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The study aimed to offer a path of empowerment to promote adherence to healthy diets and physical activity for cancer prevention,according to the recommendations of the World Cancer Research Fund (2007): 5 servings per day of fruit / vegetables, protective food (EVO, green tea, cruciferous, turmeric, dried fruit), practicing at least 30 minutes of moderate physical activity. Participants were volunteers between 18 - 70 years old divided in groups of 25/30 people. They followed a course of 7 theoretical and practical meetings (lifestyles, resilience and cooking workshops) and they signed a contract to comply with the promoted habits, which were verified through questionnaires administered during the engagement phase (T0), three months after the beginning of the course (T1) and one year after (T2). Six editions (2014-2017) were made for a total of 153 subjects involved (75% women, average age 54 years old). Of these, 116 eligible subjects (76%) were also evaluated at T1 and 63 volunteers (41.7%) at T2. With respect to the dropped out rate, 24% of the subjects left the study prior T1, while 45% of volunteers left it prior T2. The established goal (40% expected target) was accomplished and excided the expectation, since more than 80% of the subjects involved at T1 achieved an improvement in healthy diet (increased consumption of vegetables and fruit, daily consumption of at least one food with antioxidant action) and physical activity (at least 30 minutes a day). Furthermore the 77% of T1 compliants (50% expected goal) retained healthy eating and healthy motor behaviors even after a year (T2). The proposed path of empowerment positively affected nutrition and promotion of physical activity at 3 months after the intervention (T1) and were maintained even after a year. The latter result was partly scale down by a high drop out. The path of empowerment, appropriately adapted, can complete the diagnostic therapeutic pathways for breast cancer and colon cancer survivors. Key messages People are easier involved in empowerment paths aimed at fighting a single disease, for example cancer, but good results can be achieved simultaneously for all non-communicable diseases. Motivational communication for healthy eating, physical activity and stress prevention must become an integral part of the therapeutic diagnostic pathways of cancers and non-communicable diseases.

Monitor school meals and students’ appreciation, promoting awareness about food use/waste, in relationship with breakfast and morning snacks. Determine approval rating, and measure food waste in school, to develop strategies for management and education about prevention and reduction of food waste. Methods To control the food waste in school, it was developed a collaboration between healthcare (SIAN, Bologna’s USLgency), education (school) and society (parents, scholastic foodservice and administration). Two surveys were prepared about the appreciation and consumption of provided meals, breakfast and morning snacks, and a hundred 3rd and 4th grade children participated. Bread and fruit leftovers were used as snacks or given to charity. Each phase of the project was video taped to show participation of all parties. The results were discussed with all the participants while planning for following school years. Results 2069 nutritional profiles were examined (breakfast, snack, and lunch). The consumption of first (pasta) and second (meat or fish) courses was 3/4, while vegetables, breads, and fruits, was 1/2. Those who had a proper breakfast and/or morning snack tended to eat a greater quantity of food for lunch. Some differences emerged between the two schools involved. In one school there was significantly higher meal consumption, with a two-fold difference for vegetables, second dishes and fruits. The difference between schools with equal socio- economic status, seemed to be due to the active and authoritative teachers. Conclusions The surveys were simple and well accepted by the children. They actively participated with enthusiasm, and they were awarded with the title of ‘‘little tasters’’. The joint planning between the education, healthcare, and social components will continue: it will start a project for all the schools of Bologna to promote the consumption of proper snacks (fruits), and to monitor food waste, in order to guide both nutritional education interventions. Key messages: Scholastic food service is a very important occasion to promote nutritional education and an healthy diet. To succeed, is fundamental the active involvement of children, teachers, parents, scholastic foodservice and healthcare, to balance between offering healthy food and maximizing customer satisfaction.

Problem In the last years an increasing number of people in Italy has sought emergency food assistance because households didn’t have access to enough food for basic needs. On the other hand, food business produces an always growing quantity of still edible surplus. Problem Description In order to improve dietary choices and poor people health, Bologna Food Safety and Nutrition Service (FSNS) collaborates, since 2000, with a project of the University of Bologna, that is focused in connecting the food surplus …

Issue Food Safety and Nutrition Services (FSNS) in Italian National Health Service is the public organization aimed at combining safety, nutritional values and at promoting healthy dietary habits. Problem Food safety, food security and good nutrition are fundamental conditions for good health. To implement the best practices both in the field of food safety and in that of public health nutrition, the FSNS are organized in 2 sections: “Food and beverage …