
Francesca GioppALMA - la Scuola Internazionale di Cucina Italiana · Food Culture & Sustainability
Francesca Giopp
Master of Human Nutrition
Nutrition & Sustainability Lecturer
About
10
Publications
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Introduction
I am passionately committed to storytelling the close connection between food and environment
Skills and Expertise
Publications
Publications (10)
Objective
This study aims at comparing two Italian case studies in relation to school children’s plate waste and its implications, in terms of nutritional loss, economic cost, and carbon footprint.
Design
Plate waste was collected through an aggregate selective weighting method for 39 days.
Setting
Children from the first to the fifth grade from...
Chefs’ decisions can greatly improve the quality of food provided and positively guide diners’ choices. Culinary students’ knowledge of healthy and sustainable nutrition is still scarcely investigated and is limited to the nutritional aspect of the diet, without considering food sustainability or the environmental impact of foods. This study aims t...
Horticultural products such as fruits and vegetables are an important part of the European food market. For example, in 2019 the EU share of the world market for these goods was 9% or 166 million tons. With ever increasing requirements to food safety, quality, and authenticity as well as competition on the market, more robust and reliable physical...
Increasingly, policymakers are setting ambitious goals for sustainability in public procurement, integrated across different pillars. Such ambitions are apparent in public catering services, where procurement models have been shifting towards greater localisation of supply chains and purchasing of more organically grown food. To date however, few s...
Increasingly, policymakers are setting ambitious goals for sustainability in public procurement, integrated across different pillars. Such ambitions are apparent in public catering services, where procurement models have been shifting towards greater localisation of supply chains and purchasing of more organically grown food. To date however, few s...
Background
The understanding of consumers' behaviours is crucial for developing strategies and educational interventions necessary to transition towards more sustainable diets at the individual and population level. In this regard, social-psychological models can be effective in identifying and understanding the role of the cognitive constructs beh...
The use of Ready-to-Use Therapeutic Foods (RUTFs) is not a sustainable strategy to treat child moderate acute malnutrition due to its high cost and unfamiliarity.
An integrated multidisciplinary approach called “Pappa di Parma” was used to develop, characterize and introduce alternative sustainable and energy-dense meals against malnutrition.
Six...
Inadequate diet, physical activity, and sleep-related behaviors are potential risk factors for overweight and obese, therefore we investigated the relations between body mass index (BMI) and behavioral factors in a sample of Italian adolescents. Four hundred nine Italian secondary school students (46% females, 12.5 ± 0.6 y.o.) were enrolled in this...