FONDAZIONE UMG JOINS GREEN FOOD WEEK ORGANIZED BY FOODINSIDER
Fondazione Università Magna Graecia announces that, as last year, it has joined the Green Food Week to ideally sit at this large table where diners from school cafeterias, universities, company canteens, associations, and pediatricians unite to take action for the environment.
This choice aims to significantly reduce the impact of food on climate change, as all scientific studies confirm that the food system generates over a quarter of all greenhouse gas emissions on the planet. Green Food Week is an opportunity to return to the Mediterranean diet, where legumes are the stars of the meal, food is seasonal and local, produced using techniques that preserve soil fertility (organic), all conditions that ensure better food quality while avoiding waste.
From Monday, April 7 to Thursday, April 10, the menu will feature at least one green main course and one green side dish (plant-based, organic, and local), with the highlight of the event on Friday, April 11, featuring a meatless day (no meat or fish) to further reduce pressure on the ecosystem.
The broad participation in Green Food Week, with over 200 municipalities and 60 universities, demonstrates growing awareness of low-environmental-impact eating.
Choosing what to eat can reduce one’s personal environmental footprint; doing so alongside many others in cafeterias has a significant impact on the climate and fosters shared ethical values with deep social meaning. Through Green Food Week, Fondazione UMG aims to raise awareness that we are the climate and that our conscious choices can change the present and future of the planet.