Food quality, effects on health and sustainability today: a model case report

Vittorio Natale Borroni, Silvia Fargion, Alessandra Mazzocchi, Marco Giachetti, Achille Lanzarini, Margherita Dall’Asta, Francesca Scazzina, Carlo Agostoni

Research output: Contribution to journalArticle

Abstract

The Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico is a five-century institution that, besides the unique clinical role in the center of Milan, may rely on benefactor donations such as fields and farming houses not far from the city, for a total of 8500 ha, all managed by the “Sviluppo Ca’ Granda’ Foundation”. Presently, the main products of these fields are represented by rice and cow’s milk. During the latest years, farmers and managers have developed a model of sustainable food production, with great attention to the product quality based on compositional analysis and functional nutritional characteristics. This experience represents a new holistic model of food production and consumption, taking great care of both sustainability and health.

Original languageEnglish
Pages (from-to)117-120
Number of pages4
JournalInternational Journal of Food Sciences and Nutrition
Volume68
Issue number1
DOIs
Publication statusPublished - 2017

Keywords

  • Food production model
  • global health promotion
  • glycemic index
  • insulin response
  • sustainability

ASJC Scopus subject areas

  • Food Science

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