In the context of the SPPS PhD Student Conference which will take place in Turku, Finland as on 2-4 September 2020, FoodE will organise the workshop “How to bring innovation in City/Region Food Systems?”
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:
|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.||Francesco Cirone|
|17.00-17.10||Closure of the meeting and award ceremony||Giuseppina Pennisi|
Book of abstracts