The Food WG deals with how food is consumed in universities, by students and staff, in order to make universities a model of sustainable food consumption for the territory. The Working Group deals with issues such as the supply, distribution and consumption of food and the management of related waste. It also deals with food education and sustainability and its relations with other subjects. The WG aims to produce knowledge on the university food phenomenon, collecting and disseminating data and promoting exchange of experiences and best practices.



Dansero Egidio

Università degli Studi di Torino

Di Renzo Laura

Università degli Studi di Roma "Tor Vergata"
Operational contact

Tecco Nadia

Università degli Studi di Torino


Friday 23 September 2022
A overview regarding sustainable gastronomic sciences by the Università degli Studi di Scienze Gastronomiche, with the Università degli Studi di Torino

Symposium Toward the International Society for Gastronomic Sciences and Studies

Deadline: July 1, 2022

Description: Call for Papers for the Symposium scheduled on September 23-25 in Pollenzo and Torino

WG activities

VADEMECUM - Italian Only

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.

Green Food Week

From 7 to 11 March 2022 was Green Food Week: the initiative to promote planet-friendly food, coordinated by Foodinsider.

WG Food supported the initiative


Insight materials

Documents of WG

Documents produced 
Illustrated reports
June 25, 2019 - Report of WG Foor - Images created by Margherita Brunori (@BruMargherita)
November 28, 2019 - Report of WG Food - Images created by Margherita Brunori (@BruMargherita)

More documents

2019 - Food Atlante - Le università e il cibo, Buone pratiche verso un'alimentazione sostenibile negli atenei - Edited by Egidio Dansero, Franco Fassio, Eleonora Sirsi, Nadia Tecco