Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Spoke 01
How do differences in business models, land use changes, and governance systems explain variations in socio-economic, food security, and environmental impacts of food production? How can we guarantee maximum transparency of food value chains through monitoring models and tools? How can we monitor food policies and assess their sustainability impact? And, what are the best strategies for ensuring knowledge transfer and technological innovation in the small and medium-sized enterprise ecosystem?
The research activities of Work Package 1.1, which are dedicated to investigating the best strategies for promoting sustainability in food production, will address these macro-questions.
Analysis of sustainable governance and organisational models: a) building the most suitable governance models, b) interorganisational relationships and formal / informal networks for managing and promoting sustainable practices and relationships along the value chains, rural and urban areas, and food environments to enable equitable access to food
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).
Impact assessment and evaluation of food policy: identification of European, national, and regional past and future food and tradepolicy scenarios affecting food environment sustainability (in connection with Spoke 7).
Knowledge transfer and innovation strategies towards technological transfer actions, including dissemination and adoption of sustainable and energy-saving in food SMEs.
List of sustainable governance models and inter-organisational relationships from which to develop good practices to improve the sustainability and efficiency of food value chains and food environments (M18)
List of environmental, social, and economic sustainability indicators for the analysis of value chains, food environments and local food systems and methodologies for their accounting and reporting (M12)
List of past and potential impacts in relation to legal, technological, and environmental scenarios impacting on the sustainability of food systems (M36)
List of innovations that can be transferred to the downstream stages of long distance and local value chains in order to increase their sustainability and resilience and list of product types and product sectors under analysis (M36).
Measurement of the impact of food raw materials on biodiversity and land surface usage
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Spoke 01The biodistrict: organic food for local consumers and local food business
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Spoke 01Carbon and water footprint of food service production: widening of a database
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Spoke 01Focus on collective catering system
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Spoke 01Definition of an ethical legal model of sustainable food system relationships
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Spoke 01Principal investigators
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Spoke 01The life cycle assessment as tool for food and nutritional analysis
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Spoke 01Scientific Innovation, Technology and Sustainability: Governance and Regulation
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Spoke 01Social innovation and technology transfer in food value chain
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Spoke 01Sustainability strategies in the cocoa-chocolate global value chain
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Spoke 01Definition of a sustainability measurement system for agrifood chains, systems and food environments
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Spoke 01
