There is also the University of Parma among the winners of the "Living Zero Waste Award 2022" given to a research team of the University of Parma last November 29th in Bologna.
The award is now in its tenth edition, promoted by Last Minute Market under the patronage of the Ministries of Ecological Transition, Foreign Affairs and International Cooperation, and Labor and Social Policies, and in synergy with the European Commission Representation in Italy, and the Emilia-Romagna Region.
The Award immediately developed as an annual contest aimed at public bodies, businesses, and citizens to identify, promote and convey best practices in food waste prevention and commitment to food education and sustainability. An Award, therefore, is dedicated to innovative actions and projects that can potentially be replicated in other contexts, centered on waste reduction and efficient use of resources: because the good practices identified and shared, adopted throughout the country by public and private entities, are relevant and innovative experiences, and it is important to encourage dissemination and replication.
Recognition for the University of Parma came in the InnovAction category-that dedicated to avenues and technologies that "make the future"-with the European project "IPSUS: using plant and seaweed proteins from upcycled sources" funded this year under the joint SUSFOOD2 FOSC Era-Net call. The project aims to develop, through eco-innovative and interdisciplinary approaches, methods for the recovery and valorization of proteins extracted from by-products and waste from certain vegetable supply chains (pumpkin, hazelnut, grape, potato, brewery grains, and seaweed), otherwise destined to join the approximately 1.6 billion tons of annual global food loss and waste. The negative environmental impacts of the food system, increasing food insecurity and the prevalence of unhealthy diets are driving policymakers, scientists, companies and consumers to demand sustainable solutions. Globally, livestock emits 14.5% of GHGs, and causes 30% of biodiversity loss, and meat demand is projected to double by 2050. Transitioning diets to more sustainable sources of protein is crucial. The project is coordinated by Parag Acharya, affiliated with the National Research Institute of the University of Greenwich. Completing the consortium are public and private institutions-Istanbul Sabahattin Zaim University (Turkey), Ecole Nationale d'Agriculture de Meknes (Morocco), BEIA Consult International (Romania), Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA) in Parma, Mohammed V University of Rabat (Morocco), Kaanlar Food Inc. (Turkey), KEDGE Business School (France).
The researchers involved for the University of Parma are Maria Paciulli, Marcello Alinovi, Elena Bancalari, Giovanni Sogari, Emma Chiavaro, Monica Gatti
Maria Paciulli, Andrea Segrè (President of Last Minute Market), Giovanni Sogari