On a crisp morning at Porta Palazzo, the chatter of vendors and the vibrant colors of fresh produce set the stage for a truly practical class. Among the bustling market stalls, UNISG students and Està staff gathered to uncover how a local initiative, the RePOPP project, is tackling food waste and inequality. This was just … …read more
Agroecology is about connection—or better yet, reconnection. It’s about re-establishing our bond with nature and realizing that we are all part of the same whole. It’s about reconnecting communities by fostering a new economy rooted in care, and reconnecting people in a fast-paced society, encouraging us to appreciate and preserve the simple things before they … …read more
Attending the FAO’s World Food Forum 2024 was an inspiring experience. This annual gathering of thought leaders, innovators, and youth changemakers showcases ideas to shape the future of food systems for the United Nations. The topics addressed, from science and innovation to food justice and indigenous rights, highlighted the challenges we face, as well as … …read more
Since beginning my Master’s in Agroecology and Food Sovereignty in 2020, I quickly realized that the community of professors and fellow classmates would be one of the most enriching aspects of the program. I still remember the joy and excitement of those first three weeks, feeling connected to such a diverse and vibrant group. But … …read more
In addition to causing death and destruction, the tragedy of the war in Ukraine also concerns the loss of the extraordinary heritage of traditional knowledge and products that are a fundamental part of the Ukrainian food culture. The University of Gastronomic Sciences of Pollenzo and the Ca’ Foscari University of Venice are partners in the … …read more
We hear from Dean Piercarlo Grimaldi about the extensive database that now contains more than a thousand life stories
These scary predators are disappearing from our oceans, but no one seems to be hungry for them
I keep wondering about the future of gastronomy and its role in our society. What is the role of a chef in 2017? What is the key of success?
On Thursday November 3, a talk on “Food and Buddhism” was held at Bra’s Arpino Multifunctional Center by Professor Massimo Raveri, who lectures on East Asian religions and philosophies at Venice’s Cà Foscari University…
The criteria Italians adopt when deciding where and what to eat move along a double binary. They appear stretched between the need to maximize convenience and fit within their daily budget, and the desire to exercise their expertise as consumers, looking for food that meets their expectations.