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The 2021 Fixing the Business of Food report provides an update on the food and agribusiness sector’s alignment with the SDGs, as well as offering guidelines to help companies accomplish the change of direction needed to address this challenge. Fixing the Business of Food recommends that companies test their strategies and activities across four key areas: beneficial products and strategies, sustainable business operations and internal processes, sustainable supply and value chains, and good corporate citizenship. The report introduces this 4-pillar Framework and a set of 21 corresponding standards to lead the change towards more sustainable food systems. The report outlines the results of some empirical studies conducted to analyze the alignment of food companies with the SDGs through the framework.

Food and beverage consumption has a great impact on the environment, although there is a lack of information concerning the whole diet. The environmental impact of 153 Italian adults (51 omnivores, 51 ovo-lacto-vegetarians, 51 vegans) and the inter-individual variability within dietary groups were assessed in a real-life context. Food intake was monitored with a 7-d dietary record to calculate nutritional values and environmental impacts (carbon, water, and ecological footprints). The Italian Mediterranean Index was used to evaluate the nutritional quality of each diet. The omnivorous choice generated worse carbon, water and ecological footprints than other diets. No differences were found for the environmental impacts of ovo-lacto-vegetarians and vegans, which also had diets more adherent to the Mediterranean pattern. A high inter-individual variability was observed through principal component analysis, showing that some vegetarians and vegans have higher environmental impacts than those of some omnivores. Thus, regardless of the environmental benefits of plant-based diets, there is a need for thinking in terms of individual dietary habits. To our knowledge, this is the first time environmental impacts of three dietary regimens are evaluated using individual recorded dietary intakes rather than hypothetical diet or diets averaged over a population.

The Barilla Center for Food and Nutrition (BCFN) has produced an updated version of the traditional Food Pyramid based on the Mediterranean Diet in order to assess the simultaneous impact that food has on human health and the environment. The Double Pyramid model demonstrates how the foods recommended to be consumed most frequently are also those exerting less environmental impact, whereas the foods that should be consumed more periodically are those characterized by a higher environmental impact. The environmental impacts resulting from three different menus were compared. All menus were equally balanced and comparable in terms of nutrition, but they differed in relation to the presence of absence of animal flesh and animal products. The first dietary pattern (omnivorous) included both animal flesh and products; the second (lacto-ovo-vegetarian) included animal products (eggs and dairy) but no flesh; and the third (vegan) was solely plant-based. The results obtained suggest that a diet based on the principles of the Mediterranean Diet, as suggested by the Double Pyramid, generates a lower environmental impact compared to diets that are heavily based on daily meat consumption

After a large screening on sourdough lactic acid bacteria, exopolysaccharide (EPS)-forming strains of Weissella cibaria, Lactobacillus plantarum, and Pediococcus pentosaceus were selected. After 6 days of incubation at 30 degrees C, the synthesis of EPS in MRS-based broth ranged from 5.54 to 7.88 mg mL-1. EPS had an apparent molecular mass of ca. 104 Da. As shown by carbohydrate consumption, the synthesis of EPS was found from sucrose only. Two types of homopolysaccharides were synthesized: glucans simultaneously with growth and fructans after 1 day of incubation. Two protein bands of ca. 180-200 kDa were in situ detected on SDS-PAGE gels incubated with sucrose. PCR products of ca. 220 bp were found for L. plantarum PL9 (100% of identity to putative priming glycosyltransferase of L. plantarum WCFS1) and W. cibaria WC4 (80% of identity to putative glycosyltransferase, epsD, of Bacillus cereus G9241) by using hybrid primers for the priming gtf genes. Degenerated primers DexreuR and DexreuV showed a unique PCR product, and the predicted amino acid sequences were identical for W. cibaria WC4 and L. plantarum PL9. The sequence had similarity with polysaccharide biosynthesis glycosyltransferases. W. cibaria WC4 or L. plantarum LP9 synthesized ca. 2.5 g kg-1 EPS during sourdough fermentation with sucrose added. Compared to the sourdough started with an EPS-negative strain, the sourdough started with W. cibaria WC4 or L. plantarum LP9 increased the viscosity, and the resulting bread had higher specific volume and lower firmness. The synthesis of EPS by selected sourdough lactic acid bacteria could be considered as a useful tool to replace the additives for improving the textural properties of baked goods.

