Food Policy. On February 8th, barbarisotto arrives on the Milano Ristorazione menu

Food Policy. On February 8th, barbarisotto arrives on the Milano Ristorazione menu

The Municipality of Milan also joins the Green Food Week, the event dedicated to sustainability in school meals, with a special menu with low environmental impact



Milan, February 6 2024 – On the occasion of Green Food Week 2024 - a week created by the Foodinsider association and dedicated to healthy and sustainable school meals - and as part of the School Food 4 Change project, the Municipality of Milan and Milano Ristorazione offer school children Milanese, from childhood to lower secondary school, a special menu: on February 8th, in fact, for example, barbarisotto, soya meatballs and yoghurt will arrive on the table.

A day promoted as part of the food education actions of the Food Policy and the School Food 4 Change project, in which the little ones will be able to discover new flavors and recipes and, together with educators and teachers, also learn about the raw materials on their menu , their characteristics, their origin and provenance, thus transforming the moment of the meal into a true didactic and educational moment on the issues of sustainability and food education, starting from what is on the plate and building moments of knowledge together with girls and boys and in-depth analysis.

"This year too we are joining the Green Food Week with a special attention to telling the story of the care for food and the environment that characterizes the choices in our canteens: we do it in a healthy and fun way, coloring the greenest menu of the restaurant pink year. Each of the dishes proposed – explains the deputy mayor with responsibility for Food Policy and Education – tells of the commitment in planning, cooking, distributing, administering and evaluating meals for the girls and boys of the city. Starting from the choice of raw materials attentive to the environment and health: organic, short supply chain and 0 km products are now a permanent presence on the menu and this has made it possible to reduce CO2 emissions by over 34% in just a few years, between 2015 and 2022. All these actions can become even more effective if they become common heritage, starting from those who experience schools every day".

Milano Ristorazione purchased 2023 tonnes of raw materials in 9.767, selecting 69 suppliers. Among these, 18 suppliers are zero kilometer, while 8 are short supply chains. An example of this is rice, which is grown in Cascina Battivacco, in the Barona district; bread, focaccia, croutons and breadcrumbs are produced by the Assago bakery. While on the Green Food Week menu the yoghurt will be, at Km 0, produced in Cascina Campazzo, owned by the Municipality of Milan, managed by the Falappi Agricultural Company.

The Municipality of Milan has calculated the environmental impact deriving from the special menu proposed for the Green Food Week, which is equal to 140 tons of CO2e and also below the average of 222 tons of Co2e of the ordinary menu, considering the entire service users and the type of products used.

To this initiative, as part of the activities of the European School Food 4 Change project, there is also a new opportunity for families to learn more about the theme of sustainability and health contained within the Milano Ristorazione menus. In fact, starting from February, meetings, workshops and laboratories will be held in one of the school kitchen centers open to the families of primary school children enrolled in the service. In the next few days on the site All information on events and registration methods will be available.

Updated: 28/03/2024