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Diversifizierung nachhaltiger und ökologischer Nahrungsversorgungssysteme

{Project} FOOdIVERSE: Diversifizierung nachhaltiger und ökologischer Nahrungsversorgungssysteme. [Diversifying sustainable and organic food systems.] Runs 2021 - 2023. Project Leader(s): Wahlen, Prof. Dr. Stefan, Justus-Liebig-Universität Gießen, D-Gießen .

[thumbnail of faculties/f09/institutes/CRCFS/food-sociology/foodiverse] PDF - Accepted Version - English
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[thumbnail of FOOdIVERSE_Projektbeschreibung (kurz).pdf] PDF - German/Deutsch


Eine systematische und praxisorientierte Charakterisierung von Diversität in Nahrungsversorgungssystem fehlt derzeit. Besonders im Hinblick auf Resilienz und die Förderung sozio-ökonomischer und umweltbezogener Nachhaltigkeit. FOOdIVERSE hat sich zum Ziel gesetzt, praxisorientiertes Wissen zum Beitrag von Diversität in Ernährungskultur, Lebensmittelketten und Food Governance zu ökoglogischen und nachhaltigen Nahrungsversorgungssystemen zu generieren. Das Projekt liefert mehrstufige Perspektiven auf die Transformation von lokalen Nahrungsversorgungssystemen in verschiedenen Regionen Europas durch die Förderung von Vielfalt bei Verbrauchern, Produzenten und anderen relevanten Akteuren.

Summary translation

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 interested in organic food. The mainstream food supply chains and their governance are characterised by a food regime aiming at creating 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 the food systems across Europe by promoting diversity of local consumers, producers and key stakeholders.
Methodologically and theoretically, this project takes a relational approach on diversity, emphasising different characteristics in various contexts and across different scales. Diversity has diverse meanings, for example in urban Norway or in rural United Kingdom, but also to German consumers, Italian government officials or Polish food producers. We seek to identify the relations in characteristics of diversity that accelerate a transformation towards a more sustainable food system.
The project directly promotes organic food systems through involving consumers, producers, food-processors and those governing food systems with a living lab methodology. A user-centred and innovation approach in local contexts of Italy, Germany, Norway, Poland and the United Kingdom assists in comparing whilst instantaneously implementing the results in real-life scenarios. We engage different actors and include a diverse range of viewpoints on organic food systems.

EPrint Type:Project description
Keywords:sustainable diets, food supply chain, food politics, local food, living labs, BÖL, BOEL, BÖLN, BOELN, FKZ 19OE151,
Agrovoc keywords:
food systems
sustainable development
food supply chains
food policies
Subjects:"Organics" in general
Farming Systems > Social aspects
Food systems > Markets and trade
Food systems > Produce chain management
Knowledge management
Research affiliation: Germany > Federal Organic Farming Scheme - BOELN
Germany > University of Gießen
Research funders: Germany > Federal Organic Farming Scheme - BOELN
Germany > Federal Agency for Agriculture and Food - BLE
Related Links:http://www.uni-giessen.de/foodiverse, https://www.bundesprogramm.de
Project ID:FKZ 19OE151
Start Date:1 January 2021
End Date:31 December 2023
Deposited By: Wahlen, Prof. Dr. Stefan
ID Code:38734
Deposited On:10 Feb 2021 07:19
Last Modified:10 Feb 2021 10:18

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