From 23 April to 21 May, SAPORE Longevity Kitchen, a theoretical and practical introductory course on healthy and sustainable cooking, was held. This edition focused on nutritional strategies for healthy ageing.
Over four evening sessions, participants in the course, which was open to all UniBs staff members, prepared recipes proposed by the instructor. Each session included the preparation of a meal designed to be taken and consumed at the workplace the following day. Every meeting concluded with a tasting of the dishes prepared, providing an opportunity for social interaction and sharing.
Now in its second edition, the initiative aims to provide participants with the fundamentals of healthy eating and the Mediterranean diet, as well as basic skills for preparing meals that are healthy, tasty, and sustainable.
The course organized by UniBs in collaboration with ATS and the "Andrea Mantegna” Institute of Brescia**, and delivered by dietitian chefs from ATS and ASST Spedali Civili, was co-funded through the Third Mission Social Engagement for the Local Community Fund of the Department of Clinical and Experimental Sciences. An open badge was associated with the course and awarded to participants who achieved at least 75% attendance.
All participants who completed the final test were awarded the Open Badge.
Feedbacks collected through the customer satisfaction survey revealed a very high level of satisfaction and appreciation among participants.
The course forms part of the University's commitment to the wellbeing of the academic community, in line with UN Sustainable Development Goal 3 (Good Health and Wellbeing), and will also be offered to students, who took part in the first edition in 2025.