Operational Instructions for school gardens explained by Giulio Barocco, expert in health prevention

Among the elements of innovation learned during the “Fresh Eats” workshop held at the UARK, the Operative Instructions for school gardens and educational kitchens, illustrated by Dr. Giulio Barocco* and developed by the Azienda Sanitaria Universitaria Integrata Triestina, reflect the fundamental attention necessary for the correct management of cultivated products in school gardens.

The Operative Instructions intend to give inputs on cultivation, harvest, delivery, storage, cleaning, preparation, cooking and serving of horticultural products obtained from the cultivation of vegetable essences in school gardens, taking into account the objectives indicated in food and nutrition policy programs developed by the World Health Organization, the Food Agriculture Organization, and the European Union.

These inputs are considered basic to manage safely the horticultural products obtained from the cultivation of school gardens and food preparations with low sanitary and health risk prepared in the “teaching laboratories” and are aimed at achieving the following objectives:

  • stimulate the daily consumption of at least 400 g of fruit and vegetables;
  • reduce the percentage of saturated fatty acids and simple sugars to less than 10% of the caloric needs;
  • avoid consumption of food products containing trans fatty acids;
  • contain the calories per portion;
  • contain daily sodium intake below 2 grams corresponding to 5.2 grams of cooking salt for ages 11 to 60 (daily sodium intake should be less than 0.9 g for children between 1-3 years of life, 1.2 g for children aged 4-6 years, and 1.5 g for children aged 7-10 years.

* Giulio Barocco, Expert position for the integration and joint management of food safety and nutrition at the Public Health Agency of Trieste (ASUITS).


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