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Celebrating World Food Day 2026 with The Mediterranean Sustainable Kitchen – Volume 2

To mark World Food Day on 16 October 2026, the Office of the Pro-Rector for Strategic Planning and Sustainability is pleased to launch The Mediterranean Sustainable Kitchen – Volume 2, an educational resource that brings together nutrition science, environmental sustainability and Mediterranean culinary traditions.

Aligned with this year's World Food Day theme, “Innovate today. Nourish tomorrow.”, the publication highlights how scientific knowledge can inform healthier and more sustainable food choices. Building on the success of the first volume, this edition places particular emphasis on plant-forward eating, encouraging greater use of vegetables, fruits, legumes, wholegrains, nuts and seeds.

Developed and edited by Dr Petra Jones, Head of the Department of Food Science, Nutrition and Dietetics, within the Faculty of Health Sciences and Ms Melania Spiteri, Visiting Lecturer in Culinary Nutrition, the publication brings together recipes contributed by academics and students. With student support in the design process, the editors have shaped these contributions into an accessible resource combining nutritional information, practical culinary guidance and tips for reducing food waste.

The publication also features contributions from academics beyond the Faculty, celebrating Malta's culinary heritage through explorations of traditional Ä¡bejniet and Mediterranean herbs. Through a collaboration with the Malta Food Agency, selected recipes will be showcased at Farmers’ Markets held on the Quad, bringing the initiative closer to the wider University community.

The Mediterranean Sustainable Kitchen encourages readers to explore the connections between food, health, culture and the environment, demonstrating how small, enjoyable changes in the kitchen can contribute to a more sustainable future.

Download The Mediterranean Sustainable Kitchen – Volume 2 online.