Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Sustainable accountancy and accountability approaches for selected value chains with definition of tools, indicators, and data (primary and secondary) for measuring sustainability, short and long-distance value chains, and food environments (e.g., Life Cycle Assessment, CHG protocol, Risk-Benefit Assessment, Local Multiplier3, FAO-SAFA).
Analysis of Italian food environments at national, regional, and local level with respect to socio-economic and geographical characteristics.
Food procurement and short food value chains: analysis and development of good practices for organisational and management models aimed to improve the affordability of sustainable food products in public and private canteens and fragile citizens through urban garden.
Subsidising quality food consumption (e.g., geographical indication, organic): analysis of alternative forms of public intervention to support consumers’ healthy and sustainable choices, with specific focus on fragile population groups (e.g., elderly, low income).
Consumers perception on food innovation: analysis of consumers social and cultural acceptance of new foods (including novel food and reformulated foods), new technologies, combined with innovative distribution channels, new packaging for multiple sustainable objectives, and efficient communication systems (in connection with Spoke 4).
Report on indexes and metrics of sustainability of short and long-distance value chains and food environments (M12)
Report on good practices related to sustainable accountability and communication approaches in quality value chains (M24)
Report on strategies improving the affordability of sustainable food in canteen through public and private procurement (M24)
Report on consumers social and cultural acceptance of new technologies, combined with innovative distribution channels and new packaging (M12)
Report on the perception of innovative sustainable food products and their production processes in relation to lifestyles, sustainability, and climate change (M12)
Non-communicable chronic diseases (NCD) represent the major challenge in western countries since they affect a large part of the population and they significantly impact on disability, quality of life and mortality of the population. NCD (obesity, cardiovascular diseases, diabetes, …) are mostly related to life style and in particular on eating habits.
Furthermore, dietary habits significantly affect the sustainability of the food system at different levels (health, nutritional, socio-cultural, economic, and environmental).
Collective catering system (CCS) represents a “strategic tools” for the sustainable and healthy diets knowledge transfer since:
Through innovation, CCS will become the main driver to an integrated approach to sustainability promoting a healthier and more sustainable eating behaviour for the consumers and their families and relatives (nutritional and environmental sustainability), that shall lead to a better protection and economic development of the territories (economic sustainability), on the cultural growth of the entire system that will be involved in the search for greater sustainability of the agri-food system and in the protection / rediscovery of the food and gastronomic traditions of the territories (socio-cultural sustainability).
Phase 1
Phase 2
The innovation of CCS will become the main driver to promote a healthier and more sustainable eating behaviour for the consumers and their families and relatives (nutritional and environmental sustainability), that shall lead to a better protection and economic development of the territories (economic sustainability), on the cultural growth of the entire system that will be involved in the search for greater sustainability of the agri-food system and in the protection / rediscovery of the food and gastronomic traditions of the territories (socio-cultural sustainability).