What Shall We Cook Tomorrow? Empowering Students Through Sustainable Food Education and Novel Protein Exploration

Alessandra Norici (), Cristina Truzzi, Caterina Gerotto, Anna Annibaldi, Silvia Illuminati, Alessandra Petrucciani, Lorenzo Mollo, Graziana Spinelli, Miles Minio, Lorenzo Massi, Federico Girolametti, Behixhe Ajdini, Matteo Fanelli, Irene Biancarosa, Giuseppe Dipietro, Matteo Palmucci and Rosa Martino
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Alessandra Norici: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Cristina Truzzi: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Caterina Gerotto: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Anna Annibaldi: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Silvia Illuminati: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Alessandra Petrucciani: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Lorenzo Mollo: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Graziana Spinelli: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Miles Minio: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Lorenzo Massi: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Federico Girolametti: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Behixhe Ajdini: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Matteo Fanelli: Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, AN, Italy
Irene Biancarosa: Nutrinsect SRL, Via Villa Enrico Mattei, 65, 62010 Montecassiano, MC, Italy
Giuseppe Dipietro: Istituto di Istruzione Superiore Volterra Elia, 60121 Ancona, AN, Italy
Matteo Palmucci: Istituto di Istruzione Superiore Volterra Elia, 60121 Ancona, AN, Italy
Rosa Martino: Istituto di Istruzione Superiore Volterra Elia, 60121 Ancona, AN, Italy

Challenges, 2025, vol. 16, issue 4, 1-15

Abstract: This report presents the activities and outcomes of an educational project aimed at promoting sustainable food awareness among high-school students in Italy through the active contributions from young researchers, profit partners and school educators. The project involved two final-year classes—one from a scientific lyceum and one from a technical chemistry institute—and integrated theoretical lessons, laboratory activities, and experiential learning focused on planetary boundaries, sustainable diets, and alternative proteins such as from algae and insects. To assess the impact of the project, pre- and post-intervention questionnaires were administered and are here discussed. The intervention significantly enhanced the students’ cognitive and affective engagement both during the sessions and in the immediate aftermath, as evidenced by elevated levels of satisfaction and retention of key concepts. Overall, the project fostered great environmental awareness and openness to sustainable food choices, demonstrating the potential of targeted hands-on educational programs to influence both attitudes and behaviours in younger generations of western high-income countries. The project serves as a replicable model of a transdisciplinary approach for integrating Education for Sustainable Development (ESD) and education for Planetary Health into secondary school curricula.

Keywords: novel food; food transition; planetary boundaries; flexitarian diet; participatory model for education; third mission (search for similar items in EconPapers)
JEL-codes: A00 C00 Z00 (search for similar items in EconPapers)
Date: 2025
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