sì.mediterraneo is a project developed in collaboration with the Department of Clinical and Experimental Medicine of the Federico II University of Naples and the contribution of the Barilla Health and Wellbeing Advisory Board
Increase the awareness of People on the benefits of the Mediterranean Diet and the relation between correct food habits and environmental sustainability.
Improve the eating habits of People through a wider, more diverse range of food products, in line with the principles of the Mediterranean Model.
MEDITERRANEAN FOOD EXPERIENCE
NUTRITION COACH INSPIRED BY MEDITERRANEAN MODEL
Taste the Mediterranean Diet at Company Canteens.
New Menù with: plus wholegrain cereals, legumes, vegetables and fish; less red meat and fried food.
6 months after the project’s implementation at the Parma Company Canteens:
Whole grain pasta consumption
Red meat consumption
White meat consumption
6 month personal coaching for 160 employees with dietitians from University Fenerico II, Naples (Italy).
After 6 months:
body weight for obese
body weight for overweight people
physical activity after 4 months
Cook and taste Mediterranean recipes.
More than 400 employees involved over 2 years.