Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Highlights
Spoke 07
The Work Package adopted an interdisciplinary approach integrating education sciences, behavioural sciences, digital technology development and regulatory analysis, with the objective of translating scientific knowledge into operational tools for schools, communities and decision-makers.
Research activities started from the mapping of educational needs and the analysis of existing practices across different food-related contexts, evolving into the design and testing of educational and behavioural interventions. Experimental studies and intervention trials were conducted in schools, universities, collective catering systems and domestic environments to analyse dietary patterns and behavioural determinants.
A first research line focused on the co-design of educational programmes. Participatory initiatives involving students, teachers and food service operators demonstrated how co-created interventions can increase awareness of sustainable diets, improve familiarity with plant-based foods and contribute to food waste reduction.
A second axis addressed the development of digital tools supporting informed food choices. Applications and digital platforms were designed to integrate dietary assessment with nutritional, environmental and economic indicators. These tools enable users to monitor diet quality, receive personalised feedback and evaluate the environmental impact of their food choices.
A third research area examined the role of regulatory and informational frameworks in shaping dietary behaviour. Analyses explored how consumer information, legal instruments and policy environments influence the adoption of sustainable dietary models, contributing to a better understanding of the conditions enabling behavioural change.
WP 7.3 contributed to bridging research, education and policy by providing tools and methodologies that support informed decision-making and the adoption of healthier and more sustainable diets.
The mapping of educational needs on a healthy and sustainable diet will be carried out through a collaborative process engaging all relevant stakeholders: students (aged 0-10) and families, community groups, teachers, auxiliary staff. Training needs for a sustainable and culturally responsive diet will be identified by connecting two trends: increased socio-cultural diversity in school population and increased efforts to improve quality of school meals. The task aims to: a) explore food education activities currently implemented in schools; b) analyse strengths & weaknesses as perceived by stakeholders; c) co-create culturally responsive food education practices tailored to the identified needs.
Development and application of educational and empowering models aimed at promoting healthy and sustainable diets (also including food waste reduction, fight against food neophobia), in specific target populations, with the support of advanced and innovative technological tools and innovative technological systems to evaluate users’ perception.
Promoting Educational paths to improve in younger generations the use of apps and social networks in relation to the perception of body self-image. Increasing a critical approach and awareness of the digital devices use in conveying one's body image to: a) fight eating disorders, including food neophobias, in adolescent age groups b) raise awareness in younger generations on self-representation through new technologies.
The aim of this multidisciplinary task is the design of dissemination and information tools to stimulate an active participation of different target groups to: a) promote of healthy and sustainable nutritional behaviours, b) prevent food waste.
List of existing educational actions to promote sustainable diets including food use optimization and healthy lifestyle to prevent childhood obesity (M8)
List of existing programs already developed with the purpose of promoting healthy and sustainable diets in specific target populations (M8)
Plan interventions in schools with interdisciplinary teams to develop digital body image education projects, experimenting in a creative way the potential of digital devices (M20)
At least 12 co-created public events and exhibitions on sustainable nutritional behaviours and food waste prevention (M18)
