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Eugenio Morello: ISCN Working Group 2


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Eugenio Morello: ISCN Working Group 2

  1. 1. Working Group 2
  2. 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
  3. 3. Via CeloriaVia Celoria PiazzaPiazza LeonardoLeonardo da Vincida Vinci PolitecnicoPolitecnico UniversitàUniversità BestaBesta Ist.TumoriIst.Tumori UniversitàUniversità Orto BotanicoOrto Botanico UniversitàUniversità UniversitàUniversità PolitecnicoPolitecnico Centro SportivoCentro Sportivo GiuriatiGiuriati Centro SportivoCentro Sportivo CrespiCrespi Via Celoria Via Mangiagalli UniversitàUniversità ViaPonzio ViaGolgi ViaV.Peroni MensaMensa ViaColombo Via Bonardi PolitecnicoPolitecnico RomanoRomano ViaV.Peroni PARCO UNIVERSITARIO-CITTADINO DA VINCI-CELORIA ALTRE VIE STRATEGICHE ZONE VERDI UniversitàUniversità livability, sustainability and identity of the university district in Milan
  4. 4. ISCN 2014 | Pushing Boundaries Creating alignment towards sustainability
  5. 5. Map of activities 2013 38 main activities carried out in 2013 Initiiatives in collaboration to lacal municipality in Piazza Leonardo
  6. 6. 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.
  7. 7. 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  
  8. 8. WG2: Food and Nutrition on campus 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
  9. 9. WG2: Food and Nutrition on campus RELEVANCE
  10. 10. WG2: Food and Nutrition on campus ACTIONS !  Research, dissemination and data collection !  Social integration !  Water policies !  food offer and cooking
  11. 11. WG2: Food and Nutrition on campus 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
  12. 12. WG2: Food and Nutrition on campus ACTIONS !  Research and dissemination:
  13. 13. WG2: Food and Nutrition on campus ACTIONS !  Data collection: !  Parla come mangi (Unimi) : survey on students food behavior (Unimi) launched in the Spring 2014: more than 7.000 answers!
  14. 14. WG2: Food and Nutrition on campus 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.).
  15. 15. WG2: Food and Nutrition on campus ACTIONS !  Social integration !  Shared vegetable gardens Coltivando initiative:
  16. 16. WG2: Food and Nutrition on campus ACTIONS !  Social integration !  The Poligarden project : replacing parking lots with small public spaces and vegetable gardens Proposed and run by students with no funds
  17. 17. WG2: Food and Nutrition on campus ACTIONS !  Water policies !  Installing drinking water fountains !  Installing drinking water house
  18. 18. WG2: Food and Nutrition on campus 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
  19. 19. WG2: Food and Nutrition on campus 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) ISCN 2014 | Pushing Boundaries
  20. 20. WG2: Food and Nutrition on campus 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 ISCN 2014 | Pushing Boundaries
  21. 21. WG2: Food and Nutrition on campus IDEAS AND PROPOSALS !  Projects by students 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. ISCN 2014 | Pushing Boundaries
  22. 22. WG2: Food and Nutrition on campus IDEAS AND PROPOSALS !  Projects by students 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. ISCN 2014 | Pushing Boundaries 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.