ANDISU Awarded for Guidelines on Sustainable University Catering

Rome is hosting the fourth edition of the 'Summit of good, healthy, sustainable canteens and opportunities for the country', promoted by Foodinsider together with the Department of School, Training and Labour of Roma Capitale and the Municipality of Rome V. The event represents a reference appointment for the topic of canteens in Italia, with a focus on goodness, quality, sustainability and links with the territory. For the occasion ANDISU, the National Association of Organisations for the Right to University Study, received an award for its contribution to the dissemination of innovative and sustainable models in university catering, through the creation of new Guidelines dedicated to the sector.

"We are really proud to participate in this initiative," explains Emilio Di Marzio, ANDISU president, "and to have seen our work rewarded by an independent observatory such as Foodinsider, which has been analysing and evaluating Italian canteens for a decade, rewarding the most virtuous realities. We are happy because, as an organisation that brings together more than 40 stakeholders in the right to university study in Italia, we have put the well-being of students at the top of our priorities, including through quality meals and collective catering that embraces the principles of sustainability and inclusion. Every day," Di Marzio recalls, "Italian university canteens serve over four million meals, playing a crucial role in the right to study, food education and public health promotion. With the new 'Guidelines for Sustainable University Catering', ANDISU has for the first time offered right-to-study bodies a real operating manual to accompany the sector's ecological transition.

We want to propose a shared and replicable model,' he added, 'to make the entire university catering chain more sustainable, integrating environmental, economic and social sustainability in a concrete way. The Guidelines address key issues such as reducing food waste, choosing ingredients with a low environmental impact, the conscious use of energy and water, and responsible waste management. Taking care of our students, also through food, is what makes our universities a reference point at European level, raising standards and setting the goal of a healthy meal, affordable for everyone," Di Marzio concluded.