Academic Tables (Tavole Accademiche in Italian) is an innovative project launched by the University of Gastronomic Sciences. Its aim is to combine education, haute cuisine, fair costs, and local produce.
In addition to the five UNISG chefs, each year around 25 chefs from all over the world come to the Pollenzo university dining hall to serve students dishes that respect the principles of “good, clean and fair”. With Academic Tables, the lunch break is no longer just a time for eating, but also a training opportunity based on concepts of quality and environmental, social and economic sustainability.
The “Lidia and Guido Alciati” university dining hall, named after two great Piedmontese restaurateurs, is a virtuous space whose design is based on systemic principles, with sustainable, low-impact utensils, equipment and food production and service methods. Reservations are made with a booking system that reduces food waste at its source. Dishes are made with seasonal, local ingredients using low-energy-consumption appliances and served with eco-sustainable cutlery and tableware.