Over the course of its history, CAAT has collaborated with a variety of associations primarily with the aim of reducing food waste by turning it into a resource and promoting its redistribution.

After years of collaboration with Caritas and Banco Alimentare, a very fruitful collaboration was initiated with “Solidarietà alimentare” and “Carovana Salvacibo” associations, following the 2020 pandemic. Associations such as these are comprised of young people who engage in weekly discussions with wholesalers to collect food surpluses, sort them, and distribute them free of charge to associations that then distribute them to individual households who live in poverty or difficult situations. For the purpose of better organising the recovery and redistribution of food surpluses, CAAT has committed to allocating a space, referred to as the ‘House of the Third Sector’.

As part of the Sustainable Development Goals established by the United Nations, food sustainability is another important theme for the Centre, which is promoted through a number of activities for conscious consumption.

Believing that conscious consumption is a lifestyle, touching every daily activity, rather than just a method for purchasing goods, it has been CAAT’s goal to promote initiatives and projects in cooperation with local educational institutions.

In particular, we would like to draw attention to the “Schools Project”, which was designed to raise awareness among primary school students regarding seasonality, regional character of some products, food safety, and waste reduction.

The CAAT has also entered into an important partnership with the IFSE Culinary Institute, a local institution of international recognition in the field of gastronomic education. We will ensure and disseminate to the consumer and catering world the knowledge and appreciation of the product from the land to the table.