Project period [read the UniTrentoMAG news]
- Start: 1/1/21
- End: 31/12/23
Five European Universities located in five different countries contribute to the project FOOdIVERSE (see the EU Teams):
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.
Financing
- 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.
Italian Team Outputs
WP1: Project management and dissemination
- Press release 11 March 2020 [HERE]
- Conferences and workshops attended [HERE]
- Mid-Term Meeting of the Italian Team [HERE]
WP2: Diverse food cultures
- Read the focus groups report and watch the photo galleries [HERE]
WP3: Diverse food chains
WP4: Diverse food governance
- Structure and milestone [HERE]
WP5: Living Lab [HERE]
Project local owner
Project local coordinator
- Prof. Francesca Forno
Italian research group
- Francesca Forno
- Margherita Brunori
- Alice Dal Gobbo
- Michela Giovannini
- Natalia Magnani
- Katia Pilati
Academic Research Blog 