Eugenio Morello: ISCN Working Group 2

Working Group 2
Campus wide planning and target setting.
Research Agenda:
Principle 2 of the ISCN-GULF Sustainable Campus
Charter
To ensure long-term sustainable campus development,
campus-wide master planning and target-setting should
include environmental and social goals.
ISCN 2014 | Pushing Boundaries

Via CeloriaVia Celoria
PiazzaPiazza
LeonardoLeonardo
da Vincida Vinci
PolitecnicoPolitecnico
UniversitàUniversità
BestaBesta
Ist.TumoriIst.Tumori
Orto BotanicoOrto Botanico
Centro SportivoCentro Sportivo
GiuriatiGiuriati Centro SportivoCentro Sportivo
CrespiCrespi
Via Celoria
Via Mangiagalli
ViaPonzio
ViaGolgi
ViaV.Peroni
MensaMensa
ViaColombo
Via Bonardi
RomanoRomano
ViaV.Peroni
PARCO UNIVERSITARIO-CITTADINO DA VINCI-CELORIA
ALTRE VIE STRATEGICHE
ZONE VERDI
livability, sustainability and identity
of the university district in Milan

Creating alignment
towards sustainability

Map of activities 2013
38 main activities
carried out in 2013
Initiiatives in
collaboration to lacal
municipality in Piazza
Leonardo

WG2: Food and Nutrition on campus
RELEVANCE
Structure and management of the initiative: how proposals and ideas are shared,
discussed and implemented by the POLIMI, UNIMI and local communities.

Governance of the project
Thema&c
tables

propone

Report
ISCN

produce

administration
Technical
offices
ENVIRONMENTAL

MANAGEMENT

GROUP
POLIMI

GOVERNANCE

masterplan

ENVIRONMENTAL

MANAGEMENT

GROUP
UNIMI

Comunità

CITTA’

Technical
oﬃces

Comunità

POLIMI
&

UNIMI

Ac&vi&es,
ac&ons,

results

RELEVANCE
Food&Health: sustainable lifestyle and sociocultural topics
•  investigating topics related to food (nutrition
education, nutrition and healthy lifestyle, healthy
food)
•  investigating topics related to health (food and
diseases, diet therapy, eating disorders, alcohol and
diet)
•  advising on proper nutrition for athletes
•  proposing food not only as a commodity but as a tie to
land and nature
•  deepening historical, social, ethno-religious and
economic aspects associated to food
The thematic table Food&Health was established in 2013 by UNIMI

RELEVANCE

ACTIONS
!  Research, dissemination and data collection
!  Social integration
!  Water policies
!  food offer and cooking

ACTIONS
!  Research and dissemination:
!  The main event (Sustainability Day in 2013) was
dedicated to sustainable nutrition: Alimentazione
e sostenibilità (October 23, 2013)
!  Seminar Salute e alimentazione: sostenibilità
nella filiera agroalimentare, in collaboration with
Barilla Center for Food Nutrition (BCFN)
!  Biogesteca project on sustainable agriculture
(Unimi)
!  Culture and Food seminar: Mangiarsi le parole.
Cibo, vino e convivialità nella letteratura italiana

ACTIONS
!  Research and dissemination:

ACTIONS
!  Data collection:
!  Parla come mangi (Unimi) : survey on students food behavior (Unimi)
launched in the Spring 2014: more than 7.000 answers!

PROPOSALS
!  Bottega della Sostenibilita’ (UNIMI)
Design a new space in which to taste and buy food
1) Create a food chain close to the students and the
citizens of the district
2) Create a pleasant place on campus
Bringing sustainability into the food chain:
the philosophy of the "Bottega"
1. 0 Km Products and produced within specific
social contexts (university chain);
2. Products in integrated pest management,
biological but always according to the logic of
transparency;
3. Innovative vending machines with alternative
products;
4. The experience of a “gruppi di acquisto
solidale”(GAS);
5. A shared management with the students
population.
6. Construction technologies based on sustainability
principles (materials, technologies, etc.).

ACTIONS
!  Shared vegetable gardens
Coltivando initiative:
http://www.coltivando.polimi.it

ACTIONS
!  The Poligarden project :
replacing parking lots with small public spaces and
vegetable gardens
https://www.facebook.com/poligarden
Proposed and run by students with no funds

ACTIONS
!  Water policies
!  Installing drinking water fountains
!  Installing drinking water house

ACTIONS
!  Cooking
!  Installing microwave areas on campus for
students
!  Food offer
!  A local organic market promoted by the local
community on the main university square in
2013 but not renewed because of lack of funds
(due to costs of public soil occupation)
!  Sustainability policies for cafeterias on
campus: introduction of stricter recycling and
packaging policies (main issue: the long term
contracts with the service provider)
!  Mirtilla – organic food vendor machine, selling
local organic blueberries (Unimi)
!  Proposal for the construction of the “Bottega
della Sostenibilita’”, a coop run by students
and selling food produced by the university
farm in the country side (Unimi) – ongoing,
looking for funds

IDEAS AND PROPOSALS
!  Discarded Food policies:
!  Organic waste already collected by the public waste
management, but a local reuse through composting
areas was considered
!  Introducing organic waste collection in outdoor spaces
on campus
!  Projects promoted by students aiming at reducing food
discard and packaging at the cafeterias and local
markets
!  Riporta.MI
!  Color your lunch
!  Save the bio (discarded food from local markets to be
reused by local restaurants)

IDEAS AND PROPOSALS
!  Projects by students
Color your lunch
To review the
process of meal
distribution by
asking students to
take care of the
washing their dishes.
! Game and credits
to invite students to
use the dishwasher

IDEAS AND PROPOSALS
Save the Bio
the service is designed to recover still edible
food that is discarded every day in the local
markets, because of the close expiration date
or visually imperfect.
The goal is to make these products into a raw
material for the preparation of the menus of
the restaurants in the neighborhood, so as to
stem a profound environmental and economic
inefficiency and at the same sensitize
consumers and food retailers on possible
alternative distribution systems.
An app was designed to put in contact the
food retailer, the restaurant owner and the
restaurant client.

IDEAS AND PROPOSALS
Riporta.MI: “rifiuta il rifiuto” “refuse the refusal”
The service is designed to reduce the waste of disposable tableware and the
relative amount of waste generated and disposed every day from the university
cafeteria.
IoRiusoLeCassette
A service for the reuse of fruit and vegetable boxes
Every year in 95 weekly food markets of Milan more than
4000 tons of boxes are thrown. The City Council annually
allocates more than € 220,000 for the costs of disposal. But
there is an alternative. We have developed a system for
reusing used boxes, which was created with the aim to bring
together farmers, traders and sellers tired of witnessing this
daily waste.

Eugenio Morello: ISCN Working Group 2

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Eugenio Morello: ISCN Working Group 2