Food, green procurement and cafeterias

The university supports sustainable food consumption by its academic community through the procurement of goods and services that consider the environmental impact of the life cycle of food products (green procurement), with the aim of preserving resources and reducing CO₂ emissions, ensuring food safety and minimising waste production.

The University of Milan carries out analyses on the procurement, distribution and spaces used for food consumption and the management of related waste. In its own cafeterias and food service areas, it promotes the consumption of foods with lower environmental impact, such as plant‑based dishes, and of local produce to reduce the environmental costs of transportation, and favours buffet‑style dining to prevent waste.

The University of Milan also promotes the SAFEFOOD@UNIMI project, which provides for the microbiological analysis of food served in the university’s cafeterias to ensure food safety.