Ongoing Activities

The University is committed to continuously promoting environmental, social, and economic sustainability. This page presents the activities that have already been completed, those currently underway, and the actions planned for the near future, with the aim of providing a transparent and up‑to‑date overview of the progress made.

NUTRITION

Completed

BioBag (completed December 2025)

The BioBag initiative, promoted by the social promotion association Parma Sostenibile in collaboration with APS IoMangioLocale and supported by the ONFoods Project of the University of Parma, enabled students and university staff to collect a weekly bag containing a surprise selection of fresh, seasonal fruit and vegetables, either certified organic or guaranteed through the Participatory Guarantee System (PGS).

The products were supplied by the agricultural producers participating in the MercaTiAmo project.

Ongoing

UNIPLATE (available from February 2026)

UNIPLATE, developed by the University’s Human Nutrition Unit and the Artificial Intelligence Laboratory, encourages an adequate intake of whole grains, fruits, vegetables, and plant‑based protein sources. It provides valuable support for planning and preparing meals and, thanks to its content, promotes greater knowledge and awareness of healthy and sustainable eating.

The app is part of Unipr4Life, a well‑being initiative dedicated to the entire university community, offering services that promote health, psychological and physical balance, inclusivity, sports, and healthy lifestyle and dietary habits.

EDUCATIONAL STRATEGIES IN CANTEENS AND FOOD SERVICE AREAS

This initiative is part of the ONFoods project.

In collaboration with the Regional Agency for the Right to Higher Education ER.GO and the company Cimas Ristorazione srl, university canteens promote the purchase of healthy and sustainable dishes identified by a dedicated logo. These dishes meet specific nutritional and environmental criteria, both in the menu and directly along the serving line.

Additionally, educational posters on health and sustainability displayed in canteens and food service points across the University help raise awareness of healthy and sustainable food choices.

EUGREEN RECIPE BOOK

The project, coordinated by the EUGreen alliance, aims to create a recipe book featuring easy‑to‑prepare dishes that are healthy and have a low environmental impact. The selected recipes are included in the UNIPLATE app.

BUILDING STOCK

In its ongoing effort to achieve increasingly sustainable management of both built and open spaces, the University of Parma recognizes the central role of its outdoor areas and green spaces.

The project involves an in‑depth survey of the various types of open spaces across the University’s campuses, aimed at identifying the main critical issues and potential of green areas, pathways, and existing outdoor furnishings.

The analysis covers different categories of green spaces — historical, designed, residual, or undergoing transformation — along with lawns, flowerbeds, green walls, and tree and shrub vegetation. At the same time, walkways, permeable and impermeable surfaces, outdoor furniture, and lighting are examined to assess their condition, functionality, and integration with the surrounding context. Particular attention is also given to infrastructural elements and visual mitigation conditions, with the goal of improving the perceptual and environmental quality of the campuses.