Food sustainability was at the core of the annual plenary meeting of “," a European-wide civic education project coordinated by Giuseppe Zorzi and Daniela Ferrari that promotes multicultural interaction among high school students.From May 6thto 10th, the event brought together over 100 students and teachers from nine European countries across several scenic locations in the Trentino Region, where they explored sustainability and circular economy practices, visiting thepasta plant and.

Alongside institutional partners such as the University of Trento and the Bruno Kessler Foundation, ¼ϲʿ (¼ϲʿ) was invited to share its expertise on novel foods – thoseproduced using advanced technologies and processes to minimize natural resource use and environmental impact. Professor Marina Mefleh discussed the drivers behind novel food innovations, while graduate student Amelia Veness led a workshop on meat and meat alternatives, drawing from her Master’s thesis research.

Sustainability also took center stage during a conference on eco-conscious culinary practices as a cornerstone of ‘sustainable gastronomy,’ organized in Predazzo, Val di Fiemme. Italian chefs Sara Bertocchi and Alessandro Gilmozzi, along with Maurizio Zeni from TrentinoSolidale, a non-profit organization fighting food waste, emphasized thegreat potential of sustainable gastronomy to shape consumption patterns and significantly advance the United Nations’ Sustainable Development Goal12 on Responsible Consumption and Production.

¼ϲʿ looks forward to the next meeting in 2025!