Ecological Transition or Revolution?

Keywords: Sustainability, Transformative change, Climate change, Regenerative agriculture, Circular economy, Liminality

The current alarming environmental situation necessitates a change in vision, perspective, and priorities. Food systems are critical because they intersect with the environment in numerous ways, and their analysis is essential for building a sustainable future. However, current models of unending economic growth, coupled with functional political theories that justify perpetual growth, result in the industrial production of food surpluses that are wasted in vast quantities daily. Simultaneously, masses of consumers are targeted by advertising that portrays food as a habit disconnected from the environment in which it is produced and separate from the social and biological metabolisms it transforms. The desired ecological transition is, therefore a process that involves all actors and stages of the food value chain (from seed to plate).

This transition, which is increasingly encountering obstacles, necessitates a paradigm shift towards regenerative agriculture and a circular economy, where resources are used efficiently, waste is minimized, and ecosystems are regenerated. Who and how will implement the ecological transition in the way we produce, distribute, and consume food? Can we map what is still and unfortunately linked to the old vision of food, what is in a state of liminality, and what has already successfully changed? Is the ecological transition a good proposal but politically empty and, therefore, impossible to achieve?

Will the radical goals of revolutions help to achieve the change in perspectives and priorities that such an ecological transition requires? With these questions in mind, we invite scholars from a variety of disciplines and backgrounds, such as agricultural studies, political ecology, ecological economics, sociology, environmental history, social studies of science, anthropology, activist researchers, etc., to bring their thoughts to the conference and reflect on the modes and scope of a shift in the food systems paradigm.

Panels

  • Agroecological Transitions Towards Sustainable Food Systems

    Convenors:
    Chiara Flora Bassignana, University of Gastronomic Sciences, Italy
    Paola Migliorini, University of Gastronomic Sciences, Italy

    Abstract: The panel will delve into agroecology and agroecological transitions towards sustainable food systems. With a focus on the interplay between agroecological practices, community resilience, and the re-localization of food chains, the panel aims to unravel the multifaceted dynamics triggering and supporting transformative shifts in agricultural paradigms.
    At its core, the panel seeks to analyze the diverse facets of agroecological transitions, spanning from ecological practices to socio-economic dynamics and innovations. It will focus on case studies involving practices at the agro-ecosystem level that can support soil health, promote a wider agrobiodiversity, facilitate the recycling of nutrients, and encourage input substitution. Moreover, the discussion will tackle how the co-creation of knowledge, the establishment of alternative food networks, and the creation of stronger connections between different actors in the food chains deeply support the adoption of agroecological practices and involve a wider range of actors in transitions towards sustainable food systems. Central to these dynamics and innovations is the recognition of gender equality and intersectionality as crucial dimensions in fostering inclusive and equitable transitions within food systems.
    Furthermore, the panel will accentuate the transformative potential embedded within Agroecological Living Labs and the development of alternative food networks, acting as catalysts for reshaping consumption and production patterns and fostering community resilience.
    Ultimately, the panel aspires to explore how collective action, policy-making, and knowledge exchange foster agroecological transitions at different geographical scales.

    Keywords: Agroecology, Local food chains, Living labs, Local food networks

    Submit an abstract

  • Facing Transitions: The Restaurant Sector and The Response to Global Changes

    Convenors:
    Michele F. Fontefrancesco, Università Cattolica del Sacro Cuore, Italy - Durham University, UK
    Dauro M. Zocchi, University of Gastronomic Sciences, Italy

    Abstract: From the global South to the global North, urban and rural communities are experiencing the effects of a deep, multilayered transformation that impacts the environment and society, compelling enterprises and professionals to explore new business solutions. The restaurant sector represents a crucial aspect of the gastronomic landscape and is thus at the forefront of this transformation. It serves as a privileged arena for the introduction of new societal, cultural, technological, entrepreneurial, and ecological solutions, reshaping business paradigms developed between the 19th and 20th centuries, with particular attention to issues related to the sustainability of their actions.
    The panel seeks contributions that embrace transdisciplinary research and aim to describe, discuss, and theorize these new forms of innovation, exploring the resources they leverage, the problems they address, and their impacts on food systems and the actors involved.

