Spoke 7 of the OnFoods project drives healthier, more sustainable eating through research, education, and action in schools, universities, and canteens.

In this interview, Prof. Maria De Angelis (Spoke 3, OnFoods) discusses how science and microbiology can drive healthier, more effective nutrition for all.

International symposium in Naples on Mediterranean Diet, health, and sustainability with experts from Yale, WHO, and OnFoods. Three days of lectures, roundtables, and cultural exchange.

Today, 7 June, we join the global call to action for World Food Safety Day — a reminder that safe food is essential for health, development and trust in our food systems.

On 20 June from 10:30 to 16:00 at Simbiosi, Innovation Center Giulio Natta, in Giussago (PV). Organised by: OnFoods Spoke 6 Mentorship Program and NODES Spoke 7.

The BIOPROCOM project aims to develop sustainable bioactive compounds and functional food prototypes by harnessing plant biodiversity and applying microbiological knowledge to strengthen resilience and combat malnutrition.

The Laboratory of Dietetics and Clinical Nutrition (LDNC) at the University of Pavia presented results from five OnFoods projects: MATER and LIMIT (Spoke 5), FACILITY (Spoke 6), LIVELY and AUT-MENU (Spoke 7).

At the 2025 Food & Science Festival, the Politecnico di Milano brought innovation and public engagement through hands-on workshops, exhibitions, and a conference on sustainable food.

Transforming waste into ingredients, using safety as a driver of innovation, and personalising diets are three strategic directions that could redefine how we conceive food.

A key meeting point for discussing the interplay between tradition and innovation in the food sector, bringing together experts from food science, business, and design.

The DISCO project, an initiative within Spoke 2, directly addresses key challenges in food logistics and quality control during transport.

OnFoods has partnered with Cibus Tec Forum 2025 to drive sustainable innovation in the food and agri-tech sectors.

At TuttoFood Milano 2025, leading Italian and Euro-Mediterranean players in agro-food research presented ReRITT, a new network to boost collaboration, sustainability and competitiveness.

Research results, young scientists, the companies' contribution. The OnFoods network met in Bari for two days of discussion and looking ahead, beyond the PNRR

OnFoods in Bari for the second annual research meeting: heading towards the final stage of the three-year project

From food waste to novel foods, understanding people's behaviors and perceptions of food is the foundation for promoting positive changes in eating habits.

A longer life doesn’t always mean a healthier one. Ageing brings challenges that often go unnoticed - loneliness, frailty, and malnutrition.

21 March 2025 – Aula Magna, Di3A (Department of Agriculture, Food and Environment), University of Catania, Via Santa Sofia 100

Students from the Universities of Bologna and Parma took part in the M.U.S.A. Challenge to redesign university canteens with healthier, more sustainable, and inclusive solutions.

Professor Daniele Del Rio, President of the OnFoods Foundation, comments on the recent Nature Medicine paper “Integrating the environmental and genetic architectures of ageing and mortality”, with a twist on OnFoods.

This volume presents a thorough analysis of the concept and role of Short Food Supply Chains (SFSCs) within the EU legal framework with a two-fold aim. It shows the pitfalls of the current legal scenario and provides a new conceptualisation for SFSCs under EU law.

Six free video lessons for the Onfoods research community on the importance of the gut microbiota for human health.

From imagining new agrifood scenarios to creating living labs, the “Design, Food, Agriculture” event ashowed how design is a bridge between disciplines, territories, and cultures.

As part of the activities of Spoke 5 of OnFoods, the latest publication from the research group affiliated with the Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine at the University of Pavia.

An innovative approach to the Mediterranean diet, adapted to local resources, shows how it is possible to promote health and sustainability while enhancing the nutritional specificities of the territory.

Scientific disciplines serve as a crucial gateway to strategic leadership positions in society, yet the path toward formal and substantive female representation remains long. The International Day of Women in Science reminds us of the importance of real progress in women's careers.

The international conference "Food, Law, and Sustainability: Challenges for Safe and Quality Nutrition" will take place on February 14-15, 2025, at the University of Milano-Bicocca.

The Dilemma of European Policies for the Reduction of Food Waste and Loss.

Thanks to CP-MIMS technology, it is now possible to monitor the migration of contaminants such as BPA and PFAS, potentially harmful substances, in real time. A feature article starting with the work of OnFoods researchers.

A project by the Future Food Institute in collaboration with the University of Salerno, is developing an algorithm to correlate diet, fertility, and longevity, promoting sustainability and environmental health. Its name is LAFA.

February 11, 2025 – DeFENS (Department of Food, Environmental and Nutritional Sciences), University of Milan, Aula C03, Via Mangiagalli 25

University is a period of great change, during which students begin to develop and solidify habits that will accompany them for the rest of their lives.

Improving nutrition in some developing countries might require an increase in the emissions needed to produce the food they require. Is it possible to find a virtuous balance in this process?

From tomato to synthetic meat: the debate on novel foods between new opportunities and old prejudices. Despite scientific progress, regulatory gaps and the fear of the unknown still leave many questions unanswered in public opinion.

February 10-11, 2025, University of Pisa, Department of Agricultural, Food and Agro-Environmental Sciences

To monitor and improve the environmental, social, and economic impact of agri-food businesses and the daily choices of citizens. Foodmeter.it has been launched, a free web application for an initial self-assessment of the sustainability of agri-food supply chains.

Matteo Vittuari, agricultural and food economist and coordinator of Spoke 7 in the OnFoods project, discusses the interdisciplinary work required—and currently underway—to promote innovative and inclusive food policies.

A diet is much more than just a daily choice: it is a powerful tool to promote health and prevent chronic diseases. This is once again emphasized by Prof. Patrizia Riso.

Seminar on Thursday, January 9, 2025, at the University of Milano-Bicocca

As the festive season approaches, Daniele Del Rio shares a heartfelt message reflecting on the achievements of this year and the work that still lies ahead, wishing everyone a Merry Christmas and a Happy New Year.

The project’s primary goal is to raise awareness about sustainability and food ethics, offering an engaging and thought-provoking experience.

Theoretical and practical activities will support students in acquiring the necessary skills to operate effectively in the food sector.

A multi-omics approach to tackle obesity at individual level with plant-based diets

This book stems from the PPP-URB project (Public and Private Procurement and Short Food Value Chains in Urban Areas), a cornerstone initiative of the Onfoods PNRR research program, dedicated to reimagining urban food systems.

The event will bring together key stakeholders to collaborate on shaping the future of the EU’s Food Safety Systems.

Professor Daniele del Rio will participate on November 20 in one of the scheduled talks on Climate, Sustainability, and Energy.

This work summarises the current understanding of how maternal lifestyle habits influence HBM microbiota.

Professor Annamaria Colao, coordinator of Spoke 5 of the OnFoods project discusses the challenge of transforming scientific knowledge on nutrition into public awareness.

Cold plasma, an ionized gas at low temperatures, offers a sustainable alternative to traditional thermal treatments, with one major benefit: it preserves both nutritional quality and flavor.

The aim of the meeting is to share the results achieved so far and explore potential developments, as well as strengthen both existing and new collaborations between the research groups.