On Thursday, 23 September, City of Turin, in the presence of the Mayor Chiara Appendino, presented the first Turin Food Metric Report, a strategic tool aimed at strengthening sustainable, responsible and resilient responses in favour of the city. This Report serves as...
On 19 September, University of Southern Denmark (SDU) organised a Walk & Talk event in the Agtrup State Forest with a diverse range stakeholders: the director of the local art and design museum (Trapholt.dk), permaculture experts, chefs, educators, professional...
After many months of planning and Covid19 lockdown, we were finally able to kick-off the Living Lab with 10 of the largest public canteens of Kolding. The overall objective of this Living Lab is to explore ways to drive a more sustainable canteen management and...
The theme that the World Food and Agriculture Organisation of the United Nations (FAO) had given to World Food Day this year 2021 was “Our actions are our future”. And so it is, like everything in life, each step and each action we undertake determines our future. We,...
The exploitation of results is an activity whose importance is sometimes underestimated. As Steinbeis Europa Zentrum, we are responsible for all exploitation activities, that is, all innovation management- elated tasks within FUSILLI. With this blog...
Oslo’s recent household waste analysis shows 38 kilos avoidable food waste per inhabitant/year The City of Oslo has a recycling system where residual waste, food waste (green bags) and plastic packaging (blue bags) are disposed of in the same container. The waste is...
