Food ~ UNIPI

The University of Pisa promotes the well-being of its community by encouraging healthy and informed eating habits, in line with Goal 12 – Responsible Consumption and Production of the 2030 Agenda, which aims to promote sustainable production and consumption patterns. Target 12.3 specifically focuses on halving global food waste and reducing losses throughout production and supply chains.

In the field of food, the University’s Sustainable Development Committee (CoSA) collaborates closely with the Interdepartmental Research Centre Nutrafood. This partnership facilitates the integration of scientific and project-based expertise, promoting initiatives that support the sustainability of food systems and the dissemination of responsible eating practices within the University community.

Healthier and more inclusive snacks in vending machines

CoSA also promotes well-being through everyday food choices by acting on vending machines across the University, reducing the availability of ultra-processed foods and junk food and replacing them with healthier and more nutritious alternatives, such as fresh fruit, protein snacks, sugar-free drinks, and local products. This initiative makes it easier for students, academic and administrative staff to make healthy choices during the day, thereby contributing to the physical and mental well-being of the University community.
To encourage more sustainable and inclusive eating habits, products that meet specific dietary needs, such as gluten-free and lactose-free options, are also made available.

Reducing food waste

The University of Pisa addresses the issue of food waste by promoting sustainable practices at all events organised within the University, from workshops to conferences. Through the Guidelines on Sustainable Events, approved by the University’s Board of Directors and Academic Senate in 2025, catering services are required to minimise waste and maximise the reuse of surplus food by balancing portions and ingredients to avoid leftovers.
In addition, catering providers must offer family bags, containers that allow surplus food to be taken home or used for further consumption, or establish agreements with local associations to donate unserved food. These measures ensure the valorisation of surplus food and contribute to reducing food waste.

Responsible for this initiative

Costanza Ceccanti
Contact Person for Food – Area: Food
Octavian Lupu
Student Representative – Area: Mobility and Food
Anna Solini
Contact Person for Health – Area: Health
Lorenzo Velardita
Student Representative – Area: Health and Food

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Healthier and more inclusive snacks in vending machines

Reducing food waste

Responsible for this initiative