First watch this introduction to the EU Green Deal here
Then watch this introduction to Greencomp here

In this session we will set the framework for sustainability issues in nutrition: Why health and nutrition have to be addressed with a global, integrated and unifying approach. Why and how food systems have to be reorganized. What a sustainable and healthy diet looks like at the individual level. Why sustainable nutrition is such a complex concept that cannot (und must not) offer straightforward recommendations.   

Institute of Health Sciences, University of Applied Sciences, St. Pölten, Austria

Theres is a researcher at the Institute of Health Sciences at University of Applied Sciences, St. Pölten. She is a nutritionist and public health expert. For almost two decades she has been focusing on sustainability issues, recently especially on meat production and consumption.

2.1 Systems thinking

• To approach a sustainability problem from all sides; to consider time, space and context in order to understand how elements interact within and between systems.

2.3 Problem framing

• To formulate current or potential challenges as a sustainability problem in terms of difficulty, people involved, time and geographical scope, in order to identify suitable approaches to anticipating and preventing problems, and to mitigating and adapting to already existing problems.

4.1 Political agency

• To navigate the political system, identify political responsibility and accountability for unsustainable behaviour, and demand effective policies for sustainability.

4.3 Individual initiative 

• To identify own potential for sustainability and to actively contribute to improving prospects for the community and the planet.

Our goal is the environmental and nutritional sustainability, for the promotion of conscious and intelligent food choices. That is from where our project comes from: Spoontin, the edible spoon.

Spoontin, the brilliant combination of “Spoon” and “Spuntino” (snack in italian), is the new tasty, healthy snack that radically changes the idea of the classic breadstick. It is a savory spoon-shaped cracker (pepper and tomato-oregano versions), that can be consumed as it is or together with mousses, cheese, and sauces. The product is eco-friendly, and it has been developed following the circular economy principles. Because of its spoon-like shape, it can be used to consume hot and cold food, which can reduce plastic usage. In addition, it contains a special type of barley flour obtained by the brewer’s spent grain. The latter is normally highly rich in water, making it difficult to stock and preserve for brewers and beer companies, and for this reason it is their main by-product. Indeed, along with spoontin, we have also developed a low environmental impact system, with a discontinuous superheated steam drying machine, that allows us to collect brewer’s spent grain to obtain this new special flour. In combination with other types of flours, it can be used to prepare a big variety of bakery products. In particular, our outstanding snack has also an interesting nutritional profile: it contains high amount of fiber- more than 6 g per 100 g of product -, as a single portion (24 g) is able to satiate, bringing great benefits to the body (e.g. decreasing the gastric emptying speed and reducing the assimilation of simple sugars and lipids). It also contains betaglucans, useful in maintaining the normal cholesterol blood levels. Giving its outstanding properties, Spoontin is the perfect gourmet and finger-food product that meets the modern market trends and costumer’s needs in terms of quality, healthiness and environmental sustainability. We care about human health and the planet, and so eating consciously is a great responsibility: Spoontin, the groundbreaking snack for a small break moment!

PhD Campus Bio-Medico University of Rome

1.1 Valuing sustainability 

• Respect, care and wellbeing are some of the principal values in which we believe. They may vary among people and generations in terms of intensity and feasibility, yet they perfectly match with the concept of environmental sustainability, the only imperishable ideal that transcends time and space.

2.3 Problem framing 

• We are committed to solve compelling problems that require extensive study, analysis and hard work strategy. Our effort is your easiness, so that problems, although challenging, can be solved with simple, effective and easily applicable solutions.

3.3 Exploratory thinking 

• Our idea was born out of creativity, experimentation and from the desire to make our studies concrete. What we learn is not just theory, we are aware that our knowledge can have a practical outcomes in everyday life.

4.2 Collective action 

• Our project requires the effort and collaboration of multiple entities belonging to different working disciplines. Our final aim is working toward one common goal: safeguard our planet.

The British diet has undergone a substantial transformation over the last few decades, with the traditional ‘meat and two veg’ being replaced by a wide variety of meat- and plant-based dishes. Because of this, we don’t actually have an up-to-date understanding of exactly what people are eating. One person’s ‘vegan’ diet may vary significantly from that of another person. The Feeding the Future (or FEED) Study aims to rectify this, by asking 5000 UK residents – of all diets – about their eating habits and motivations. Ultimately, this may help researchers better understand the links between diet and health, and could even help to inform dietary guidelines.

Senior Nutritional Epidemiologist. University of Oxford

See information about the Erasmus+ Blended Intensive Programme (BIP) here