Between Pollenzo Campus and Terra Madre Salone del Gusto, UNISG hosts the V Susplus Transnational Project Meeting, financed by EU Erasmus Programme

After two days in Pollenzo, the final Conference "Results of The European Project Susplus: Innovations in Education for a Sustainable Food System" on Saturday September 22 in Turin.

The University of Gastronomic Sciences will be home of international workshops and meetings about education, agroecology and food systems during the week of Terra Madre Salone del Gusto. Part of the activities will be held in the Pollenzo campus and part will be in Turin.

"SUSPLUS Innovative Education towards Sustainable Food Systems" is a European project on how developing innovative didactic methods implementing sustainable food systems in university programs: it involves, besides the University of Gastronomic Sciences, several other European partners such as Warsaw University of Life Science (Poland), Copenhagen University (Denmark), Estonian University of Life Sciences (Estonia), Kassel University (Germany), Fachhochschule Munster (Germany), Institut Superieur d'Agriculture Rhone Alpes I.S.A.R.A Lyon (France), Universidad Politecnica de Madrid (Spain).

From September 20 to September 22 2018 University teachers and students will meet to discuss about  innovative approaches to university education for sustainable food systems. The final conference will be held inside Terra Madre Salone del Gusto area, at 10 am in the Sala Arancio, Lingotto Fiere on September 22.

During the conference the results of an international survey of over 1000 university students will be presented as well as the evaluation of educational tools such as: an e-learning course, a summer school, small research projects with companies and lessons held by students in secondary schools and higher. The conference is organized  in collaboration with 10YFP (Global Action for Sustainable Consumption and Production); OFSP (Organic Food System Program); UNISG (University of Gastronomic Sciences of Pollenzo).

Speakers are Carlo Petrini (Slow Food, Italy); Ewa Rembialkowska (SUSPLUS coordinator, University of Warsawia); Alexander Wezel (ISARA, France); Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy); Teresa Briz (Universidad Politecnica de Madrid); Students of: University of Copenhagen, University of Gastronomic Sciences of Pollenzo, University of Kassel

Moderator: Dominika Srednicka-Tober, Warsaw University Life Sciences, Poland

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