Eating City's

advocacy campaign for Sustainable School Canteens

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#EUvsVirus Hackathon

Eating City's Call To Action!

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7th Villarceaux Declaration

of Eating City Summer Campus 2019

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Katie Wilson

Becomes Executive Director at Urban School Food Alliance

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Eating City at Italian Senate

to present financial trends in school public food services

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Credits: FoodInsider.it

Eating City’s Director Maurizio Mariani at the Italian Senate

Eating-and-talking-in-the-square-Turin3

 

Today, more than ever, we feel the duty to say that we cannot continue to treat the school canteen as a trivial utility and food as a commodity. Enough is enough!

We have therefore decided to take action in favour of food diversity and sustainability in school canteens, against ”food Fordism” and against those companies that want to lower the quality of service in the name of food safety and other technical aspects.

Together with many Italian cities and with the Italian FoodInsider platform, we are able to show that we can do much better.

After every great crisis, great opportunities for change always arise and we intend to make our legitimate contribution to this necessary paradigm shift.

This is a call to action!

The Italian Position Paper -“La Mensa Bene Comune” has already already been addressed to the Italian Ministry of education and to many different stakeholders.

The international version – “Italian school canteen as a common good”

 

Author: Maurizio Mariani- Eating City Director

 

Eating City participated in this Hackathon and offered a webinar on with a speech by Eating City Director Maurizio Mariani,  on the topic of Public Food Service Resilience entitled “Connecting the food dots – Increasing Food System resilience in cities” 

below are the Call to Action White Papers including more videos by the Eating City Group regarding the emergency of Covid-19 and the future we want for the next generations:

#HacktheCrisis #EUSolidarity #StrongerTogether #TogetherWeCan #HackforEurope #Covid19

 

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

They were then asked to write together a Common Declaration to express their vision on Sustainable Food Systems by angling the text accordingly to the main thematic of the campus which this year was “Youths & Labor – how and why Food service should be a lever to create job opportunities for the young generation”

The 6th Villarceaux Declaration

 

credit photo: http://mic50.com

 

Jamika Borges is currently executive chef of Independent Brewing Company and Hidden Harbor in Pittsburgh. Her efforts to curb food waste and sustainable endeavors as a chef are an inspiration to all young Food Dynamics.

 

 

Last year, Jamilka attended the #EC_SC2017 Summer Campus as one of three top, young American Chefs who were asked to share their knowledge and expertise with the Campus participants so that they could present their solutions for a more sustainable food service industry during a “Cook-off”

 


 

Jamilka’s team, called “Root to Flower” was tasked at creating a vegetarian meal for school children.

They were able to create this menu in the pop-up kitchen at “La Bergerie” which led us all on a gastronomic journey!

 

 

Starters: Tomato Soup with zucchini raw tomatoes, toasted almonds oats and raisins.

Main course: Whole Wheat Crepe with goat cheese, potoates, beets, beet greens, lentils and local lettuce.

Dessert: Watermelon salad with rice milk pudding and verbena.

 

credit photo: www.senato.it

 

As an economist who has been in charge of public food service for 25 years, Maurizio founded a research consortium 15 years ago called Risteco, within which he started Eating City whose activities inlcude the study of the agro-food streams that fall on cities with a particular focus on Public Food Service.

In the last 14 years, an observatory within Eating City has created such studies which make it possible to understand how public food service has evolved over the last two decades, interpreting the numbers recorded in the financial statements of the companies that govern this market. The hidden truth emerges from the balance sheet data and explains the reasons why the workforce has been reduced, the kitchens closed and the meals conveyed to the canteen, favouring processed food.

credit photo: FoodInsider.it

 

Watch the video by FOOD INSIDER IT (In Italian) where Maurizio Mariani explains to the Italian Senate :

 

  • the figures in Food Services from 1996 to 2016
  • the example of Turin which is emblematic of the evolution of the school canteens in Italy in terms of price for a meal paid to food service operators
  • who wins and who loses in the Public Food Service. The catering companies earn, but less, the agro-food industry loses inexorably value, while those who earn are the intermediation service that has absorbed all the value that was previously best distributed in the supply chain, while today, however, is concentrated on the ‘ middle man’.
  • Is there a connection between health spending and the process of industrialization of food? In the UK there are studies that link obesity and the availability of junk food in cities: where junk food is more present in supermarkets, the rate of obesity increases. If we look at the rate of health expenditure from 1996 to today and compare it with the growth rate of obesity, there is a strong doubt that there is a link between the two parameters.

The selection results for #EC_SC2018 are out! We invite all candidates to check their emails and, for those who have been selected, to please confirm their participation BEFORE Saturday 16th June

We are pleased to announce the 6th “Eating City Summer Campus”, inviting 28 participants aged 22-32 working & studying around food sustainability: Chefs, Gastronomists, Nutritionists, Food Procurement Officers – F&B Buyers, Farmers, Fishermen, Foodies, young professionals… at anyone work or studying around food issues – are invited to share this challenging adventure.

