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Publications
In this space you can find the publications I've participated in and actively contributed to. A collection of works, projects, and research that tell the story of my career and professional commitment.
2023. Sibilla Berni Canani, Laura Gennaro, Fabrizia Maccati, Andrés Peñalosa Barbero.
The teaching manual—developed by the CREA Food and Nutrition Research Center and produced thanks to the collaboration with the MET Biodistrict (of Maremma Etrusca and Monti della Tolfa) and the support of the Lazio Region—is intended to be a guide and a source of inspiration for primary school teachers who wish to begin (or continue) a cross-curricular food education program with their classes. Using local products, the different food groups are explored, with fun and educational worksheets to introduce children to a series of concepts regarding healthy and sustainable diets.
2024. Emanuele Falcinelli.
An interactive pocket manual (which can be broken down) designed to provide everyone with practical and engaging access to nutrition education. In these pages, we will explore the foundations of healthy eating, offering clear and useful information to help everyone make informed decisions about their nutritional well-being. This manual is designed as an accessible guide, a valuable companion for anyone who wishes to learn and apply the fundamental knowledge for a healthy and balanced life. An engaging journey awaits every reader, as we delve into the universe of nutrition, transcending the simple concept of food and opening the doors to a new awareness that will make our relationship with food richer and more meaningful.
2025. ACLI of Rome
The Art of Saving Food is the heart of an awareness campaign promoted by ACLI Rome together with DDB Group Italy, developed from the solidarity project "Il Cibo che Serve," which has been active for years in the recovery and redistribution of surplus food in the metropolitan area of Rome. The book aims to be a tool for reflection and education, combining the evocative power of art with the concreteness of social action. Paintings from the past—often rich in symbolism related to food, the table, and sharing—are reinterpreted in light of today's challenges: food waste, growing poverty, unsustainable consumption, and new forms of loneliness. Using accessible yet profound language, the images interact with texts, data, testimonies, and authoritative contributions, offering the reader a rich and engaging experience. A story that goes beyond denunciation and seeks to point the way forward: that of food that is not wasted, but saved and shared.
I have had the pleasure of collaborating on several projects with Dr. Falcinelli, and beyond his undeniable experience and expertise, I particularly appreciate his ability to put himself "at the service" of the group, taking action to resolve issues that arise without allowing pointless discussions to compromise the work.
M.Maio
On the field
I have gained experience in nutrition education by working with children and adolescents in school and community settings. I have designed and implemented hands-on, participatory activities on sustainability and food waste, adapting the language and tools to suit each age group: quizzes and consumption analyses with older students, and creative and playful activities with younger children.​
In the “Educhiamo per Natura” project, I worked in various settings, from high schools to parish communities, experimenting with flexible and practical approaches. I also collaborated with CREA on the development of educational activities and a teacher’s manual, contributing to the creation of accessible, engaging, and replicable educational programs.​
These experiences have confirmed to me the importance of a practical approach, one capable of making food education part of everyday life.
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