The Erasmus+ project “Train To Sustain” took center stage on January 17, 2025, during the workshop ‘Agri-food Sustainability: Innovation and Best Practices’ at the Zero Waste Research Center in Capannori (Tuscany, Italy). The gathering fostered an engaging exchange on the future of the agri-food sector, highlighting the project’s role in driving sustainable transitions.
Discussion topics were introduced through interactive surveys powered by the Mentimeter app. Throughout the morning, participants responded to four thematic sessions designed to assess their knowledge of production, consumption, and packaging waste management. Specifically, the first session focused on agri-food waste management, exploring participants’ awareness of waste-reduction practices and the crucial role of consumer education and engagement in driving behavioral change.
The second survey addressed agri-food production, covering sustainable farming practices and eco-friendly innovations applicable to both primary production and processed goods. The third block centered on packaging, emphasizing the need for reduction, the adoption of recyclable or reusable materials, and the importance of informing consumers about proper disposal methods. Finally, the survey explored knowledge of collaborative, social, and community-based farming practices that meet specific sustainability criteria.
The debate was further enriched by presentations on successful case studies. Rossano Ercolini, head of the Zero Waste Research Center, stressed the urgency of improving packaging management, noting that many companies still use non-recyclable and non-reusable materials. Massimo Rovai, president of “La Piana del Cibo” (a Municipality of Capannori entity), discussed local efforts to manage waste, aiming for total waste reduction and food redistribution with a clear social impact.
Antonio di Giovanni, farmer and owner of “Circular Farm,” presented a prime example of sustainable production: his company grows mushrooms using coffee grounds collected from urban cafés as a substrate—a brilliant model of the circular economy where sustainability is a core strategy. Lastly, Paolo Beatini, a professor at the Chino Chini Institute in Borgo San Lorenzo, and Giulia Lombardo from the “Senza Spreco” Association, presented the educational project “Cuciniamo le Eccedenze” (Cooking Surpluses). This initiative involves culinary students who transform food surpluses collected from local shops and supermarkets into meals for community redistribution.
Environmental stewardship, consumer awareness, producer opportunities, and education on food waste remain the key pillars for achieving long-term sustainability goals.
Excerpt from Dimensione Agricoltura, issue no. 2/2025