Action-Oriented Research for Jamaican Farmers: Interview with the Winners of...
Jamaican researchers Shaneica Lester and Anne-Teresa Birthwright recently won the Barilla Center for Food & Nutrition’s YES Competition, which will provide support for their project centered around...
View ArticleBetter Pasta, Better Diet Says New Research
The type of pasta Americans eat could have an impact on the quality of their diet, new research from Purdue University reveals. Pasta is a commonly consumed food in the United States. However, little...
View ArticleUsing Pasta as a Tool in the Food Waste Fight
In the global fight against food waste, pasta can be a valuable ally. A dynamic base for meals central to numerous culinary traditions, pasta’s utility lies in its versatility. Leftovers unable to fill...
View ArticleBarilla Launches Food Innovation Hub and Venture Fund
A new venture capital fund and innovation hub, called Blu1877, was launched by the Italian food company Barilla Group to support innovators in creating the future of sustainable food. “We are inspired...
View ArticlePasta Advisory Council Helps Eaters Tailor Pasta Portion Sizes
In response to recent research out of Purdue University confirming that very few Americans consume pasta in the healthiest ways, The Barilla Group has released a new portion reference guide to help...
View ArticleMobile Markets Improve Fresh Produce Access in Chicago Neighborhoods
Each week, Chicago’s Fresh Moves Mobile Market delivers fresh produce to more than a dozen schools and community and health centers using renovated city buses. These mobile markets transport fresh food...
View ArticleRemembering Luca Virginio, Advocate of International Collaboration for...
Luca Virginio, Chief Communication and External Relations Officer at Barilla Group and the Barilla Center for Food & Nutrition Foundation Vice Chairman, raised his voice to create an international...
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