Return to Calendar

Photo of University Hall

University Calendar

Critical Made in Italy 5: Environment and Nutrition

September 26, 2019, 6:30 pm - 8:30 pm
Location Feliciano School of Business - Lecture Hall 101
SponsorInserra Chair in Italian and Italian American StudiesCostFree and open to the publicMore Informationhttps:/‌/‌‌inserra-chair/‌events/‌2019-20-events/‌critical-made-in-italy-5-environment-and-nutritionPosted InCollege of Humanities and Social Sciences
Header image for event

A Panel Discussion with Dr. Maurizio Cellura (University of Palermo, Italy) and Wayne DeFeo (DeFeo Associates Environmental Consulting, NJ).

The food sector is one of the most energy intensive sectors in modern economy, and thus a significant contributor to the potential for global warming. Sustainable actions in the food sector are of paramount importance for reducing greenhouse gas emissions and fighting climate change.

Sensitive food production as well as consumption practices are crucial for assuring the biodiversity and sustainability of the agro-food sector, and the environment at large. Activated at the local level, these productions and practices can borrow from or in turn be applied to national and international contexts.

The panel includes two presentations.

1. “Sustainability in the Food Sector: an Italian case study, TERRAVITA” by Dr. Cellura

Prof. Cellura’s contribution describes the experience developed within the Italian project “Terravita”, aimed at the valorization of Italian products in the agro-food sector made in areas of special environmental heritage. In particular, the speaker will focus on the bread of Monreale and the cheese of Madonie, two local products of Southern Italy, selected as experimental models for studying their energy and environmental footprint, their socio-economic sustainability and their chemical-nutritional characterization. Some eco-design criteria for improving the environmental sustainability of the examined products will be discussed. The project represents a key experience in focusing on a food product that is emblematic of “Italian excellence” along with discussing ways to produce it in an environmental sustainable way.

2. “Food Loop Cycle in New Jersey: Ideas Suitable to Italy and the U.S.” by Wayne Defeo

Wayne will discuss the relationship between sustainable food sourcing, planning to control food waste, and creating a closed loop cycle with food that can be implemented in any location, whether in the US or Italy. This will be an interactive discussion between the presenters and the audience.