FOOdIVERSE - diversifying sustainable and organic food systems

Can diversity in diets, novel food supply chains and food governance contribute to more organic and sustainable food systems?

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What, when and who?

Name of the project: FOOdIVERSE

Duration: 01/21 - 12/23

Participants: Coventry University (UK), Oslo Metropolitan University (Norway), University of Trento (Italy), Jagiellonian University of Krakow (Poland), University of Gießen (Germany)

Facilitation: EU-Programme ERA-NET (SUSFOOD/ CORE Organic) in the scope of "Horizont 2020"

Background and goals

Food systems comprise all actors and activities related to the production, processing, provisioning, consumption and disposal of food. Participating scholars investigate local, sustainable and organic food systems in the five participating countries: Norway, UK, Poland, Italy and Germany. The aim of the project is to analyze the characteristics of diversity concerning food consumption, production and governance in the respective localities. Furthermore, parameters shall be identified which could contribute to a socially, economically and ecologically sustainable food system.
Farmers, processors, distributors and consumers are working together in living labs to generate ideas and innovations to promote resilient food systems.

Do you wish support and / or exchange?

Subjects or initiatives who are interested in contributing to a living lab are welcome to contact us.


Organisation: Justus-Liebig-University Gießen

Name der Ansprechperson: Stefan Wahlen

Website: www.uni-giessen.de/foodiverse

E-mail: stefan.wahlen@uni-giessen.de

Telefon: +49 641 99 39310


Diese Projektvorstellung steht unter der folgenden Lizenz:

BY-NC-SA - Attribution-NonCommercial-ShareAlike

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Food Science
Cultural Studies
Nutritional Sciences
Direct marketing
Diets / Food cultures
Food policy