Sustainable Public Food 4.0
Strategies and opportunities to promote low-carbon food demand.
Funded by IMIDRA and coordinated by Transitando.
Collective catering, Organic production, Short marketing channels; Climate resilience; Sustainable food; Sustainable consumption
IMIDRA, Transitando, Observatory for a Culture of Territory
Finished September 2022
The agri-food system offers great opportunities to solve the eco-social crisis we are facing. By working from the universities we contribute to generate a sustainable food culture that has to be expanded in the near future.
ICATALIST participates in this project as responsible for carrying out a study of the eating habits of the university community and their perceptions of sustainable food. Three of the major universities in the Community of Madrid are part of this project: the Universidad Autónoma de Madrid, the Universidad Politécnica de Madrid and the Universidad de Alcalá de Henares.
The objective of the “Alimentando al CAMPUS” Operational Group is to improve the connection between local sustainable food producers and collective catering in Madrid’s public universities.
The agri-food system offers great opportunities to solve the eco-social crisis we are facing. By working from the universities we contribute to generate a sustainable food culture that has to be expanded in the near future.
The objective of the “Alimentando al CAMPUS” Operational Group is to improve the connection between local sustainable food producers and collective catering in Madrid’s public universities.
ICATALIST participates in this project as responsible for carrying out a study of the eating habits of the university community and their perceptions of sustainable food. Three of the major universities in the Community of Madrid are part of this project: the Universidad Autónoma de Madrid, the Universidad Politécnica de Madrid and the Universidad de Alcalá de Henares.
Funded by IMIDRA and coordinated by Transitando.
Collective catering, Organic production, Short marketing channels; Climate resilience; Sustainable food; Sustainable consumption
IMIDRA, Transitando, Observatory for a Culture of Territory
Finished September 2022
Strategies and opportunities to promote low-carbon food demand.
Transforming demand for food by improving knowledge about health and planetary impacts and exploring consumption alternatives.
Coordination of the creation and drafting process of the White Paper on Sustainable Food in Spain.
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