We collaborate with our suppliers to ensure environmental compliance. Our campus bars offer a selection of healthy, natural, and intolerance-friendly snacks. We also use compostable materials for outdoor refreshments and maintain responsible supply management.

Each meal travels an average of nearly 2,000 km before it reaches our tables, emitting significant amounts of CO2 into the environment. One kg of cherries traveling from Chile to our tables covers 12,000 km, consumes 6.9 kg of oil, and emits 21.6 kg of CO2. Buying local and seasonal products means putting food on the table that has not traveled long distances, resulting in reduced polluting emissions. Seasonality also guides us in selecting high-quality products.

Food waste accounts for approximately 10% of total greenhouse gas emissions produced in 12 months. Globally, one-third of the food produced is discarded each year, resulting in 1.3 billion tons of waste.

Italy ranks as the top country in Europe for bottled water consumption. Every year, we consume 8 billion 1.5-liter bottles, producing 280 thousand tons of plastic waste. Even if you choose organic plastic bottles, you need to consider transportation. One bottle of water emits as much carbon dioxide as driving one kilometer in a car.

Diseases related to poor eating habits are responsible for 60% of all deaths globally. Maintaining a healthy and active lifestyle is just as crucial as making good food choices. Diet also has an impact on the environment. For example, an omnivorous diet produces an average of 9.22 tons of CO2 per year, while the vegetarian diet produces an annual water footprint of about 876 cu m, compared to 1123.7 cu m for a high-meat consumption diet.

Knowing the difference between “use by” and “best before” dates can make all the difference. Eighty-eight million tons of food are wasted every year in Europe, but 10% is still consumable and is thrown away due to incorrect label reading, resulting in the production of 22 million tons of CO2.