The Mediterranean sustainable kitchen : a recipe collection

Abstract

As Pro-Rector for Strategic Planning and Sustainability at the University of Malta, I am delighted to be writing this foreword for The Mediterranean Sustainable Kitchen. This publication has been ably put together by staff and students at the Department of Food Science, Nutrition and Dietetics, within the Faculty for Health Sciences, under the guidance of Dr. Petra Jones, currently the Head of Department. This publication stemmed from a number of initiatives for Sustainable Gastronomy Day which is celebrated on June 18th and which acknowledges that everyone plays a role in making sustainable choices for healthy diets and a food-secure future. Members of the University community were invited to share their favourite recipes which support fresh, local produce and which maximise the use made of products, reduce waste and reflect a range of considerations which underlie the preparation of healthy, nutritious meals. [Excerpt from the Foreword by Prof. Valerie Sollars]