September 2, 2020 @ 8:00 am - September 4, 2020 @ 5:00 pm
Location: Turku, FinlandDate: 02 September 2020 – 04 September 2020
Description:
The workshop will allow PhD candidates and researchers to discuss innovation and sustainability of local food production, processing, distribution and consumption. Talks will range among all aspects of City/Region Food Systems (CRFS), including innovative plant production systems, sustainability assessment, short food chains, food waste management, urban agriculture, business models and the water-food-energy nexus within cities.Speakers will summarise their innovative ideas and PhD research projects in three minutes, answering the questions:
What is the innovation of your research project? How can this innovation contribute to the sustainability of City/Region Food Systems?
The workshop will bring together 15 contributions combining two plenary lectures and 13 short presentations from PhD candidates) from 9 countries.
For more information on the different sessions, have a look at the workshop’s agenda:
Time
Title
Speaker
15.30-15.35
Welcome and Opening of the workshop.
Giuseppina Pennisi
15.35-15.45
How to make smart and sustainable CRFS economically viable?
Bernd Pölling
15.45-15.55
The environmental impacts of EU food consumption and innovative urban agriculture experiences.
Esther Sanyé-Mengual
Session 1. Improving Food Production
15.55-16.00
Rooftop cultivation as a response to new urban exigencies: an inventory of worldwide cases.
Elisa Appolloni
16.00-16.05
Potential volatile organic compounds emission in indoor urban farming: impact assessment in building integrated-Rooftop Greenhouses (i-RTG).
Gaia Stringari
16.05-16.10
Quantifying resources-to-food conversion efficiency in urban horticultural systems, under diversified climate conditions.
Isabella Righini
16.10-16.15
Teresina Urban community gardens. The producers perception of natural resources management.
Nicola Michelon
16.15-16.20
Natural wax from arctic berries as our treasure.
Priyanka Trivedi
16.20-16.25
Toward the understanding of the role of aquaponics toward circularity and more liveable cities.
Roberta Calone
16.25-16.30
Homegrown microgreen – from light-recipes to taste.
Martina Angeleri
Session 2: Reducing Food Waste
16.30-16.35
Food waste in the school food service sector: elaboration and assessment of tailored mitigation strategies.
Zhuang Qian
16.35-16.40
Theoretically and Practically avoidable food waste: trade-off analysis in determining priorities to reduce food waste at City/Region Food System level.
Pietro Tonini
16.40-16.45
Urban agriculture and organic waste management: a case study from Florianopolis, Brazil.
Gianluca Di Fiore
Session 3. Creating Sustainable Cities
16.45-16.50
The City/Region Food System adaptations in the post Covid-19 era: evidences to design a more sustainable future.
Mara Petruzzelli
16.50-16.55
Innovative digital solution approaches to enhance sustainable behaviors in City Region Food Systems.
Francesca Monticone
16.55-17.00
Territorializing food system sustainability assessment: Life Cycle Thinking contribution to shared value chains.
