WG Food' survery to identify the knowledge and food choices of university students and university staff, both teaching and non-teaching, of some Italian universities, useful for the implementation of subsequent interventions to promote healthy and sustainable diets for university populations.  The survey will be conducted through 2 successive surveys using structured questionnaires with socio-demographic data collection and the use of validated scales inherent to dietary knowledge, eating habits and food sustainability. The first will focus on "Food Knowledge" in summer-autumn 2022. This will be followed in 2023 by the one on "Food Habits."

This vademecum collects some of the reflections, comparisons and exchanges of knowledge and experiences activated by the RUS Food Working Group in its first three years of activity. The purpose and the ultimate sense of the vademecum are to serve as a guide for a university that wants to undertake in a systematic and integrated way a variety of initiatives on food, as produced, distributed, consumed, wasted by the university community, thus becoming aware and reflective players in the construction of local food policies.