Educating children about sustainable nutrition

The food education project to fight waste

From June 21 to July 1, 2025, Federica Quintiero (University of Padua) conducted a food education initiative aimed at boys and girls from the Voghera summer camp, traveling to the mountain resort of Macugnaga.

The initiative promotes sustainable and innovative approaches in the fields of health and nutrition. Specifically, the activity aimed to introduce children to the issues of food and environmental sustainability through an educational program based on practical experiences and moments of shared reflection.

The project was divided into several phases. A significant portion was dedicated to promoting virtuous behaviors to reduce food waste, such as reusing leftovers and paying attention to portion sizes. Another key focus was reducing the use of single-use plastic by encouraging the use of water bottles filled with drinking water from local fountains: a natural, safe, and sustainable resource.

Among the most engaging moments, the cooking workshop allowed children to try their hand at preparing simple, low-impact dishes, contributing to the development of manual skills, creativity, and greater awareness of the value of food, in line with the principles of sustainability education promoted by NODES.

At the end of the program, a nutrition education lesson was offered, focusing on the creation of balanced meals, exploring topics such as the Mediterranean Diet pyramid, the variety and seasonality of foods, and the importance of informed choices. This project was a valuable educational experience, providing participants with concrete tools to develop healthy, sustainable, and conscious eating habits that can be maintained in their daily lives.