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

#EC_SC2018 – The 2018 Eating City Summer Campus Call is now open!

July 31st to August 8th 2018

Eating-and-talking-in-the-square-Turin3

 

Today, more than ever, we feel the duty to say that we cannot continue to treat the school canteen as a trivial utility and food as a commodity. Enough is enough!

We have therefore decided to take action in favour of food diversity and sustainability in school canteens, against ”food Fordism” and against those companies that want to lower the quality of service in the name of food safety and other technical aspects.

Together with many Italian cities and with the Italian FoodInsider platform, we are able to show that we can do much better.

After every great crisis, great opportunities for change always arise and we intend to make our legitimate contribution to this necessary paradigm shift.

This is a call to action!

The Italian Position Paper -“La Mensa Bene Comune” has already already been addressed to the Italian Ministry of education and to many different stakeholders.

The international version – “Italian school canteen as a common good”

 

Author: Maurizio Mariani- Eating City Director

 

Eating City participated in this Hackathon and offered a webinar on with a speech by Eating City Director Maurizio Mariani,  on the topic of Public Food Service Resilience entitled “Connecting the food dots – Increasing Food System resilience in cities” 

below are the Call to Action White Papers including more videos by the Eating City Group regarding the emergency of Covid-19 and the future we want for the next generations:

#HacktheCrisis #EUSolidarity #StrongerTogether #TogetherWeCan #HackforEurope #Covid19

 

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

They were then asked to write together a Common Declaration to express their vision on Sustainable Food Systems by angling the text accordingly to the main thematic of the campus which this year was “Youths & Labor – how and why Food service should be a lever to create job opportunities for the young generation”

The 6th Villarceaux Declaration

 

credit photo: http://mic50.com

 

Jamika Borges is currently executive chef of Independent Brewing Company and Hidden Harbor in Pittsburgh. Her efforts to curb food waste and sustainable endeavors as a chef are an inspiration to all young Food Dynamics.

 

 

Last year, Jamilka attended the #EC_SC2017 Summer Campus as one of three top, young American Chefs who were asked to share their knowledge and expertise with the Campus participants so that they could present their solutions for a more sustainable food service industry during a “Cook-off”

 


 

Jamilka’s team, called “Root to Flower” was tasked at creating a vegetarian meal for school children.

They were able to create this menu in the pop-up kitchen at “La Bergerie” which led us all on a gastronomic journey!

 

 

Starters: Tomato Soup with zucchini raw tomatoes, toasted almonds oats and raisins.

Main course: Whole Wheat Crepe with goat cheese, potoates, beets, beet greens, lentils and local lettuce.

Dessert: Watermelon salad with rice milk pudding and verbena.

 

credit photo: www.senato.it

 

As an economist who has been in charge of public food service for 25 years, Maurizio founded a research consortium 15 years ago called Risteco, within which he started Eating City whose activities inlcude the study of the agro-food streams that fall on cities with a particular focus on Public Food Service.

In the last 14 years, an observatory within Eating City has created such studies which make it possible to understand how public food service has evolved over the last two decades, interpreting the numbers recorded in the financial statements of the companies that govern this market. The hidden truth emerges from the balance sheet data and explains the reasons why the workforce has been reduced, the kitchens closed and the meals conveyed to the canteen, favouring processed food.

credit photo: FoodInsider.it

 

Watch the video by FOOD INSIDER IT (In Italian) where Maurizio Mariani explains to the Italian Senate :

 

  • the figures in Food Services from 1996 to 2016
  • the example of Turin which is emblematic of the evolution of the school canteens in Italy in terms of price for a meal paid to food service operators
  • who wins and who loses in the Public Food Service. The catering companies earn, but less, the agro-food industry loses inexorably value, while those who earn are the intermediation service that has absorbed all the value that was previously best distributed in the supply chain, while today, however, is concentrated on the ‘ middle man’.
  • Is there a connection between health spending and the process of industrialization of food? In the UK there are studies that link obesity and the availability of junk food in cities: where junk food is more present in supermarkets, the rate of obesity increases. If we look at the rate of health expenditure from 1996 to today and compare it with the growth rate of obesity, there is a strong doubt that there is a link between the two parameters.

The selection results for #EC_SC2018 are out! We invite all candidates to check their emails and, for those who have been selected, to please confirm their participation BEFORE Saturday 16th June

We are pleased to announce the 6th “Eating City Summer Campus”, inviting 28 participants aged 22-32 working & studying around food sustainability: Chefs, Gastronomists, Nutritionists, Food Procurement Officers – F&B Buyers, Farmers, Fishermen, Foodies, young professionals… at anyone work or studying around food issues – are invited to share this challenging adventure.

