Lorenza Mistura 1; Silvia Lisciani1; Elisabetta Toti1; Catherine Leclercq 1; Marika Ferrari1 1 Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy Background and objectives Increasing the consumption and production of biodiverse foods is essential to more sustainable food systems. The NUTRICO Project is dedicated to optimizing school menus considering the nutritional value and environmental impact of recipes. Biodiversity indicators are yet