Fish can play a central role in the human diet, but how much fish is eaten, how it is bought and what species are used varies greatly from country to country. Italians, for example, are not great fish buyers, and this is also reflected in Italian hospital, school and company canteens. Around 20 million Italians eat at least one meal a day outside their home, often in a canteen. Slow Food is following this sector with great interest and launching specific projects to help our daily food be enjoyable, healthy and environmentally and socially sustainable, independent of where or how the food is consumed.
Daily food shopping is also important. In addition to creating places to make it easier to shop well (like the Earth Markets), Slow Food also tries to spread information about how to buy food in a way that unites taste, health and savings.


The Dream Canteen workshops will bring together professionals and experts from the sector to discuss the most pressing issues regarding fish in public food service. The meeting What’s On the Menu Today: Anchovies or Striped Catfish? aims to investigate what products are used in canteens and why, asking what the Mediterranean can offer and if we have the preserving and processing technology needed to supply public food service with fresh semi-finished products.

Taking as a starting point the description of the typical product used in a canteen, the other meeting – Between the Sea and the Canteen Lies the Market: What’s Best for Ecosystems, Bottom Lines and Taste Buds? – seeks to explore the possibility of providing parameters that describe a product adapted to the needs of public food service that is environmentally sustainable and can be included in product descriptions and on institutional menus.


Access to the Dream Canteen workshops is by invitation only, and they are aimed at a specialized audience of representatives from public entities and organizations, food service managers, cooks, servers and veterinarians.
For more information: pensachemensa@slowfood.it


In the Daily Food area, on the ground level of the Genoa Fiera’s Pavilion B


Friday, from 3 pm to 5 pm
Between the Sea and the Canteen Lies the Market: What's Best for Ecosystems, Bottom Lines and Taste Buds?

Saturday, from 3 pm to 5 pm
Today in the Canteen: Anchovies or Striped Catfish?


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