    Research areas may include, but are not limited to:
    - The restaurant industry and social entrepreneurship
    - Rediscovery of neglected and marginalized foods within the restaurant industry
    - Development of culturally inclusive restaurant concepts
    - Ethical sourcing, localization, and territorialization of restaurant procurement systems
    - Reduction of waste within restaurant facilities
    - The restaurant industry and the green transition
    - The restaurant industry and the promotion of healthier diets
    - Crisis management and resilience in the restaurant sector

    Keywords: Restaurant sector, Innovation, Green innovation, Food heritage, Local development

    Submit an abstract

  • Preneurship: Closing the Gap from Dreaming to Doing

    Convenors:
    Ilona Klama, ZHAW - Zurich University of Applied Sciences, School of Life Sciences and Facility Management, Switzerland
    Maya Ladner, ZHAW - Zurich University of Applied Sciences, School of Life Sciences and Facility Management, Switzerland

    Abstract: Objective and Purpose: The panel aims to deeply explore the role of entrepreneurship (or “preneurship”) in driving fast and efficient change in gastronomy and food systems, addressing the multifaceted challenges and opportunities within the field. By examining the intersection of personal conviction, institutional support, and entrepreneurial mindset, the panel seeks to provide attendees with comprehensive insights into driving systemic change and fostering innovation. Through a discussion on hurdles and necessary competencies, attendees will gain a holistic understanding of the complexities involved in entrepreneurial endeavors within the gastronomic domain. Particularly where the gap between a good idea and feasible economic implementation is concerned. Moreover, the panel aims to inspire attendees to leverage their passion for gastronomy to effect meaningful change, emphasizing the importance of collaboration and community engagement in achieving regenerative outcomes. Ultimately, the objective is to equip attendees with actionable strategies and practical tools to navigate the dynamic landscape of gastronomic entrepreneurship and contribute to the advancement of regenerative food systems on a global scale. Panelists: Entrepreneurs, academics, students, and thought leaders from diverse backgrounds will contribute expertise beyond current gastronomy. Key Discussion Points: Identifying hurdles and competencies for driving systemic change, exploring the role of personal conviction, institutional support, and entrepreneurial mindset, and sharing practical insights and strategies for success in navigating challenges and driving change. Relevance to Congress Theme: This panel aligns with the congress theme by addressing entrepreneurial approaches to systemic change in gastronomy, advancing the society's mission. Expected Outcomes: Attendees will gain insights and strategies for navigating challenges, driving systemic change, and fostering collaboration in gastronomy and regenerative food systems.

    Keywords: Entrepreneurship, Competences, Systemic Change, Mindset

    Submit an abstract

  • Resilient Food Systems: Innovations and Socio-Economic Solutions

    Convenors:
    Paula Scherer, ekuia Amazon food lab, Brazil
    Bruno Morett, ekuia Amazon food lab, Brazil

    Abstract: Given the critical climate situation we are facing, steering agri-food systems towards resilience is a matter of urgency. With this in mind, the proposed panel aims to explore new methodologies and approaches from a socio-economic perspective across different food systems, their innovations, and new technologies aimed at sustaining life on Earth and preserving socio-biodiversity. With a diverse and inclusive lens, the panel's objective is to delve into and discuss various market realities and biomes, focusing on human and social aspects within a globalized perspective of consumption and the need for solutions.
    Drawing parallels between different realities, such as the Brazilian and Israeli innovation ecosystems, where complexities range from abundance to scarcity of natural resources, the panel aims to showcase practical examples of scalable and sustainable innovations in the short, medium, and long term. Additionally, it seeks to explore market trends, understand their effects, and provide practical directions on how we can facilitate increased positive socio-environmental tradeoffs without sacrificing financial returns.

    Keywords: Food-Ecosystems, Climate Solutions, Nature-based Solutions, Bioeconomy, Biodiversity

    Submit an abstract

  • Food Waste in Cultural, Historical and Environmental Contexts

    Convenors:
    Amy Bentley, New York University, USA
    Sonia Massari, Pisa University, Italy
    Patrizia La Trecchia, University of South Florida, USA
    Madeline DeDe-Panken, City University of New York (CUNY), USA

    Abstract: This panel examines the histories and cultures of food waste from a variety of perspectives, including material conditions and cultural impulses that foster food waste, food loss at the production (agricultural) stages and sustainability, Italian culture and food waste, and food waste and foraging habits. Presenters will provide compelling material and foster lively discussion about the cultures and histories of food waste globally and over time.

    Keywords: Culture, Food design, Agri-food sector, Capitalism, Gender

    Oral contributions:
    Food Waste in Cultural Context
    Amy Bentley, New York University

    Designing Sustainable Futures: Exploring Living Labs, Waste Utilization, and Neglected Underutilized Crops
    Sonia Massari, Pisa University

    More Than Food Waste: Wasted Lives and Sacrifice Zones in the Production of Italian Food
    Patrizia La Trecchia, University of South Florida

    Much Good Food Wasted”: The American Mushroom Movement and The Rise of Wild Provisioning, 1880-1930
    Madeline De De-Panken, Graduate Center, CUNY (US)

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