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The Main Course of Sustainability: The Restaurant Industry
CIHEAM > AGENDAS > The Main Course of Sustainability: The Restaurant Industry

Fisheries and Aquaculture in the transition towards Sustainable Food Systems

Rome, June 26, 2026| 10:00 AM - 12:30 PM

Promoting the responsible consumption of national seafood products through the strategic role of the restaurant industry is the objective of the seminar "The main course of sustainability: the restaurant industry", organized by the CIHEAM Bari for the upcoming June 26, 2026, at the headquarters of the Italian Federation of Public Establishments (FIPE) in Rome.

The initiative is part of the project "Fisheries and aquaculture in the transition towards sustainable food systems (SASPA)", born from the collaboration between the Italian Ministry of Agriculture, Food Sovereignty and Forestry (MASAF) – General Directorate of Maritime Fisheries and Aquaculture – and the CIHEAM Bari.

SASPA aims to foster the improvement of the consumption of Italian seafood products by enhancing the principles of the Mediterranean Diet as a model capable of sustainably connecting food production, distribution, and consumption.

The seminar, which is the second event of the project's roadmap, represents an important opportunity for discussion among institutions, seafood supply chain operators, and catering and restaurant businesses. Through the presentation of experiences and best practices, the meeting intends to delve into the contribution that the food service sector can offer in promoting the consumption of national seafood products, with particular attention to the aspects of environmental, economic, and social sustainability.

The proceedings will be aimed at identifying operational proposals and best practices useful for strengthening the presence of Italian wild-caught and farmed seafood in the restaurant offering. The results of the discussion will flow into the SASPA White Paper, the final document of the project that will gather recommendations, strategic guidelines, and priorities for action to support the transition towards more sustainable food systems.

Program

  • Welcome Greetings: Roberto Calugi, Director General of the Italian Federation of Public Establishments (FIPE)
  • Presentation of the SASPA PROJECT*: Roberto Capone, Principal Administrator of CIHEAM Bari, SASPA Project Coordinator and Focal Point CIHEAM Sustainable Food Systems and Mediterranean Diet

Opening of the Discussion Panel: Solutions and Best Practices

  • Roberto Carcangiu,: President of the Professional Association of Italian Chefs (APCI) "Beyond theory, engineering the sustainability of the national catch"

Invited Experts

  • Lorenzo Donini, Sapienza University of Rome: The Mediterranean Diet and solutions to
    improve the consumption of national seafood products in the restaurant industry
  • Luciano Sbraga, Deputy Director General and Director of the Research Department, Italian
    Federation of Public Establishments (FIPE)
  • Elena Ghezzi, Head of Fisheries and Aquaculture, Legacoop Agrifood
  • Paola Galli, Director General of Proda-Evo logistic: Integrated cold chain logistics: from the
    dock to the canteen
  • Massimo Venturi, Technical Director of Pulsar, a company specializing in robotics for the
    food industry
  • Agostino Macri, National Consumers Union: Solutions for the consumer

SASPA Steering Committee

  • Francesca Biondo, Director of Federpesca
  • Daniela Borriello, National Head of Coldiretti Pesca
  • Andrea Fabris, Director of the Italian Fish Farmers Association (API)
  • Giuseppe Palma, Secretary General of Assoittica
  • Giulio Malorgio, University of Bologna
  • Yari Vecchio, Divulga-Coldiretti Study Center
  • Fabrizio De Castro, SASPA Project Manager
  • Vincenzo Lorusso, SASPA Project Manager
  • Sandro Dernini, Forum on Mediterranean Food Cultures
  • Massimo Zuccaro, CIHEAM Bari, Coordinator of the “Green and Blue Communities” thematic area
  • Roberto Capone, SASPA Project Scientific Coordinator

12:30 PM
Conclusion