As part of the activities of Spoke 5 of OnFoods, the latest publication from the research group affiliated with the Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine at the University of Pavia.

An innovative approach to the Mediterranean diet, adapted to local resources, shows how it is possible to promote health and sustainability while enhancing the nutritional specificities of the territory.

Scientific disciplines serve as a crucial gateway to strategic leadership positions in society, yet the path toward formal and substantive female representation remains long. The International Day of Women in Science reminds us of the importance of real progress in women's careers.

The international conference "Food, Law, and Sustainability: Challenges for Safe and Quality Nutrition" will take place on February 14-15, 2025, at the University of Milano-Bicocca.

Thanks to CP-MIMS technology, it is now possible to monitor the migration of contaminants such as BPA and PFAS, potentially harmful substances, in real time. A feature article starting with the work of OnFoods researchers.

A project by the Future Food Institute in collaboration with the University of Salerno, is developing an algorithm to correlate diet, fertility, and longevity, promoting sustainability and environmental health. Its name is LAFA.

February 11, 2025 – DeFENS (Department of Food, Environmental and Nutritional Sciences), University of Milan, Aula C03, Via Mangiagalli 25

Improving nutrition in some developing countries might require an increase in the emissions needed to produce the food they require. Is it possible to find a virtuous balance in this process?

From tomato to synthetic meat: the debate on novel foods between new opportunities and old prejudices. Despite scientific progress, regulatory gaps and the fear of the unknown still leave many questions unanswered in public opinion.

February 10-11, 2025, University of Pisa, Department of Agricultural, Food and Agro-Environmental Sciences

To monitor and improve the environmental, social, and economic impact of agri-food businesses and the daily choices of citizens. Foodmeter.it has been launched, a free web application for an initial self-assessment of the sustainability of agri-food supply chains.

Matteo Vittuari, agricultural and food economist and coordinator of Spoke 7 in the OnFoods project, discusses the interdisciplinary work required—and currently underway—to promote innovative and inclusive food policies.

A diet is much more than just a daily choice: it is a powerful tool to promote health and prevent chronic diseases. This is once again emphasized by Prof. Patrizia Riso.

Seminar on Thursday, January 9, 2025, at the University of Milano-Bicocca

As the festive season approaches, Daniele Del Rio shares a heartfelt message reflecting on the achievements of this year and the work that still lies ahead, wishing everyone a Merry Christmas and a Happy New Year.

The project’s primary goal is to raise awareness about sustainability and food ethics, offering an engaging and thought-provoking experience.

Theoretical and practical activities will support students in acquiring the necessary skills to operate effectively in the food sector.

A multi-omics approach to tackle obesity at individual level with plant-based diets

This book stems from the PPP-URB project (Public and Private Procurement and Short Food Value Chains in Urban Areas), a cornerstone initiative of the Onfoods PNRR research program, dedicated to reimagining urban food systems.

The event will bring together key stakeholders to collaborate on shaping the future of the EU’s Food Safety Systems.

Professor Daniele del Rio will participate on November 20 in one of the scheduled talks on Climate, Sustainability, and Energy.

This work summarises the current understanding of how maternal lifestyle habits influence HBM microbiota.

Professor Annamaria Colao, coordinator of Spoke 5 of the OnFoods project discusses the challenge of transforming scientific knowledge on nutrition into public awareness.

Cold plasma, an ionized gas at low temperatures, offers a sustainable alternative to traditional thermal treatments, with one major benefit: it preserves both nutritional quality and flavor.

The aim of the meeting is to share the results achieved so far and explore potential developments, as well as strengthen both existing and new collaborations between the research groups.

On 18 October, the event titled “Ricerca e Sostenibilità in Alimentazione e Nutraceutica” (Research and Sustainability in Food and Nutraceuticals) will take place at Pisa

The Contributions of the University of Pisa (Spoke 1, OnFoods) to the Anacapri Conference Held Last September.

Each participant of the three winning teams will be awarded with prepaid cards up to €500 to use in the canteens of the Universities of Bologna and Parma.

It will be held at the University of Pavia, sponsored by OnFoods and Nodes, and will include well-known speakers from the CISG Advisory Council.

In the fourth episode of *Food and Policies*, Maria Elide Vanutelli interviews Lucia Tecuta about her research on sustainable food choices and the psychological factors influencing them.

Seeking new microorganisms suitable for the fermentation of agro-food byproducts can help in the fight against food waste.

A day dedicated to sharing the goals achieved and the next steps in progress. The objective is to share what has been accomplished and strengthen the network among the various entities involved.

On the occasion of the G7 Agriculture the University of Pavia will play a leading role in a side event.

Compared to last year, Italians are wasting nearly twice as much food. This concerning trend is highlighted by the new 2024 International Waste Watcher Report.

OnFoods is a partner and patron of Rom-E, an event dedicated to sustainability that will take place in the heart of Rome from 4th to 6th October 2024.

For the occasion, a joint session was organised between Spoke 1 and Spoke 7, coordinated by Matteo Masotti, Patrizia Borsotto, Giampiero Mazzocchi and Matteo Vittuari.

The 22nd edition of the Iufost Congress, the International Union of Food Science and Technology, concluded yesterday, September 12th, in Rimini

Novel food and feed are the subject of extensive and heated debate. On 19th September, a compelling workshop on the topic will take place at UniMi.

Research and innovation for sustainable food systems from production to consumption: the Italian challenge. With Daniele Del Rio, Patrizia Riso, Alberto Dolci, and Matteo Vittuari.

The research investigates how maternal lifestyle factors, including adherence to the Mediterranean Diet and specific food consumption, influence gestational weight gain.

An interview with Professor Hellas Cena, Vice-Rector for the Third Mission at the University of Pavia, who coordinates Spoke 6 'Tackling Malnutrition'.

A partnership between the University of Parma and Origin for Sustainability has resulted in an international conference to which all OnFoods partners are invited. At the University of Parma from 20th to 22nd November 2024.

Over the years, the De’Longhi Group has developed a multidisciplinary approach to research involving experts from various fields. This allows them to develop complex projects on different areas such as agriculture, food processing and engineering.

Spoke 1 organized a four-day workshop on the tools and methods of participatory research dedicated to young researchers.

We discuss this with Antonio Moretti, interim director of ISPA, the Institute of Food Production Sciences at CNR, and coordinator of Spoke 2.

Participate in the survey on the perception of novel foods and new food technologies. An initiative of the Edmund Mach Foundation, Spoke 4 OnFoods.

We discussed this with Professor Davide Fassi, the project coordinator at the Politecnico di Milano

Interview with Prof. Filippo Arfini on sustainable food supply chains, social inclusion, waste reduction, and research impact on policies and citizens.

Evaluation of the mechanisms of action of bioactive compounds in plant-based foods. Dietary patterns, fertility, and longevity. Innovative approaches to creating functional foods.

The University of Parma, with Onfoods and Food for Future, is meeting to address the challenges and prospects of using new genomic techniques in the agri-food sector.