The UAB Food Board commits to fighting waste and supporting a healthy, sustainable model

Rector Lafuente congratulated the UAB for "not starting from zero", since it "has been pioneering the fight against food waste." He also highlighted the legacy of Paco Muñoz, a member of the Environment Office (now the Sustainability Office) who became "a key figure" in this field.

The rector described the UAB as "a privileged environment" for promoting a healthy and sustainable food model, noting that, in addition to the research conducted on the subject, the University offers bachelor's degrees directly related to the issue—such as Food Science and Technology and Veterinary Medicine—as well as various master's degrees. The UAB is "a small city" that even features its own food production and unique projects, such as the UAB vegetable garden L'Hortet de la UAB, and experimental fields.

The new Food Board was created as "a consultative, participatory space for dialogue" aimed at "facilitating communication among the stakeholders involved in the University's food environment," in the words of the rector. Meanwhile,Vice-Rector for Campus and Sustainability Xavier Gabarrell outlined some of the milestones in the UAB's work in the food sector, such as achieving AMED accreditation for implementing a healthy consumption model, the organisation of the weekly farmers' market at the Plaça Cívica during the current academic year, and participation in the Recooperem project.

The meeting continued with presentations by Laura Calvet, a researcher at the Institut Metròpoli, and Josep Espluga, lecturer in the UAB Department of Sociology. They discussed the evolution of dietary habits within the university community—shaped by factors such as students' increasingly irregular schedules and the rise of remote work among experienced staff since 2020—as well as the academic research conducted on the subject.