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The Management and Healthcare Laboratory of Sant'Anna School in support of the EU FEAST project for a healthy and conscious approach towards food and nutrition in middle and high school students

Publication date: 31.01.2024
Living Lab Progetto FEAST
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The Management & Healthcare Laboratory (MeS) of Sant'Anna School of Advanced Studies, in collaboration with the University of Gastronomic Sciences of Pollenzo (USG), is supporting the actions of the project "Promoting a healthy and conscious approach to food and nutrition among middle and high school students" conducted in the Tuscany Living Lab and led by the USL North-West Tuscany health authority within the European Project "FEAST - Food systems that support transitions to healthy And Sustainable diets".

The Tuscany Living Lab actively will engage 118 students from secondary schools of I and II grade, along with their families, in the areas of Piana di Lucca and Valle del Serchio, Tuscany.

In particular, it will involve students from the second classes of the Istituto Comprensivo Castelnuovo di Garfagnana for middle schools, and students from the second classes of the Istituto Tecnico "Nicolao Brancoli Busdraghi" and the Istituto Tecnico "Lorenzo Nottolini" for high schools.

In January, a questionnaire developed by the actors associated with the Tuscany Living Lab activities was administered to students to collect information on various crucial aspects related to nutrition and well-being. The results will guide the roadmap of the focus groups that will be conducted afterwards to deepen the emerging results.

The approach, which combines quantitative data with in-depth qualitative analysis, will provide a comprehensive view of eating habits, nutritional culture, and sustainable habits among participants, identifying factors contributing positively and challenges requiring targeted interventions. The collection of quantitative data and the data analysis phase will be carried out by the Scuola Superiore Sant'Anna, with the significant contribution of the University of Gastronomic Sciences of Pollenzo and the supervision of the team from the USL North-West Tuscany.