On World Food Day 2026, Bocconi University and Pellegrini invite the University community to reflect on one of the most important challenges of our time: ensuring that everyone has access to safe, nutritious and sustainable food.
Ending hunger is possible, but it requires us to transform our agrifood systems and put innovation at the service of people and the planet. Research, technology and new practices can help build more inclusive and resilient systems. Turning these possibilities into practical solutions calls for collaboration among institutions, businesses, researchers and civil society.
Everyone has a part to play, including through everyday choices. Growing what we can, making the most of traditional recipes, reducing waste, choosing a variety of seasonal foods, and supporting local producers and responsible markets are all ways to care for food and the resources on which we depend.
On 16 October, visitors to the Pellegrini canteen Bocconi 12 can explore these topics with nutritionists and discover a special menu inspired by the principles of the Bocconi Food Policy.
Program
Two information stands staffed by nutritionists will be open in the canteen: one from 8:00 am to 6:00 pm and the other from 11:30 am to 3:30 pm. The nutritionists will be available to answer questions and discuss health and wellbeing through food, healthy and sustainable diets, informed food choices, and ways to prevent food waste.
A third stand, open from 11:30 am to 3:30 pm, will be dedicated to the Bocconi Food Policy, adopted by the University in 2023 and endorsed by the main food service providers on campus.
The day’s menu
For the occasion, the cafeteria will offer a menu designed by nutritionists in keeping with the themes of World Food Day and the principles of the Bocconi Food Policy.
The dishes offer inspiration for everyday actions: using aromatic herbs, giving traditional recipes a new twist, making the most of ingredients, choosing local and seasonal produce, and supporting responsible trade.
First courses
- Pumpkin and Taleggio lasagne
- Whole wheat pasta with zucchini, mint and Pecorino Romano PDO
- Pappa al pomodoro (Tuscan tomato and bread soup)
Main courses
- Roast turkey with herbs
- Mediterranean scorpionfish alla ghiotta
- Lentil patties with Pecorino Romano PDO fondue and aromatic herbs
Side dishes
- Sautéed Swiss chard with olives and chili pepper
- Brussels sprouts, pumpkin and potatoes
Fruit
- Fairtrade banana
Join us on Friday, 16 October at Pellegrini canteen Bocconi 12.