ICDA

 ASAND’s Foodservice Study Group developed the project to:

• promote sustainable nutrition through a participatory approach and the tools of nutritional counseling;
• strengthen the empowerment of citizens (users, parents, teachers);
• activate a network of municipalities interested in renewing the school food service by valuing local experiences and promoting the exchange of best practices; and
• share a toolkit of practical and replicable tools for use by other local municipalities and professionals.

The project worked with school canteens in a network of 11 Italian municipalities in 3 Provinces. The team planned activities in co-design with users, implemented experimental initiatives together, and interacted with the involved municipalities. 

The activities were structured around four operational challenges:

1. Climate-friendly menus, with the selection of local, sustainable, and low CO₂-emission recipes, proposed and discussed within school meal committees. On the experimental menu day “Farmer’s Dish”, among a total of 462 students, the following outcomes were recorded: the “legume soup with pasta” recipe was consumed and appreciated by 81% of the children, while the “Fettunta” was consumed and appreciated by 85%. Overall food waste remained well below the 30% target threshold.
   
   
2. Standardized food waste recording system, whose results—presented in a poster awarded by the ASAND association as the best contribution during the SPRING 2025 SINPE and ASAND event which took place from 27 to 29 March 2025 in Bari highlight the importance of reducing food waste in school canteens through the adoption of preventive and corrective actions. The poster, attached to this report, documents the entire process: data collection methodology, results, and strategies for waste reduction.
   
   
3. Practical educational workshops, used as a tool for food education aimed at primary school children, involving both teachers and parents. The activity recorded the participation of 93 children and 125 adults (teachers and parents).
   
   
4. Dietitian Help Desk, a free listening and consultation service for families and educators, managed by trained dietitian staff. Sessions were held on a monthly bases from January to May 2025, The help desk addressed nutritional concerns and fostered direct dialogue with families.

On June 26, 2025, a webinar was held to present the project and its results to the participating municipal administrations. A toolkit of educational materials was produced, including brochures, technical fact sheets on best practices, and a recipe collection. All materials will be shared with the ASAND and ICDA associations and with the partner municipalities.