According to a study conducted by the Italian Ministry for the Environment in collaboration with the University of Bologna, vegetables and legumes are the most frequently discarded foods in canteens, with almost 4 kg wasted every day per 100 diners—significantly more than first or main courses. Against this backdrop, we developed three menu concepts inspired by Mediterranean and Asian cuisines, highlighting the variety, seasonality and quality of fresh vegetables. Alongside the dining experience, guests were also invited to learn more about the ingredients featured in the menus. QR codes placed on dining tables provided access to dedicated content explaining the nutritional benefits of the dishes served.
"This initiative is part of a broader innovation journey that we have been pursuing within collective catering for some time," explains Manuel Ghilardini, Food Operation Director at Markas. "We believe that promoting healthier and more sustainable eating habits is not about directing people's choices, but about designing experiences that engage them in a natural and positive way. The canteen can evolve from a simple place to eat into a space that supports everyday wellbeing, where food quality, communication and innovative tools work together to make healthier options more accessible, appealing and part of daily routines."
This approach is also reflected in Food Hack, a project we developed in collaboration with the Laboratory of Dietetics and Clinical Nutrition and the Office for Sustainable Actions at the University of Pavia. Implemented at the Caravino Science Campus dining hall, the project uses nudging techniques—subtle behavioural cues that encourage certain choices without restricting freedom. The results have been encouraging: analysis of 2,400 meal trays over twelve monitoring days showed a 5% increase in vegetable consumption, improving the overall nutritional balance of meals without changing the menu itself, but simply by altering the way food was presented.
Themed initiatives, targeted communication and nudging interventions are different tools driven by the same belief: the canteen plays a dual role. It is not only a place where people eat, but also an environment where habits are shaped, tastes are developed and a more sustainable and conscious food culture can gradually take root.
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