Gastronomic Sciences

Our designated #SchoolFood4Change cook trainers are very important to the project. 2 per country - they are driven, experienced & knowledgable cooking professionals, responsible for training peers in their respective countries. A strong will to improve school meals🥣unites them🦾

💫Yesterday we kicked off the #SchoolFood4change event of the year! More than 60 participants from all over Europe will gather at @UNISG Pollenzo, Italy to cook, learn, exchange & dive into the exciting world of sustainable school gastronomy! Stay tuned 4 snapshots from Italy!

This😁happy gang of 22 #SF4C school chefs👩‍🍳👨‍🍳will be together in Pollenzo for 5 days! They will deep dive into skills necessary for the transition to healthier & more sustainable #schoolmeals, focusing on areas such as food preferences, progressive exposure and active learning.

Center for Circular Economy in Coffee launched. In Turin, based on an idea from the Lavazza Foundation, the center promotes the principles of the circular economy and accelerates the sustainable transition of the coffee supply chain. unisg.it/en/press-offic…

The #SchoolFood4Change #H2020 project is a proud Partner Event organizer within the #EUGreenWeek '23 💚, in line with the Year of Skills, focused on the topic of #skills for #transformation to #sustainable and #healthy, #schoolmeals 🍽️. More info here: green-week.event.europa.eu/partner-events…

Proud of our Alumna Elisabeth Paul!

Read the whole piece for yourself here: thenewgastronome.com/risotto/

It's full of beautiful words, the simplicity of an evening at home and - as the name would suggest - risotto 😋

We've all had our fair share of lockdowns over the past two years 🙈 but our newest #TheNewGastronome piece, written by Jesse Dart, is unlike any other lockdown story you might have read so far!

You are in for a treat here: thenewgastronome.com/bean-visionary/

Read it now to learn about visionary Claudio Corallo's story, his vision and the work he did in Africa and South America

With this new #TheNewGastronome article, the title really says it all 🍫

Find the whole piece here: thenewgastronome.com/fred-i/

Our newest #TheNewGastronome article explores what it means to be a Highly Sensitive Person, why it can be a superpower and what a little basil plant has to do with it 🌱

David Jones once wrote: "It is both a blessing and a curse to feel everything so very deeply" 💛

#peace unisg.it/comunicati/ate…

Everyday our activities are a moment of peace building a dialogue, of knowledge and strengthening of diversity. We look to a future in which we continue to build #peace

Find her story about growing her own food on a farm in Costa Rica here: thenewgastronome.com/growing-dreams/

Our newest - and super inspiring - #TheNewGastronome article is dedicated to those dreams that have become reality - like that of our author!

What are you dreaming about, gastronomes? 💭