Food quality,effects on health and sustainability today: a model case report |
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| Authors: | Vittorio Natale Borroni Silvia Fargion Alessandra Mazzocchi Marco Giachetti Achille Lanzarini Margherita Dall’Asta |
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| Affiliation: | 1. Centro delle Malattie Metaboliche del Fegato, Department of Pathophysiology and Transplantation, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, University of Milan, Milan, Italy;2. Pediatric Intermediate Care Unit, Department of Clinical Sciences and Community Health, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, University of Milan, Milan, Italy;3. Fondazione Sviluppo Ca’ Granda, Milan, Italy;4. Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy |
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| Abstract: | ![]()
The Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico is a five-century institution that, besides the unique clinical role in the center of Milan, may rely on benefactor donations such as fields and farming houses not far from the city, for a total of 8500?ha, all managed by the “Sviluppo Ca’ Granda’ Foundation”. Presently, the main products of these fields are represented by rice and cow’s milk. During the latest years, farmers and managers have developed a model of sustainable food production, with great attention to the product quality based on compositional analysis and functional nutritional characteristics. This experience represents a new holistic model of food production and consumption, taking great care of both sustainability and health. |
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| Keywords: | Food production model sustainability glycemic index insulin response global health promotion |
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