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University Food Policies

A cura di: Davide Fassi

University Food Policies

Designing Sustainable Food Systems on Campus

Universities are increasingly recognised as key actors in the transition towards more sustainable, inclusive, and resilient food systems. The volume introduces a set of guidelines for university food policies and investigates their application through prototyping activities carried out in different Italian institutional contexts.

Pagine: 144

ISBN: 9788835193135

Edizione:1a ediz 2026

Codice editore: 10319.48

Informazioni sugli open access

Universities are increasingly recognised as key actors in the transition towards more sustainable, inclusive, and resilient food systems. As complex socio-technical environments, where food is variously produced, procured, distributed, consumed, and embedded within spatial, organisational, and social practices, university campuses can be understood as cities within the city, offering unique opportunities to connect policy, design, and everyday life.
This book presents the results of the PPP-URB project, developed within the PNRR OnFoods research, and explores how universities can design and implement integrated food policies by acting across multiple dimensions, including procurement, services, spaces, community engagement, and short food supply chains. The volume introduces a set of guidelines for university food policies and investigates their application through prototyping activities carried out in different Italian institutional contexts. Bringing together contributions from multiple disciplines and universities, the book shows how campuses can function as living laboratories for food system innovation, where strategic visions are translated into concrete actions through participatory and design-driven approaches. By linking research, experimentation, and policy-making, it offers both a conceptual framework and practical insights for scholars, practitioners, and policy-makers engaged in food system transformation.

Alessandro Perego, Foreword

Davide Fassi, Introduction

Davide Fassi, Annalinda De Rosa, Guidelines for University Food Policy

Marta Corubolo, Irene Bassi, Codesigning the Polimi Food Policy

Stefano Quaglia, Camilla Borsani, Federico Caniato, Experimenting Approaches to Food Waste Reduction and Monitoring in Universities

Annalisa De Boni, Giovanni Ottomano Palmisano, Rocco Roma, Pietro Santamaria, Massimiliano Renna, A Roadmap Towards Best Practice Enhancement in University Canteens

Donatella S. Privitera, Alessandro Scuderi, Irene Selvaggio, Carla Zarbà, Promoting Sustainability in Higher Education: A Case Study Analysis

Abhishek Dattu Narote, Riccardo Guidetti, Valentina Giovenzana, Campus as a Living Lab: Shifting Food Habits to Shape Urban Sustainability

Giovanna Del Gaudio, Elena Lupolo, Fabiana Sepe, Engaging Stakeholders for Sustainable Food Procurement

Filippo Arfini, Marianna Guareschi, Teresa Tugliani, Driving Sustainable Food Procurement Through the University Campus Community: Insights from the UNIPR Bio Bags Experience in Parma

Authors

Contributi: Filippo Arfini, Irene Bassi, Camilla Borsani, Federico Caniato, Marta Corubolo, Abhishek Dattu Narote, Annalisa De Boni, Annalinda De Rosa, Giovanna Del Gaudio, Valentina Giovenzana, Marianna Guareschi, Riccardo Guidetti, Elena Lupolo, Giovanni Ottomano Palmisano, Alessandro Perego, Donatella Privitera, Stefano Quaglia, Massimiliano Renna, Rocco Roma, Pietro Santamaria, Alessandro Scuderi, Irene Selvaggio, Fabiana Sepe, Teresa Tugliani, Carla Zarbà

Collana: Design International - Open Access

Argomenti: Architettura, design, territorio

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