EIT Food Summer School on Farm to Fork: sustainable production & consumption in public canteens

Connecting students and young professionals from different backgrounds to provide insights into sustainable production and consumption towards healthier diets | Referenti: G. Dinelli, M. Vittuari

  • Data: dal 05 settembre 2022 al 23 settembre 2022

  • Luogo: Online

  • Modalità d'accesso: Ingresso libero previa iscrizione

Do you also have sometimes doubts about the food that is offered in public canteens? And would you like to make a difference?

This programme is aimed at people who are willing to get involved and ready to design and discuss solutions for healthier and more sustainable diets for public canteens with experts and within a network of young innovators.

You will start your journey focusing on one of the most challenging topics in today’s food system – local and organic products; zero waste; alternative proteins – to find ways to co-develop and co-design a creative and innovative idea for a manifesto for sustainable weekly menu, to pitch at the final contest among teams.

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