CHOOSE THE EUROPEAN ORGANIC LEAF FOR A BETTER WORLD. Good choices matter.

FIRST PART

According to the WHO, about one-third of cardiovascular diseases and cancers can be prevented by adopting a healthy diet, which provides an adequate amount of micronutrients and macronutrients. The Mediterranean Diet—characterized by a high consumption of fruits, vegetables, legumes, whole grains, fish, extra virgin olive oil, and dairy products—is a concrete example of healthy eating, with beneficial effects on health and longevity.

A study is currently underway at the University of Tor Vergata, aimed at evaluating the impact of the Mediterranean Diet, with and without organic products, by analyzing parameters such as body composition, biological oxidative stress levels, and the composition of the gut microbiota.

SPEAKERS:

• Laura Di Renzo – Director of the School of Specialization in Food Science at the University of Tor Vergata
• Sara Roversi – Founder of the Future Food Institute
• Paolo Venezia – Anthropologist, expert in Human Rights and ESG Evaluation

Letizia Magnani – Journalist for QN

Moderator: Tessa Gelisio, author and TV presenter

SECOND PART:

BIO-quiz
Through a quiz conducted by Vito, the audience will discover the benefits of organic ingredients used in traditional dishes, learn about essential nutritional information, and find out the best food pairings. Participants will receive a delightful organic gift!

Meeting with Andrea Segrè – Zero Waste!
A “mini-lecture” on organic and sustainable food choices.

According to the 2024 report by the Waste Watcher Observatory – Zero Waste Campaign, food waste in Italy has increased by 45.6%, amounting to 683 grams per capita per week. The top five most wasted foods include fresh fruit (27.1 g), vegetables (24.6 g), fresh bread (24.1 g), salads (22.3 g), and onions/garlic/tubers (20 g), all key elements of the Mediterranean Diet. This data not only points to poor household shopping management, resulting in economic waste, but also highlights a shift in demand towards lower quality foods, raising concerns about the quality of fruit and vegetable products, influenced by low-cost strategies. The real challenge is to reduce losses and waste throughout the entire supply chain, from farm to table, and to adopt more responsible production and consumption models. Waste less to eat and live better. With organic products, this is possible.

Speaker: Andrea Segrè, Special Advisor to the Mayor of Bologna for Urban and Metropolitan Food Policies, University of Bologna.