How we think to transform the administration of food and beverage: scientific guidelines.
With proper documental supporting on public administrations aimed at improving and strengthening the perception of the concept of health and environmental sustainability towards citizens. Food sustainability in schools
So to speak, with precise, and scientifically accurate and technical description on what is not sustainable: we’re trying to find and describe what is not-unsustainable with scientific guidelines.
Meaning we’re trying to scientifically describe not what to do, but what is scientifically proven to be bad, and, based on that, to describe what is not to be done anymore.
How the guidelines are born
A brief reference to how these guidelines were born;
Years ago, we started a collection of information on impulse consumption, and how both the companies that manage these services and the contracting entities operate.
We have identified about 85 projects related to sustainable nutrition promoted by economic operators and about 35 proposed by the institutions as well as a growing increase in “health” product proposals by the food industry.
A second survey was made in the field. I.e. where these projects or other guidelines were activated that should have been concrete in the service itself. They would because in fact the service to follow very often does not coincide with the projects.
This information was the driver that led us to create a tool for all the bodies interested in giving concrete form to the projects:
- Draw up a sustainable call for tenders
- Invite at least 15 companies to participate in the race
- Enter into a sustainable administration contract with the successful company
- Monitor and report consumption
In summary, we have created a simple but effective tool, dedicated in particular to school, it is a part of the World Health Organization project on “Food and nutrition policies for schools”, built according to the principles of health promotion school (HPS). This part, referring to the school environment, deals with the automatic distribution of food products.
The WHO considers the role of this service to be relevant, which, by offering students the opportunity to consciously make “healthy” food choices. This can contribute greatly to improving the nutritional quality of the diet outside the home. https://www.diecipiusano.it
The “Earn Health” programme, developed by the WHO and transposed by all European countries, also promotes health through the food supply in schools. The document is based on the implementation of various strategies potentially capable of positively changing the individual lifestyle, since it considers the cornerstone of the appearance of degenerative diseases increasingly of great social importance.
Each system made by several elements manages to express itself at its best when they work properly and are interconnected, in this case, the automatic distribution of food products, represents the practice of an educational system aimed at creating, in people, the ability to make choices such as to develop and consolidate healthy habits.
In the system in question, in addition to the concept of healthiness, the issues of environmental sustainability and social equity are also touched upon, creating a more holistic vision of the concept of nutrition and food supply.
Everything is identified and identifiable in a clear and uninterpretable way and above all in compliance with the rules and within everyone’s reach. Food sustainability in schools