This document discusses the role of academia in transitioning to more sustainable food systems. It notes that the academic role includes motivating the need for changes with scientific data, providing evidence that sustainable changes can mitigate climate change, and developing tools to measure the social impact of sustainable school canteens. An example is given of a university holding a "Green Food Week" where the canteens offered sustainable food to raise awareness through communication and create synergy between civil society initiatives and academic research. The document examines different models and drivers of higher quality school menus in Italy, including examples that use mostly local ingredients and short supply chains.

1. MULTI ACTORS’PERSPETIVES ON THE
ROLE OF ACADEMIA IN TRANSITION TO
SUSTAINABLE
FOOD SYSTEMS
24 OF MAY 2022
12:-14:30 CET

2. Foodinsider: Observatory
Push toward healthy and green change

3. Associated
Scientific committee
Volunteers
Supporters
Goal:
Tasty, healthy
and green
school canteen
menus

4. communication
RANKING
OF SCHOOL CANTEEN MENUS
CASE STUDY
research
training
projects

5. Eating at school:
The sustainable school canteen
revolution that will change
the world

6. At Basque Parliament
At Press Room of Italian Parliament

7. The Ranking of menus: objectives
Observe the quality of school
canteen
Observe the trends
Look for drivers of changes
Increase awareness

8. Different kind of menus

9. Pasta al pomodoro
hamburger
Pasta e lenticchie
Arista alle erbe
Spinaci al vapore
Pasta con verdure
di stagione
Frittata con prosciutto
Fagiolini all’olio
Riso al forno
mozzarella
Pasta al pomodoro
Finger fish
Insalata mista Puré di patate
Base quality of Italian menus
LUNEDI’ MARTEDI’ MERCOLEDì GIOVEDI’ VENERDI’
Carote all’olio
Fiocchi
patate

10. Scaloppina di maiale
alla pizzaiola
Frittata agli spinaci
Patate all’olio
carote all’olio
Pennette integrali
Pasta ai formaggi Pastina in brodo
Polpettine di ceci
Spinaci saltati
Risotto alla parmigiana
Trota agli aromi
Polenta
formaggio
Fagiolini
Cavolfiore gratinato
Frutta a metà mattina Frutta a metà mattina Frutta a metà mattina Frutta a metà mattina Frutta a metà mattina
Example of high quality Italian menu

11. Tuscany pasta
Local fruits
Local meat
Organic and local eggs
Local cheese
Bread made with local and ancient flour
Pizza made with local and ancient flour
Local Oil
Local yogurt
75%
local
83%
Short supply
chain
60%
Organic
food

12. Bologna, 24 marzo 2022
26 marzo
La mensa e la comunità del cibo
Claudia Paltrinieri
Mangiare a scuola: le mense legate a territorio, esperienze a confronto
20 aprile 2022 Claudia Paltrinieri
BIOLOGICO: il prodotto legato al territorio e il territorio come prodotto
Example of a field previously free and now cultivated with ancient grains for the local school canteen

13. Menu models changes according to
goals

14. Different goals
fill
the belly
feed with
healthy food
Nourish
the community’

15. Driver of quality
Regulation
(Green Public Procurement =
Criteri Ambientali Minimi)
kitchens
Network of parents
Vision
Governance
competence
education training
Political
commitment

16. The academic role
• Motivate the need of changes with scientific data
• Give evidence that sustainable changes can mitigate the
effect of climate change
• Develop instruments to measure the value of a sustainable
canteen in a local area (Social ROI for municipal
administrators evaluating aspects that may give reason to
change to politicians)
• Connect civil society and green initiative in the academic
domain: for example the GREEN FOOD WEEK where the
university canteens have offered sustainable food to
students for a week with the supporto of communication

17. Green Food Week in the university canteen

18. Sinergy
Action
(Civil
society)
communication
Science
(University)

19. Thanks
claudiapaltrinieri@yahoo.it