Food and nutrition security and long-term sustainability of food systems are among the major challenges for European societies in the coming decades. Food systems and the ways we produce, consume and regulate the production of food are increasingly expected to contribute to a range of societal objectives – provide healthy nutrition to all, conserve the planetary resources, deliver public environmental goods, facilitate the development of rural and urban territories, promote social justice and inclusion, enrich our cultural diversity. Various stakeholders from food companies to consumers, environmentalists, municipalities, and many others
are engaging in new practical initiatives of sustainable food provision, or even seek to develop new and more inclusive food policies. These processes are closely related to social innovation.
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