Green Food Week, planet-friendly food and Valdigne School lunch

Posted by Erika David op

The initiative is supported by the Dussmann service, which manages the school canteen service, and runs from March 7 to 11 in the communes of Valdigne.

Green Food Week, planet-friendly food and Valdigne School lunch.

The initiative is supported by the Dussmann service, which manages the school canteen service, and runs from March 7 to 11 in the communes of Valdigne.

One week focuses on sustainable food to reduce greenhouse gas emissions. It is Green Food Week, sponsored by Dussmann Service, a company that manages the school canteen service in the municipalities of Valdigne, in collaboration with Food Insider, an association that has been active since 2015, which is involved in the training and supervision of Catering for schools employed. From the 7th to the 11th of March, some communes across the country are inviting local school canteens to come forward to change their offer for a lower environmental impact.

The participants

In Valle d’Aosta, the communes of La Salle, Courmayeur, La Thuile and Pré-Saint-Didier will be committed to provide an environmental impact food in school canteens.

Objectives of the initiative

The purpose is to consume sustainable food to make us more aware and responsible about the weight of food on the planet. Consumption and food production contribute significantly to global warming, resulting in huge quantities of greenhouse gases, to the major factors affecting climate change, to the loss of biodiversity, to the use of water resources, to the compromises of nutrient cycles and agricultural changes.

Food production is estimated to account for a third of all anthropogenic greenhouse gas emissions in the worst sector alone for 15%, which exploits almost 80% of the planet’s agricultural land (IPCC and FAO data).

Sustainable food

During the week of sustainable meal, variations of Dussmann’s dishes are proposed within the school menus to reduce the carbon footprint (the literal carbon footprint), the parameter that allows to determine the environmental impacts that affect climate change, associated with the foods in which Consumes days.

The Menu
Green Food Week, planet-friendly food and Valdigne School lunch
An example of a menu from Bolzano province

First courses based on Cereal with vegetable juicesweaty course full Legumes of the territory and organic, accompanied by fresh vegetables seasonal, local and organic throughout the week.

On March 10th, the proposal for all communes will be the same and will be served for the occasion: crudité of seasonal vegetables, first course of Pasta with vegetable ragout, Meatloaf with roasted vegetables In the seasonal Uebst.

Instructions for use

To explain the reasons for the initiative, Food Insider has developed a toolkit, which is available at this link for parents and teachers, so that they can prepare the children for the event and give them, with special insights, about the Value of legumes, inform about sustainability. Millet and organic food.

Finally, the total number of sustainable foods served during Green Food Week is reported on the Food Insider website. To date, the share has reached 327,000 thanks to the participation of 96 structures, including municipalities, universities and companies that have decided to join the initiative.

The goal of Dussmann in the communes, however, remains to make this number exponential and to share more and more realities.

(re.aostanews.it)

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