Mediterranean diet and food waste – why is slow better? Skills, knowledge, symbols and traditions of sustainable communities.
During the talks, Future Food Institute will be present with Waste To Taste, proposing a food waste upcycling workshop, educational moments and small tastings.
The estimation is that, in Italy alone, 67 kg of food per person* is wasted every year. In 2022, in contrast with the last two years, household food waste already rose by about 15 percent**. It seems clear that the urgency is no longer in question, and although common sense still prevails among domestic anti-waste strategies, we are convinced that this cannot be enough. We think in fact, that technology, through the use of apps and devices for appliance support, can be the reference tool in the fight against waste starting this very day. Drawing from our history we have access to “a range of skills, knowledge, rituals, symbols and traditions, traveling from the landscape to the table.” We ought to reappropriate this “Mediterranean treasure” (Future Food Institute). To achieve this in the context of communities, we believe that the living lab can be a tool for positive and effective change; the dialogue between Mediterranean tradition and anti-waste solutions goes from education to research, from raising awareness to highlighting the uniqueness of the area.
*Food Sustainability Index (FSI), Economist Impact;
** “Il caso Italia” 2022, Waste Watcher International;
Institutional greetings: Stefano Pisani (Mayor of Pollica), Tommaso Pellegrino (President of the Cilento, Vallo Diano e Alburni National Park), Gennaro Maione (President of Consac Gestioni Idriche S.p.a.)
Thematic section: Sara Roversi (founder of the Future Food Institute), Pierluigi Simmini (Area Manager Centro Sud Italia Too Good To Go), Michele Buonomo (Legambiente Campania)
Moderator: Serena Buccolini (RECUP Roma)
Obiettivi di Sviluppo Sostenibile dell’Agenda 2030 correlati: