L’Carapelli Nutritional Institute, ETS Foundation, in line with its mission to promote scientific research and dissemination of the value of olive oil, organized a meeting entitled “Extra virgin olive oil: a pillar of sustainable nutrition“. The event, held on May 30th at the scientific technological campus of Sesto Fiorentino, was created in collaboration with theUniversity of Florence and the Green Office of the Florentine university. The meeting is part of Sustainable Development Festival promoted by ASVIS, the largest Italian initiative dedicated to raising awareness and mobilizing on the issues of economic, social and environmental sustainability, which took place in the month of May throughout the national territory.
The event, of an informative nature and open to the public, he said the link between EVO oil, health and sustainability, through the words of the professors of the Tuscan University and the scientific committee of the Carapelli Nutritional Institute. The objective is to involve the population, and in particular the university and high school students who actively and enthusiastically participated in the meeting, in an activity to raise awareness and enhance correct eating styles, with particular focus on the nutritional contribution of oil of olives, the result of a supply chain with a thousand-year tradition that looks to the future through sustainable production practices.
The professor opened the proceedings Marco Pierinivice-rector of Technology Transfer, Cultural Activities and Social Impact of the University of Florence and Professor Filippo Randellicontact person for the University of Florence in the RUS network, who will recall that among the University’s strategic objectives are the promotion of the well-being of students, staff and citizens and the health of the environment.
Following are the doctor’s greetings Anna Cane of the Carapelli Nutritional Institute-ETS Foundation, which framed the event within the Foundation’s project areas and the guidelines of the Festival of Sustainable Development: “Events like these confirm the importance of discussion and collaboration between the university world, research and the production chain for the dissemination of sustainability issues. The interest and great participation of the students shows how sensitive the young generations are to these issues and how ready they are to be the next protagonists of sustainable development. We thank the professors of the scientific committee of the Carapelli Nutritional Institute, the representatives of the University of Florence and the University Green Office, for their precious contribution to the event and to the valorisation of extra virgin olive oil as a pillar of correct nutrition”.
Among the speakers of the day were two of the members of the scientific committee of the Carapelli Nutritional Institute, Professor Nadia Mulinacciwho illustrated the role of extra virgin olive oil as a nutraceutical, and professor Gabriele Riccardiwhich underlined the link between the habitual consumption of EVO oil and the prevention of diabetes.
First and then, the University’s contributions with the professor Alessandro Parentiwith a point on the sustainability of the olive oil supply chain, Dr Federico Mattagliwho presented the MontEspertOlio project dedicated to raising the quality of oil production in a specific Tuscan olive-growing area, and Dr. Carlotta Breschiwhich shed light on the Monitol project for monitoring the ripening of olives with a multidisciplinary approach.
Also present are information displays curated by the Carapelli Nutritional Institute, DAGRI-NEUROFARBA and CNR-IFAC, Food Science Degree Course, for in-depth information on the topics debated in the reports.
The work concluded with a tasting with “Bread and oil” offered by the Carapelli Nutritional Institute.
Carapelli Nutritional Institute
Founded in 2001 as a study center promoting research in the field of oil (in particular extra virgin olive oil), in 2004 the Carapelli Nutritional Institute was completed with a Scientific Committee, made up of some of the most relevant scholars in the sector at an international level . Since then the Carapelli Nutritional Institute has developed, in partnership with Italian and foreign universities and research institutes, various research on olive oil in every aspect: chemical, sensorial, agronomic, technological extraction, humanistic, pharmacological, biochemical, nutritional; he participates in some important scientific conferences and writes articles in specialized magazines.
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