Part IV: ICT and Emerging Technologies; International audience; Barilla Center for Food and Nutrition decided to repropose an updated food pyramid, involving global warming and impacts of food on the environment. It has been made a reclassification of foods that together with their positive impacts on health also included their environmental impacts. These values were overlapped in descending order to obtain an upside-down pyramid that reproposes the same succession of foods. The new “Double Pyramid” shows that foods with higher recommended consumption levels are also those with lower environmental impact, and foods with lower recommended consumption levels are those with higher environmental impact.Two daily menu were analysed: both balanced from a nutritional point of view, but in the first one the protein is of plant origin, while in the second one it is mainly of animal origin. Vegetarian menu has an environmental impact that is two and a half times lower than the animal protein-based one.

Aim of this study was to investigate the breakfast habits in a cohort of school ethnic minority (EM) children admitted to a summer sport school (SSS) in order to evaluate the possible differences with their Italian peers (IP). One hundred-seventy-nine children aged 6-14 years were interviewed through a questionnaire about breakfast behaviors and nutrition habits. The results were compared with those obtained in a randomized sample of 179 Italian peers (IP) attending the same SSS. EM children skip breakfast more frequently than IP (15% vs 7%; p = 0.029). The omissions are attributed to the lack of time (45% vs 54%) and not being hungry upon waking (44% vs 38%). During weekends the percentage of breakfast skippers decreased of about 3 percentage points but persisted a significant difference between the two groups (p = 0.024). EM children who did not have breakfast show a mean BMI higher than breakfast consumers (p = 0.05). Bakery products and milk were the most frequently consumed food and drink in EM and IP children (68% vs 70% and 71% vs 76% respectively). EM children chose and prepared personally breakfast at home more frequently than IP (54% vs 22%). These EM children were more inclined to skip breakfast (p = 0.025) and to have an elevated BMI (p = 0.006) than IP. An educational program, for ethnic minority families, in different languages and according to their cultural, religious and socio-economic influences could be a possible means for changing their lifestyle and reducing their risk to become overweight.

Objective: To assess whether a diet containing foods enriched with beta-glucans (3.6 g/d), folic acid (1600 mu g/d), long-chain (800 mg/d) and short-Chain (400 mg/d) n-3 fatty acids, and tocopherols (120 mg/d) is able to modulate positively the cardiovascular risk profile in people at slightly increased cardiovascular risk. Methods: Sixteen subjects with mild plasma lipid abnormalities were studied according to a randomized crossover design. After a 2-week run-in period, they followed a diet containing baked products enriched with active nutrients (active diet) or a diet containing the same products but without active nutrients (control diet) for 1 month and then crossed over to the other diet. At the end of each period, a test meal of the same composition as the corresponding diet was administered, and plasma samples were obtained before and for 6 hours after the meal. Hunger and satiety were evaluated by the visual analog scale at fasting and after the meal. Results: Fasting plasma triglycerides were significantly lower after the active versus the control diet (1.56 +/- 0.18 vs 1.74 +/- 0.16 mmol/l, p < 0.05), as was the postprandial level of chylomicron triglycerides and the insulin peak (p < 0.05). The active diet also reduced fasting homocysteine (8 +/- 0.6 vs 10 +/- 0.8 mu mol/l, p < 0.05) and the feeling of hunger at the fifth and sixth hour (p < 0.05). Conclusions: Baked functional products enriched with n-3 fatty acids, folates, beta-glucans, and tocopherols within the context of a balanced diet lower fasting and postprandial plasma triglycerides, fasting homocysteinemia, and the postprandial insulin peak. They induce a greater feeling of satiety with possible beneficial implications on energy intake.

The Barilla Center for Food and Nutrition (BCFN) has produced an updated version of the traditional Food Pyramid based on the Mediterranean Diet in order to assess the simultaneous impact that food has on human health and the environment. The Double Pyramid model demonstrates how the foods recommended to be consumed most frequently are also those exerting less environmental impact, whereas the foods that should be consumed less frequently are those characterized by a higher environmental impact. This paper will present the scientific underpinnings of the Double Pyramid as well as its usefulness as a framework for appraising and comparing the impacts of different consumption patterns.