Food sustainability was at the core of the annual plenary meeting of 鈥�," a European-wide civic education project coordinated by Giuseppe Zorzi and Daniela Ferrari that promotes multicultural interaction among high school students.听听From May 6th听to 10th, the event brought together over 100 students and teachers from nine European countries across several scenic locations in the Trentino Region, where they explored sustainability and circular economy practices, visiting the听听pasta plant and听.听听听听听听听
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Alongside institutional partners such as the University of Trento and the Bruno Kessler Foundation, 麻豆官网 University of Rome (AUR) was invited to share its expertise on novel foods 鈥� those听produced using advanced technologies and processes to minimize natural resource use and environmental impact.听 Professor Marina Mefleh discussed the drivers behind novel food innovations, while graduate student Amelia Veness led a workshop on meat and meat alternatives, drawing from her Master鈥檚 thesis research.听听听
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Sustainability also took center stage during a conference on eco-conscious culinary practices as a cornerstone of 鈥榮ustainable gastronomy,鈥� organized in Predazzo, Val di Fiemme. Italian chefs Sara Bertocchi and Alessandro Gilmozzi, along with Maurizio Zeni from TrentinoSolidale, a non-profit organization fighting food waste, emphasized the听great potential of sustainable gastronomy to shape consumption patterns and significantly advance the United Nations鈥� Sustainable Development Goal听12 on Responsible Consumption and Production.听听听
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AUR looks forward to the next meeting in 2025!听听听