The Bocconi Food Policy
The Bocconi Food Policy aims to promote a healthy and sustainable food system within the Campus, guided by principles of health, ethics, and environmental, economic, and social sustainability. It will be adopted in new catering contracts and progressively integrated into existing ones, in order to consistently guide all food-related decisions.
Ensuring access to healthy and high-quality food is essential for the health of both people and the planet. Food choices affect malnutrition, chronic diseases, and environmental impacts.
A healthy and sustainable diet must be balanced, accessible, and environmentally respectful. For this reason, collective catering should offer a variety of safe, good-quality, and reasonably
priced foods, also taking into account the cultural and international diversity of the Bocconi university community.
Subject of the catering services
Bocconi’s catering services aim to ensure healthy, sustainable, and inclusive food, promoting dietary models with a low environmental impact and encouraging moments of social interaction.
The food offering must respect cultural diversity and contribute to the goals of the 2030 Agenda, including health, decent work, the reduction of inequalities, and environmental protection.
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Promotion of decent work and economic growth by encouraging local consumption -
Reduction of inequalities in food access -
Climate action through the application of CAM (Minimum Environmental Criteria, i.e., environmental requirements defined by the Italian Ministry of the Environment) and the implementation of good production practices, waste reduction, and minimization of environmental impact -
Promotion of individual health and well-being through food -
Dissemination of more responsible consumption models by providing accurate, high-quality information on the value of food choices -
Contribution to the preservation of natural resources and the territory through the offering of food variety and biodiversity
Catering is also seen as an opportunity for food education for the entire university community.
Objectives of the food policy
Bocconi’s Food Policy identifies the following objectives:
- Promote healthy eating habits for overall well-being, inspired by the latest scientific research
- Promote the use of low environmental impact products
- Encourage knowledge of products through appropriate awareness campaigns
- Promote the use of organic, local, short supply chain, and socially responsible agriculture products
- Enhance local food production
- Reduce food waste Promote awareness of individual food choices
- Communicate the importance of making healthy food choices
- Promote a unified vision of the food supply and consumption system
- Foster social interaction, equality, and inclusion
The text identifies three key areas for catering services within the University:
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Nutritional quality -
Sensory quality -
Sustainability of the food offering
Services must comply with hygiene, health, safety, and building regulations, as well as all relevant laws, following the principles of food safety. Operators are required to uphold a strong food safety culture, with both management and staff committed to the safe handling of food.
Each catering service must adopt a management system compliant with the BIOSAFETY TRUST CERTIFICATION scheme, already implemented by Bocconi University, to prevent the risk of infection from biological agents.
Additionally, service providers must comply with the practices necessary to obtain and maintain the certifications required by the University. Subject of the catering services
1) Nutritional Quality
Objectives:
Ensure sufficient, safe, and nutritionally adequate food (food security); prevent chronic diseases;
promote a healthy diet.
Strategies:
- Varied and balanced menus following LARN and national dietary guidelines.
- Increased presence of fruits, vegetables, legumes, and nuts; reduction in red meat and added sugars.
- Introduction of sustainable, plant-based, and low-impact dishes.
- Inclusion of whole foods, extra virgin olive oil, iodized salt, low-sugar and low-fat desserts.
- Availability of self-service and portion size choice.
2) Ethical and Inclusive Menus
Food inclusivity:
- Vegetarian/vegan options (at least one vegetarian dish per day).
- Religious menus (Kosher, Halal).
- Menus for celiac individuals and those with medical dietary needs (allergies/intolerances).
3) Themed and Ethnic Menus
- Promotion of local and international dishes.
- Recognition of food as a tool for cultural identity, socialization, and inclusion (with over 90 nationalities represented on campus).
4) Food Education
Transparency:
Always provide information on ingredients, allergens, and nutritional values.
Educational goals:
- Promote informed and sustainable food choices.
- Spread healthy eating culture through dining spaces and visual messages.
- Actively involve students, faculty, and staff through educational initiatives and campaigns.
5) Staff Training
- Training on portioning, proper tools, and waste reduction.
- Ongoing education in sustainable and efficient culinary techniques.
6) Sensory Quality
- Emphasis on taste and appearance: essential to encourage consumption and reduce waste.
- Continuous user satisfaction monitoring through semi-annual/annual surveys.
- Menus may be revised based on feedback received.
7) Environmental Sustainability
Goal: Promote a healthy, low environmental impact diet.
- Mandatory environmental certifications (e.g., ISO 14001), compliance with Minimum Environmental Criteria (CAM).
- Use of seasonal products, and cooking methods that conserve water and energy.
8) Responsible Food Choices
Water, beverages and food criteria:
- Reduction of packaged drinks, promotion of water dispensers.
- Fruit/vegetables: Fresh and seasonal.
- Meat: At least 20% organic; the rest certified for animal welfare or quality.
- Fish: Only certified (MSC, Friend of the Sea); preference for seasonal species.
- Cold cuts/cheeses: Only PDO or PGI; free from additives like MSG.
- Exotic products (chocolate, tea, coffee): Only fair trade and certified (FLO, WFTO).
- Periodic supplier audits and full traceability.
9) Monitoring and Continuous Improvement
- Bocconi will carry out regular inspections, site visits, sensory and environmental evaluations.
- Data collected (consumption, waste, satisfaction) will inform corrective and improvement actions.
10) Expected Outcomes
- Increased consumption of fruits, vegetables, plant-based and whole foods.
- Reduced consumption of red meat and high-impact products.
- Higher user satisfaction and reduced food waste.