Practical solutions for the food paradoxes.

Milan Protocol

Comune di Rosignano Marittimo

Comune di Rosignano Marittimo

The Municipality of Rosignano Marittimo joined the Milan Protocol (city council decision n. 68) on the 2nd of April 2015; the commune has always focused on reduce food wastes, promote food culture and aware nutrition.

The school lunch, planned for 3 months/11 years old children attending local public schools, provides an adequate, differential and pleasant lunch, respecting hygienic and health laws and nutritional indications.

The system is based on a complex operative structure, with in-house kitchens and contracted kitchens, both adequately equipped and with qualified personnel.

Pursuing the goal of continuous improvement of the system, we answer the new and emergent needs and we work on developing shared food education.

In particular, the new "grammature" process allows consuming reduction, serving to the children only the right quantity of food (according to the nutrition expert and by the paediatrician); into containers and trays there are not leftovers (except 2/3 lunches in each school canteen, over provided daily for unexpected happens). Inevitably, there may be remains in some dishes, but this process drastically reduced food wastes.

Besides, it's many year now that the Municipality of Rosignano Marittimo, trough the C.E.A. – Environment Education Centre, offers to the schools didactic courses and workshops about food, cooking methods and proper nutrition, specially on the following themes:
- eating habits and Mediterranean diet; natural food and the benefits for our health; the Mediterranean diet food pyramid; the P.A.T. (Tuscany Food Pyramid)
- cultivation rules; from seed to seedling … to understand the origin of food; modern systems of agriculture and breeding, wastefulness and speculation
- knowledge of properties of fruits and vegetables and the importance they have for our health; in season and out of season products and their provenance: long distance or "kilometro 0" food and relative sustainability; local food and globalized food
- the traditions and the local typical dishes; foods and dishes combinations, respecting food needs; ingredients and recipes; different menus and relative combinations of foods according to the nutrient contained in those
- water, as precious and limited asset: where and how we use it; the water footprint of the main consumer goods, best practices and more sustainable actions
- the labels of packaged foods: knowing what we eat every day and promote food awareness because young boys and girls become protagonists of their food choices, aimed at health and wellbeing, without being passively conditioned by advertising and promotional slogans.
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