Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Spoke 01
Highlights
News
Outputs
Go to subsections
Spoke 01 addressed sustainability as a systemic property of food systems, integrating social, economic and environmental dimensions. Rather than focusing exclusively on production efficiency, the Spoke examined how food is produced, distributed, governed and experienced within communities, institutions and markets.
Food systems were analysed as complex socio-economic ecosystems shaped by governance structures, market dynamics, territorial contexts and consumer behaviour. The objective was to improve value chain efficiency while balancing productivity with environmental responsibility and social equity. Sustainability was framed not only as resource optimisation, but as fairness in access, transparency in markets and stability across supply chains.
By combining economic analysis, legal frameworks, systemic design approaches and participatory methodologies, Spoke 01 contributed to a more integrated understanding of food value chains and their societal implications.
28 research projects
391 scientific publications
81 researchers involved
OnFoods targets
To promote the sustainability of food production
To increase the adherence to more sustainable dietary patterns
To increase the quality of foods and diets
SDG’s targeted
Organisations involved
Work Packages
Flagship research projects
Research projectGEN_YOU
Principal investigators
Alessio Cavicchi
Referred to
Spoke 01Research projectPPP_URB
Public and private food procurement and short food values chains in urban areas
Principal investigators
Davide Fassi
Referred to
Spoke 01Research projectSOC_INN
Social innovation and technology transfer in food value chain
Principal investigators
Filippo Arfini
Referred to
Spoke 01Research projectETHI_LEG
Definition of an ethical legal model of sustainable food system relationships
Principal investigators
Irene Canfora
Referred to
Spoke 01About Spoke 01
Governance, markets and food environments
Spoke 01 structured its research around three interconnected macro-domains: production, distribution and consumption.
These were analysed not as isolated stages, but as interdependent components influenced by governance models, regulatory frameworks and territorial dynamics.
A significant line of work focused on measuring sustainability performance across food value chains and market systems. Quantitative and qualitative tools were developed to evaluate environmental impacts, economic viability and social outcomes, particularly in urban contexts and short supply chains. The analysis highlighted how institutional procurement systems, including schools, universities and public organisations, can act as leverage points for sustainable transition.
Food environments emerged as a central analytical concept. By examining how urban planning, retail structures and public policies shape food accessibility and dietary patterns, the research clarified the relationship between distribution systems, consumer choices and nutritional outcomes. Particular attention was devoted to local markets and short supply chains as spaces of social innovation and trust-building between producers and communities.
Participatory methodologies, including living labs and systemic design approaches, were applied to facilitate dialogue between researchers, public authorities, enterprises and civil society actors. These processes generated operational strategies and replicable policy recommendations across different territories.
Work Package 1.1
Promoting sustainability of food production
WP 1.1 developed governance frameworks, composite sustainability indicators and participatory tools to make sustainability in food production measurable and operational. Through the Food System Governance Matrix, supply chain metrics and regulatory analysis, it supported more transparent and territorially embedded value chains.
Work Package 1.2
Promoting sustainability in food distribution
Work Package 1.3
Increasing adhesion and/or adherence to sustainable eating patterns
With the aim of promoting adherence to sustainable food models, Work Package 1.3 explores new models to improve consumer rights, gender equality, and youth employment in the food sector.
This involves developing stakeholder engagement methods, such as citizen juries and hybrid forums, promoting high-quality food consumption through grants, and analysing consumer perception of food innovation.