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O'Gorman A, Lauryn M, Efremenko T, Canina M, Redava PI, Puig LE, Cangelosi A, Ferro F, Dellino F, Van Gansbeke R, Bulgheroni M, Jovanovic K, Brennan L. MUSAE: Fusion of art and technology to address challenges in food and health. NUTR BULL 2025; 50:120-131. [PMID: 39588701 PMCID: PMC11815599 DOI: 10.1111/nbu.12723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 10/18/2024] [Accepted: 11/13/2024] [Indexed: 11/27/2024]
Abstract
There is an urgent need to transform our current food system to improve population health/wellbeing and planetary health. A number of challenges exist in order to achieve this. Artists, with their innate ability to use imagination to envision future needs and solve problems, represent a key group in this transformation. The project MUSAE brings together artists with experts from different disciplines to define an innovative model to integrate artistic collaboration in the (European) Digital innovation hubs (E-DIHs). They will employ the Design Futures Art-Driven (DFA) methods to enable artists and a range of companies involved in food production and distribution to develop innovative products and services that address key issues in the food system. MUSAE will run two residencies involving 23 artists and 11 SMEs working with three main technologies-Artificial Intelligence, Wearables and Robotics-to envision the future scenarios for societal needs and technology applications, as well as develop future-driven prototypes, thus opening new markets and innovations in the area of food.
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Affiliation(s)
- Aoife O'Gorman
- Institute of Food and Health and Conway Institute, UCD School of Agriculture and Food ScienceUniversity College DublinDublin 4Ireland
| | - McMahon Lauryn
- Institute of Food and Health and Conway Institute, UCD School of Agriculture and Food ScienceUniversity College DublinDublin 4Ireland
| | | | | | - Petia Ivanova Redava
- Department of Mathematics and Computer ScienceUniversity of BarcelonaBarcelonaSpain
| | - Luis Eloy Puig
- Department d'Arts Visuals i DissenyUniversity of BarcelonaBarcelonaSpain
| | - Angelo Cangelosi
- Manchester Centre for Robotics and AIUniversity of ManchesterManchesterUK
| | | | | | | | | | - Kosta Jovanovic
- School of Electrical EngineeringUniversity of BelgradeBelgradeSerbia
| | - Lorraine Brennan
- Institute of Food and Health and Conway Institute, UCD School of Agriculture and Food ScienceUniversity College DublinDublin 4Ireland
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Cruz Maceín JL, Hocine MA, Hernández-Jiménez V, Zamorano Rodríguez JP, Sayadi Gmada S. The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain). Foods 2023; 12:4103. [PMID: 38002161 PMCID: PMC10670913 DOI: 10.3390/foods12224103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/26/2023] Open
Abstract
The agri-food system needs to transition into a more balanced system that takes into account economic, social, and environmental factors. Young people are a key demographic group to consider as they are open to new trends of consumption, including sustainable buying practices. Public universities can play a significant role in promoting sustainable and healthy eating habits among students. In this paper, we focus on the perceptions of young people regarding sustainable food in the Madrid Region. We conducted a survey using a questionnaire-based approach among 1940 students in 2022. The results highlight that young consumers are highly concerned about food sustainability. They perceive sustainability as local and non-processed foods. However, this perception varies among young consumers, and we identified five different consumer profiles. Principal component analysis and cluster analysis provide insights into potential actions that universities can take to promote sustainable and healthy eating habits among students.
