On 16 February 2026, the University of Milan will host the final meeting of OnFoods Spoke 4, dedicated to Food Quality and Nutrition Research for Sustainable Diets.

È disponibile l’ebook realizzato nell’ambito del progetto AUT-MENU, dedicato al miglioramento dell’esperienza del pasto di bambini e adolescenti con ASD attraverso interventi di ristorazione collettiva ed educazione alimentare.

Con i contributi di ricerca di Spoke 7 a cura di Carola Ricci, Marco Clementi, Federica Villa, Alfredo Ferrante e Hellas Cena.

Il nuovo articolo scientifico è stato pubblicato sulla Rivista giuridica "Diritto e giurisprudenza agraria, alimentare e dell’ambiente".

As the festive season approaches, Daniele Del Rio reflects on the third year of OnFoods, the strength of its community and the transition into the project’s final phase, while extending warm wishes for the holiday season.

HACKonFOODS brings together young researchers and leading companies to co-design innovative solutions for the future of food systems.

The conference “Responsible Production and Consumption of Food from Farm to Fork: Tech, Policy, Behavior, Education” will be held at the University of Pavia on November 24th and 25th, 2025.

The research carried out by Spoke 7 of OnFoods arrives at Fondazione Feltrinelli with a two-day programme of talks on 21 and 22 November, in Via Pasubio, Milan. Admission is free, with reservation required.

Al Centro CREA una giornata per valorizzare il ruolo della ricerca nel campo dell’alimentazione sana e sostenibile.

Two days of talks and discussions demonstrated how research and industry can jointly shape the future of the food system.

Il 7 novembre 2025 l’Università degli Studi di Bari Aldo Moro ospiterà un evento di restituzione dei risultati del progetto OnFoods, Spoke 2.

Are you a healthcare professional looking for practical, easy-to-use resources to raise awareness and educate your patients about malnutrition?

Lo Spoke 2 di OnFoods proietta il Cibus Tec Forum nel mondo del recupero di nutrienti e del trasporto di filiera

On 15 Oct 2025, 14:00–17:30 at CREA Rome, Spoke 7 hosts a conference on shared policies for healthy and sustainable diets with research and stakeholders.

Intervista con Antonio Moretti, direttore ad interim dell’ISPA, l'Istituto di Scienze delle Produzioni Alimentari del CNR, e coordinatore dello Spoke 2 “Sistemi alimentari e di distribuzione intelligenti e circolari”.

La ricerca scientifica dietro ai talk del 28 ottobre a Cibus Tec Forum: una panoramica dallo Spoke 4 di OnFoods.

Cibus Tec Forum 2025, organised by Koeln Parma Exhibitions, will take place on 28–29 October in Parma. Over two days, OnFoods will present talks and discussions on cutting-edge research and innovation in the food sector.

Spoke 7 of the OnFoods project drives healthier, more sustainable eating through research, education, and action in schools, universities, and canteens.

In this interview, Prof. Maria De Angelis (Spoke 3, OnFoods) discusses how science and microbiology can drive healthier, more effective nutrition for all.

International symposium in Naples on Mediterranean Diet, health, and sustainability with experts from Yale, WHO, and OnFoods. Three days of lectures, roundtables, and cultural exchange.

Today, 7 June, we join the global call to action for World Food Safety Day — a reminder that safe food is essential for health, development and trust in our food systems.

On 20 June from 10:30 to 16:00 at Simbiosi, Innovation Center Giulio Natta, in Giussago (PV). Organised by: OnFoods Spoke 6 Mentorship Program and NODES Spoke 7.

The BIOPROCOM project aims to develop sustainable bioactive compounds and functional food prototypes by harnessing plant biodiversity and applying microbiological knowledge to strengthen resilience and combat malnutrition.

The Laboratory of Dietetics and Clinical Nutrition (LDNC) at the University of Pavia presented results from five OnFoods projects: MATER and LIMIT (Spoke 5), FACILITY (Spoke 6), LIVELY and AUT-MENU (Spoke 7).

At the 2025 Food & Science Festival, the Politecnico di Milano brought innovation and public engagement through hands-on workshops, exhibitions, and a conference on sustainable food.

Transforming waste into ingredients, using safety as a driver of innovation, and personalising diets are three strategic directions that could redefine how we conceive food.

A key meeting point for discussing the interplay between tradition and innovation in the food sector, bringing together experts from food science, business, and design.

The DISCO project, an initiative within Spoke 2, directly addresses key challenges in food logistics and quality control during transport.

OnFoods has partnered with Cibus Tec Forum 2025 to drive sustainable innovation in the food and agri-tech sectors.

At TuttoFood Milano 2025, leading Italian and Euro-Mediterranean players in agro-food research presented ReRITT, a new network to boost collaboration, sustainability and competitiveness.

Research results, young scientists, the companies' contribution. The OnFoods network met in Bari for two days of discussion and looking ahead, beyond the PNRR

OnFoods in Bari for the second annual research meeting: heading towards the final stage of the three-year project

From food waste to novel foods, understanding people's behaviors and perceptions of food is the foundation for promoting positive changes in eating habits.

A longer life doesn’t always mean a healthier one. Ageing brings challenges that often go unnoticed - loneliness, frailty, and malnutrition.

21 March 2025 – Aula Magna, Di3A (Department of Agriculture, Food and Environment), University of Catania, Via Santa Sofia 100

Students from the Universities of Bologna and Parma took part in the M.U.S.A. Challenge to redesign university canteens with healthier, more sustainable, and inclusive solutions.

Professor Daniele Del Rio, President of the OnFoods Foundation, comments on the recent Nature Medicine paper “Integrating the environmental and genetic architectures of ageing and mortality”, with a twist on OnFoods.

This volume presents a thorough analysis of the concept and role of Short Food Supply Chains (SFSCs) within the EU legal framework with a two-fold aim. It shows the pitfalls of the current legal scenario and provides a new conceptualisation for SFSCs under EU law.

Six free video lessons for the Onfoods research community on the importance of the gut microbiota for human health.

From imagining new agrifood scenarios to creating living labs, the “Design, Food, Agriculture” event ashowed how design is a bridge between disciplines, territories, and cultures.

As part of the activities of Spoke 5 of OnFoods, the latest publication from the research group affiliated with the Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine at the University of Pavia.

An innovative approach to the Mediterranean diet, adapted to local resources, shows how it is possible to promote health and sustainability while enhancing the nutritional specificities of the territory.

Scientific disciplines serve as a crucial gateway to strategic leadership positions in society, yet the path toward formal and substantive female representation remains long. The International Day of Women in Science reminds us of the importance of real progress in women's careers.

The international conference "Food, Law, and Sustainability: Challenges for Safe and Quality Nutrition" will take place on February 14-15, 2025, at the University of Milano-Bicocca.

Thanks to CP-MIMS technology, it is now possible to monitor the migration of contaminants such as BPA and PFAS, potentially harmful substances, in real time. A feature article starting with the work of OnFoods researchers.

The Dilemma of European Policies for the Reduction of Food Waste and Loss.

A project by the Future Food Institute in collaboration with the University of Salerno, is developing an algorithm to correlate diet, fertility, and longevity, promoting sustainability and environmental health. Its name is LAFA.

February 11, 2025 – DeFENS (Department of Food, Environmental and Nutritional Sciences), University of Milan, Aula C03, Via Mangiagalli 25

University is a period of great change, during which students begin to develop and solidify habits that will accompany them for the rest of their lives.

Improving nutrition in some developing countries might require an increase in the emissions needed to produce the food they require. Is it possible to find a virtuous balance in this process?