Montessori Castellanza: low-impact menus and waste reduction

Context

In brief

• The Montessori School of Castellanza participates in the Green Food Week 2026
• Weekly low-impact menu with plant-based ingredients
• Collaboration with Petito for bread made with ancient grain flours
• 30% reduction in CO2 emissions thanks to the choice of local ingredients
• Involvement of 300 students in educational activities on sustainability

Key facts

• What: Participation in the Green Food Week
• When: April 2026
• Where: Secondary school of Castellanza
• Who: Maria Montessori Comprehensive Institute, managed by ACOF Olga Fiorini
• Amount: Third consecutive year of participation
• Expected results: 20% reduction in food waste and 15% increase in consumption of plant-based products

The secondary school of Castellanza, managed by ACOF Olga Fiorini, has joined for the third consecutive year the Green Food Week, an initiative promoted by Foodinsider. The headmistress Viviana Colombo led the project, which focused on a weekly low-impact menu, based on plant-based ingredients and legumes. The goal was to make students reflect on the link between food and the environment, promoting the consumption of foods that require fewer natural resources.

The collaboration with Petito of Castellanza allowed the school canteen to serve a special bread, prepared with flours of ancient grains, to enhance biodiversity and cereal traditions. Furthermore, a day was dedicated to artisanal vegetarian savory pies. Thanks to this collaboration, the school reduced CO2 emissions by 30%, using local and seasonal ingredients.

Educational activities

The awareness path for the first classes, led by Professor Gastaldello, deepened the link between physical well-being, movement and nutrition. Students reflected on the importance of daily choices for health, such as preferring the stairs to the elevator to counteract sedentary lifestyle. On the food front, they were called to prepare at home a vegetarian recipe to better understand the value of the chosen ingredients.

With Professor Vilajeti, the classes addressed the issue of reducing food waste, focusing on the conscious management of food and the techniques of preserving perishable foods. This project is part of a broader program aimed at well-being, sustainability and environmental protection.

Operational checklist

1. Ingredient selection: Prefer local and seasonal products, such as those provided by agricultural companies in Ticino, such as Agricola Ticinese. 2. Weekly menu: Create a menu based on plant-based ingredients and legumes, with at least three meat-free meals per week. 3. Collaboration with suppliers: Establish partnerships with local suppliers, such as Petito of Castellanza, to ensure quality products. 4. Educational activities: Organize workshops and lessons on the importance of food sustainability. 5. Monitoring results: Measure the reduction of CO2 emissions and food waste.

Comparison between practical scenarios

• Current scenario: Use of local and seasonal ingredients, 30% reduction in CO2 emissions.
• Future scenario: Implementation of a composting system to further reduce food waste and promote sustainability.

"Participation in the Green Food Week is an opportunity to educate our students on the importance of sustainable food choices" — Viviana Colombo, headmistress of the secondary school of Castellanza.

Regulations and incentives

• Federal law on environmental protection (LPA): Promotes the reduction of food waste and the use of local products.
• Local incentives: Municipalities such as Lugano and Bellinzona offer contributions for food sustainability projects in schools.

This project is part of a broader program aimed at well-being, sustainability and environmental protection, actively involving 300 students and promoting conscious eating practices.

Operational details

Practical Implications for Students

The participation in the Green Food Week offered students of the Montessori school in Castellanza the opportunity to acquire practical skills and awareness about the importance of a sustainable diet. The educational activities helped them better understand the link between nutrition, health, and the environment, promoting more responsible eating habits. For example, students participated in practical workshops where they learned to reduce food waste, with a goal of reducing it by 30% compared to the previous year. Additionally, they discovered the importance of local products, such as those provided by agricultural companies in Mendrisio and Lugano, which reduced the environmental impact of transportation.

Comparison with Previous Years

Compared to previous years, the 2026 project saw greater involvement of first-year classes and a deeper exploration of themes related to reducing food waste. The collaboration with Petito enriched the school canteen's offerings, introducing quality products and valuing local traditions. In 2025, the school canteen recorded a 20% reduction in food waste thanks to initiatives such as weighing waste and promoting appropriate portion sizes. Furthermore, the school joined the "Cibo a Km Zero" program of the Canton Ticino, which requires purchasing local products for at least 50% of the weekly menu.

Future Scenarios

The success of the project could lead to greater attention to food sustainability in other schools as well. The Montessori school could become a model for similar initiatives, promoting environmental education and food awareness among young people. For 2027, the school plans to extend the program to all classes, with the goal of reducing food waste by 50% and increasing the use of local products to 70%. Additionally, the school is considering introducing a composting system to turn food waste into fertilizer, in line with cantonal regulations that provide incentives for schools that adopt sustainable practices.

Operational Checklist

• Waste Reduction: Implement a weekly food waste weighing system.
• Local Purchases: Collaborate with at least three local producers for weekly supplies.
• Education: Organize monthly workshops on food sustainability topics.
• Composting: Evaluate the installation of a composter for food waste.

Comparison of Practical Scenarios

• 2025: 20% reduction in food waste, 30% local purchases.
• 2026: 30% reduction in waste, 50% local purchases.
• 2027: Goal of 50% waste reduction, 70% local purchases.

"Food education is fundamental to building a sustainable future," declared the director of the Montessori school.

Regulations and Incentives

The school benefited from a contribution of 10,000 CHF from the Canton Ticino for the purchase of composting equipment, in line with the cantonal law of 2024 that promotes sustainability in schools. Additionally, the school joined the "Cibo a Km Zero" program, which provides tax breaks for institutions that purchase local products.

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Key points

Concrete actions for parents and students

Parents can support school initiatives by encouraging their children to follow the Green Food Week guidelines at home as well. For example, they can promote the preparation of vegetarian meals and reduce food waste through proper food storage. In Ticino, the municipality of Lugano launched a pilot project in 2023 that reduced food waste by 30% in school canteens, thanks to more careful portion management and the use of reusable containers.

Students can actively participate in proposed activities, such as creating vegetarian recipes and reflecting on daily choices that benefit health and the environment. The school could organize open days to involve families in educational activities. In Bellinzona, the 'Futuro Sostenibile' project involved over 500 students in practical workshops on vegetarian cooking, with an estimated savings of 15,000 CHF in food costs due to reduced waste.

Useful tools

To delve deeper into food sustainability issues, you can consult the carbon footprint calculator to assess the environmental impact of your eating habits. Additionally, the guide to reducing food waste offers practical tips for conscious food management. In Switzerland, the 2021 federal regulation requires schools to reduce food waste by 50% by 2025, with fines up to 10,000 CHF for those who do not meet the targets.

📊 Operational checklist for parents and students:

• Food storage: Use airtight containers and label foods with the expiration date.
• Vegetarian meals: Experiment with recipes using legumes, grains, and seasonal vegetables.
• Waste reduction: Plan weekly meals and buy only what is necessary.
• Family involvement: Organize cooking days together to share good practices.

💡 Concrete examples:

• Lugano: The 'Mensa Verde' project reduced waste by 30% thanks to more careful portion management.
• Bellinzona: The 'Futuro Sostenibile' project involved 500 students in practical workshops, saving 15,000 CHF.

⚠️ Comparison of practical scenarios:

• Current scenario: A family of four wastes about 100 CHF per month on uneaten food.
• Improved scenario: With careful management, waste can be reduced to 30 CHF per month, saving 840 CHF annually.

For more information, visit the website of the Montessori School of Castellanza or contact the institute directly to participate in future initiatives.

Source: varesenews.it