Members of the Técnico academic community participated in various initiatives at the Alameda campus, including a sustainable showcooking event, visits to the mini-forest, and sessions on conscious water consumption. The event, celebrated for the first time, aimed to promote sustainability among students, staff, and faculty.
The Técnico mini-forest hosted visitors for a session on biodiversity, where António Alexandre from URBEM presented the Miyawaki method. The goal is to naturalize urban spaces, bringing them closer to the appearance of Lisbon centuries ago. Cláudio Rodrigues, a Técnico employee, highlighted the importance of applying these ideas to improve the surrounding environment.
In the north garden, the sustainable showcooking, led by Francisca Gusmão, addressed food and environmental literacy. Plant-based alternatives for traditional dishes were presented, such as a soy and lentil bolognese and a carob salami, promoting food choices with a lower carbon footprint and resource consumption. Francisca Gusmão argued that food production accounts for one-third of greenhouse gas emissions and that changes in habits can be agents of positive change.
Loane Genovese, a student in the Aerospace Engineering master's program, learned about the initiative through the Técnico website and participated in the activities, including planting seeds. The student found the initiative very valuable for water preservation and learning new cooking methods.
Concurrently, EPAL teams distributed tap water in cups and bookmarks with sustainable water consumption tips at various campus locations. Raquel Gil, from EPAL's marketing department, expressed pleasure at the collaboration with the Instituto Superior Técnico.
Inês Cóias Correia, head of Técnico's Sustainability and Facilities Directorate, emphasized the cross-cutting nature of environmental awareness actions. National Sustainability Day serves as a catalyst for promoting a more sustainable lifestyle within the academic community.
