08/02/2025
Teramo
Italy
Italy
20
total
participants
participants
Causes covered by this activity
Type of activity
Goal of the Activity
Objective: debate on sustainable nutrition both in terms of food and the tools for eating and dinner in a restaurant that encourages slow food and agri-food sustainability
Description
University debate with questionnaire on slow food and the causes of the use of plastic cutlery and tools and their negative impact on nature and dinner in a restaurant that encourages slow food and agri-food sustainability
By organising this activity, the organisers want to contribute to the following Sustainable Development Goals
Objectives
Encouraging Slow Food
Reducing Waste and Promoting Recycling
Protecting Nature and Promoting Biodiversity
Showcase Cultural Heritage
This activity was organised by: