(Agen Food) – Florence, 4 June. – L‘Carapelli Nutritional Institute, ETS Foundation, organized in collaboration with the University of Florence and the Green Office of the Florentine university the meeting entitledor “Extra virgin olive oil: a pillar of sustainable nutrition”.
The event, which took place on May 30th at the scientific technological campus of Sesto Fiorentino, is part of the Sustainable Development Festival, promoted by ASVISthe largest Italian initiative to raise awareness and mobilize 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, recounted 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 remember that the strategic objectives of the University include 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 Sustainable Development Festival: “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. 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 Mattagliwhich presented the MontEspertOlio project dedicated to raising the quality of oil production in a specific Tuscan olive-growing area, and the doctor 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.
