The aim of this Foundation is to promote responsible behavior and healthy food choices for concrete change in society.

HOW TO SAVE

120 handy tips to fight food waste, inside and outside the home, to leverage food from a nutritional, environmental and economic point of view.

Those who don’t waste gain

Those who don't waste gain

Carrots, Celery, Fennel: Use the leaves too!

Those who don't waste gain

Too many Oranges? Freeze the juice

Those who don't waste gain

Use foods that expire first first

Those who don't waste gain

More life for aromatic herbs

The School of the Barilla Foundation is a training course for young people from economically disadvantaged backgrounds, created to train a new generation of chefs capable of combining the search for taste with respect for health and the environment.
In this school, food is considered a means of social redemption, at the heart of a multidisciplinary course that combines the basics of cooking with scientific disciplines to provide a comprehensive understanding of the relationship between food, people and the planet.

Comedians and food influencers are featured in amusing video clips that explore the relationship between food, the environment and health.

The Barilla Foundation offers educational courses for every level of academic achievement. It provides a straightforward, fascinating way for the new generations to find out more about the challenges and future prospects of current food systems.

The Barilla Foundation was among the first organizations to study the complexity of agri-food systems in depth, producing research, debates and international events, with the involvement of institutions and opinion leaders from all over the world.

The Barilla Foundation has developed the Double Pyramid model, a straightforward and direct way of communicating the characteristics of a balanced, healthy and sustainable diet that respects the planet.

The new European LIFE Climate Smart Chefs project, led by the Barilla Foundation, aims to harness the power of chefs as key players in the transition to more sustainable and healthier food choices.