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

#EC_SC2018 – The 2018 Eating City Summer Campus Call is now open!

July 31st to August 8th 2018

Eating-and-talking-in-the-square-Turin3

 

Today, more than ever, we feel the duty to say that we cannot continue to treat the school canteen as a trivial utility and food as a commodity. Enough is enough!

We have therefore decided to take action in favour of food diversity and sustainability in school canteens, against ”food Fordism” and against those companies that want to lower the quality of service in the name of food safety and other technical aspects.

Together with many Italian cities and with the Italian FoodInsider platform, we are able to show that we can do much better.

After every great crisis, great opportunities for change always arise and we intend to make our legitimate contribution to this necessary paradigm shift.

This is a call to action!

The Italian Position Paper -“La Mensa Bene Comune” has already already been addressed to the Italian Ministry of education and to many different stakeholders.

The international version – “Italian school canteen as a common good”

 

Author: Maurizio Mariani- Eating City Director

 

Eating City participated in this Hackathon and offered a webinar on with a speech by Eating City Director Maurizio Mariani,  on the topic of Public Food Service Resilience entitled “Connecting the food dots – Increasing Food System resilience in cities” 

below are the Call to Action White Papers including more videos by the Eating City Group regarding the emergency of Covid-19 and the future we want for the next generations:

#HacktheCrisis #EUSolidarity #StrongerTogether #TogetherWeCan #HackforEurope #Covid19

 

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

They were then asked to write together a Common Declaration to express their vision on Sustainable Food Systems by angling the text accordingly to the main thematic of the campus which this year was “Youths & Labor – how and why Food service should be a lever to create job opportunities for the young generation”

The 6th Villarceaux Declaration

 

credit photo: http://mic50.com

 

Jamika Borges is currently executive chef of Independent Brewing Company and Hidden Harbor in Pittsburgh. Her efforts to curb food waste and sustainable endeavors as a chef are an inspiration to all young Food Dynamics.

 

 

Last year, Jamilka attended the #EC_SC2017 Summer Campus as one of three top, young American Chefs who were asked to share their knowledge and expertise with the Campus participants so that they could present their solutions for a more sustainable food service industry during a “Cook-off”

 


 

Jamilka’s team, called “Root to Flower” was tasked at creating a vegetarian meal for school children.

They were able to create this menu in the pop-up kitchen at “La Bergerie” which led us all on a gastronomic journey!

 

 

Starters: Tomato Soup with zucchini raw tomatoes, toasted almonds oats and raisins.

Main course: Whole Wheat Crepe with goat cheese, potoates, beets, beet greens, lentils and local lettuce.

Dessert: Watermelon salad with rice milk pudding and verbena.

 

credit photo: www.senato.it

 

As an economist who has been in charge of public food service for 25 years, Maurizio founded a research consortium 15 years ago called Risteco, within which he started Eating City whose activities inlcude the study of the agro-food streams that fall on cities with a particular focus on Public Food Service.

In the last 14 years, an observatory within Eating City has created such studies which make it possible to understand how public food service has evolved over the last two decades, interpreting the numbers recorded in the financial statements of the companies that govern this market. The hidden truth emerges from the balance sheet data and explains the reasons why the workforce has been reduced, the kitchens closed and the meals conveyed to the canteen, favouring processed food.

credit photo: FoodInsider.it

 

Watch the video by FOOD INSIDER IT (In Italian) where Maurizio Mariani explains to the Italian Senate :

 

  • the figures in Food Services from 1996 to 2016
  • the example of Turin which is emblematic of the evolution of the school canteens in Italy in terms of price for a meal paid to food service operators
  • who wins and who loses in the Public Food Service. The catering companies earn, but less, the agro-food industry loses inexorably value, while those who earn are the intermediation service that has absorbed all the value that was previously best distributed in the supply chain, while today, however, is concentrated on the ‘ middle man’.
  • Is there a connection between health spending and the process of industrialization of food? In the UK there are studies that link obesity and the availability of junk food in cities: where junk food is more present in supermarkets, the rate of obesity increases. If we look at the rate of health expenditure from 1996 to today and compare it with the growth rate of obesity, there is a strong doubt that there is a link between the two parameters.

The selection results for #EC_SC2018 are out! We invite all candidates to check their emails and, for those who have been selected, to please confirm their participation BEFORE Saturday 16th June

We are pleased to announce the 6th “Eating City Summer Campus”, inviting 28 participants aged 22-32 working & studying around food sustainability: Chefs, Gastronomists, Nutritionists, Food Procurement Officers – F&B Buyers, Farmers, Fishermen, Foodies, young professionals… at anyone work or studying around food issues – are invited to share this challenging adventure.

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

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