GREEN FOOD WEEK @ CRAVINO AND FRACCARO CANTEENS
GREEN FOOD WEEK: WITH MARKAS HEALTHY EATING AT THE UNIVERSITY OF PAVIA – APRIL 13 TO 17
For 5 days, in Fraccaro and Cravino canteens, dishes with vegetables and plant-based proteins for over 4 thousand students. Healthy and sustainable choices
GREEN FOOD WEEK POSTER @ FRACCARO CANTEEN
GREEN FOOD WEEK POSTER @ CANTEEN CRAVINO
Eating healthy, balanced and tasty food is possible, and university catering represents an ‘ideal laboratory’ to promote health, virtuous and planet-conscious eating behaviors. That’s why the University of Pavia and Markas are joining Green Food Week from April 13 to 17.
For five days, in the university cafeterias run by Markas on behalf of EDiSU (Ente per il Diritto allo Studio Universitario) at Collegio Fraccaro and Polo Scientifico Cravino in Pavia, a conscious eating path will be proposed, made up of menus designed to combine nutritional balance and reduced environmental impact that will involve 4,000 students. Initiatives include an entirely meatless day, designed to demonstrate how it is possible to avoid meat and fish consumption while maintaining a complete and balanced diet.
The goal, shared with the University, is twofold: on one hand, to promote healthy and lasting eating habits, and on the other hand, to contribute to the reduction of the carbon footprint of mass catering. A theme week can thus become an effective awareness-raising tool, capable of affecting daily choices through direct experience.
“We want to accompany the Academic Community toward food models that are compatible with personal well-being and environmental protection ,” explains Prof. Alessandro Greco of the OSA, Office for Sustainable Actions at the University of Pavia. “In particular, on Thursday, structured entirely without meat and fish, concretely highlights that sustainability and nutritional quality can proceed together, embracing the One Health approach, which considers human health, the health of the planet and the quality of food systems to be closely connected. Green Food Week aims to offer preparations that provide variety and nutritional completeness. Pairing them with different vegetable side dishes each day helps to enrich the intake of fiber, vitamins and minerals, fundamental elements for a balanced diet that is fully adequate to the needs of the university population.”
“For us, it is crucial to spread a healthy lifestyle and develop nutrition education that is consolidated over time. That is why, in collaboration with the University and EDiSU, we decided to participate in Green Food Week. For one week, from Monday to Friday, we will offer at least one green first and second course on the menu every day, differentiated between the two facilities, ” says Lidia Testa, Nutritional Service Specialist at Markas. “On Thursday, April 16, a menu shared between the university cafeterias of Fraccaro College and Cravino Science Campus, without meat or fish, totally meatless, for an appetizing and complete meal, with all the nutrients balanced and more sustainable for the environment. Choosing is one of the most effective levers to reduce the environmental impact of our diet. What is good for the planet, in this case, is also good for those sitting at the table.”
During Green Food Week, students will have access to a wide and diverse offer, built around vegetables, legumes and alternative preparations that combine quality, taste and sustainability. In the cafeteria of the Cravino Science Campus, for example, dishes such as breaded baked cheese cutlet, ricotta and spinach cannelloni with tomato sauce, legume burger and pizzoccheri alla Valtellinese will be offered. At Fraccaro College, on the other hand, space will be given to risottos, cereals and vegetarian main courses, with a focus on vegetable cooking techniques, offered in different variations to enhance their flavor and nutritional properties.
According to a research presented at the end of 2025 by Food Hack, a project of the University of Pavia in collaboration with Markas, thanks to the possibility of choosing more sustainable and balanced meals in university cafeterias, vegetable consumption has increased by 5 percent, in addition, male and female students tend to consume fewer sweets and prefer fruit. Another result recorded was an increase of about 4.5 percent in the number of balanced trays containing vegetables and protein. The study, conducted on hundreds of students, demonstrated the strong impact of nutrition education conveyed by university cafeterias through virtuous daily behaviors that guide healthy choices. This represents one of Markas’ goals, particularly with the younger generation, which it supports by embracing the values of wellness and protection of health and the environment suggested by Green Food Week 2026.
