As a professional you can’t talk about food without having a sense of food culture in the back of your mind. But with the case of Kolding, one could claim that we have forgotten our food culture – or have we? One indication could be that Kolding is known as...
Wouldn’t it be so amazing if everything was as simple as my title suggests? I’m Alexandra, I recently joined the Castelo Branco FUSILLI team, and I have some exciting tips to give about our food products. Every month, our team connects with citizens in Castelo...
When I was first introduced to the FUSILLI project at the University of Gastronomic Science in Pollenzo, Italy (which collaborates with the Turin municipality), I knew that I wanted to contribute to the project with the city of Differdange. I spotted a small green pin...
In Nilüfer, many activities are carried out with themes such as “Year of Agriculture”, “Year of Food”, or “Year of Climate”, in order to increase production and create awareness of healthy food. Nilüfer also works to raise awareness on issues such as the climate...
In the past years, a group of professionals in Oslo municipality has been discussing how to better facilitate menu sharing among kindergartens and other public institutions, working to develop seasonal climate friendly menus. As part of FUSILLI, the Agency for Urban...
One of the activities of our Kharkiv Fusilli team during the war is monitoring and analysing the situation with the sowing campaign in the Kharkiv region. Today, we have the following situation in our region: despite the continuation of the war, the sowing campaign...
