FOOdIVERSE: Diversifying sustainable and organic food systems

Five European institutions locate in five different countries contribute to the project FOOdIVERSE (official webpage HERE): 

  • Germany: [PI] Prof. Stefan Wahlen, University of Giessen, Consumer Studies
  • Italy: Prof. Francesca Forno, University of Trento, Dept. of Sociology and Social Resarch
  • UK: Prof. Ulrich Schmutz, Coventry University, Centre for Agroecology, Water and Resilience
  • Norway: Dr. Gunnar Vittersø, OsloMet – Oslo Metropolitan University, Consumption Research Norway, SIFO
  • Poland: Dr. Ewa Kopczynska, Jagiellonian University in Krakow, Institute of Sociology

The project is funded by the SUSFOOD2 and CORE Organic Cofunds (ERA-net).

Project period

  • Start: 1/1/21
  • End: 31/12/23


  • The Italian part of the research is supported with funding provided by Mipaaf [PQAI I] and co-funding by the European Union’s Horizon 2020 research and innovation programme

Project local owner

Project local coordinator

Food consumption significantly influences resource use and the environmental effects of food production and distribution. Currently a rather homogenous group of well-educated and affluent consumers is strongly interested in organic food. The mainstream food supply chains and their governance are characterised by a food regime that creates large quantities of standardised food. A more diverse food system could deliver more choices and could be more sustainable. What is lacking is a systematic and practice-oriented characterisation of diversity in the food system and its impact on resilience, enhancing socio-economic and environmental pillars of sustainability.

The FOOdIVERSE project aims to produce practice-oriented knowledge on how diversity in diets, novel food supply chains
and food governance contributes to more organic and sustainable food systems. The project provides multi-level perspectives on transforming local food systems across Europe by promoting diversity of consumers, producers and key stakeholders.

Italian research group

  • Francesca Forno
  • Margherita Brunori
  • Alice Dal Gobbo
  • Michela Giovannini
  • Natalia Magnani
  • Katia Pilati


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