università degli Studi di Firenze
Polonia

To be environmentally sound is to re-discover Mediterranean diet

Italian's lifestyle is demanding more water then ever. Population has risen to 60 milion, and our dietary patterns have little to do with the widely publicised Mediterranean diet. As the consumption of animal protein rises, water basins are emptied, and the country is plagued by drought. New food practices must be carried out: not only individual changes, but in the community in order to create an "eco-genic" environment. School cafeterias are an ideal setting to promote sustainable living. First of all, numbers have their impact, as we are talking about hundreds, if not thousands of meals served every day. Secondarily, lunch at school has an educative value, ad the younger can learn why and how to act in a sustainable manner.
The water Footprint Extensive Calculator determines the collective impact of a lunch prepared for 1364 customers by the Centralized Kitchen of Quarrata, a small town near Pistoia, Tuscany,. The "water consuming" lunch results in a 995 m3 water footprint, with 70% of it due to meat products. The "water fiendly" alternative provides a 67% reduction of water footprint, while providing a balanced meal of our culinary tradition.

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
+
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy.   Read moreI agree