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Affiliation(s)
- José Luis Cruz Maceín
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
| | - Mohamed Amine Hocine
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Av. de Montañana, 1005, 50059 Zaragoza, Spain
| | - Verónica Hernández-Jiménez
- Observatorio Para Una Cultura del Territorio, Calle Duque Fernán Nuñez, 2-1, 28922 Madrid, Spain;
- School of Agronomy, Food and Biosystems (ETSIAAB) at the Polytechnic University of Madrid (UPM), Campus Ciudad Universitaria Av. Puerta de Hierro, nº 2–4, 28040 Madrid, Spain
| | - José Pablo Zamorano Rodríguez
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
| | - Samir Sayadi Gmada
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Cam. de Purchil, s/n, 18004 Granada, Spain;
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Juri S, Baraibar M, Clark LB, Cheguhem M, Jobbagy E, Marcone J, Mazzeo N, Meerhoff M, Trimble M, Zurbriggen C, Deutsch L. Food systems transformations in South America: Insights from a transdisciplinary process rooted in Uruguay. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.887034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The wicked nature of sustainability challenges facing food systems demands intentional and synergistic actions at multiple scales and sectors. The Southern Cone of Latin America, with its historical legacy of “feeding the world,” presents interesting opportunities for generating insights into potential trajectories and processes for food system transformation. To foster such changes would require the development of collective understanding and agency to effectively realize purposeful and well-informed action toward desirable and sustainable food futures. This in turn demands the transdisciplinary engagement of academia, the private sector, government/policy-makers, community groups, and other institutions, as well as the broader society as food consumers. While the need for contextualized knowledge, priorities and definitions of what sustainable food systems change means is recognized, there is limited literature reporting these differences and critically reflecting on the role of knowledge brokers in knowledge co-production processes. The political nature of these issues requires arenas for dialogue and learning that are cross-sectoral and transcend knowledge generation. This paper presents a case study developed by SARAS Institute, a bridging organization based in Uruguay. This international community of practice co-designed a 3-year multi-stakeholder transdisciplinary process entitled “Knowledges on the Table.” We describe how the process was designed, structured, and facilitated around three phases, two analytical levels and through principles of knowledge co-production. The case study and its insights offer a model that could be useful to inform similar processes led by transdisciplinary communities of practice or bridging institutions in the early stages of transformative work. In itself, it also represents a unique approach to generate a language of collaboration, dialogue, and imagination informed by design skills and methods. While this is part of a longer-term process toward capitalizing on still-unfolding insights and coalitions, we hope that this example helps inspire similar initiatives to imagine, support, and realize contextualized sustainable food system transformations.
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Klebl F, Walthall B, Vicente-Vicente JL. Planning for sustainable food communities: An optimal spatial allocation study of food hubs considering the 15-min city concept—The case of LebensMittelPunkte in Berlin. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.913412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food hubs (FHs) providing neighbourhoods with regional food from agroecological production are a promising concept for a sustainable food system transformation. However, their operationalization and scaling are still unclear. We developed a methodological approach that, for the first time, scales out FHs to an entire city (Berlin) based on a 15-min walking distance and socio-culturally oriented sub-districts as underlying spatial units. We considered the population density and the distance to organic groceries, public transportation and between FHs to estimate their most suitable locations. The results reveal an optimal allocation of 231 FHs covering 91% of the city's populated areas in a radius lower than 1 km and almost the entire city within a 1.5 km radius. We found this approach to be a meaningful way to plan the inner-city allocation of FHs from an integrative perspective and to adopt urban policies by considering the local specificities of each neighbourhood. The scaling out of agroecology-based regional FHs in Berlin allows for the creation of a sustainable city-region food system that increases the resilience of the metropolitan food environment. We generally propose a participative and integrative approach in order to realise this process.
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Ferraboschi C, Monroy-Gomez J, Gavin-Smith B, Beesabathuni K, Tshering P, Lingala S, Bainsla N, Amanquah D, Kumari P, van Zutphen KG, Kraemer K. Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets. Nutrients 2022; 14:nu14102003. [PMID: 35631141 PMCID: PMC9145425 DOI: 10.3390/nu14102003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/29/2022] [Accepted: 04/29/2022] [Indexed: 01/27/2023] Open
Abstract
Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially in low- and middle-income countries where healthy diets are five times more expensive than starchy staple diets. Food system transformations are urgently required to provide consumers with more affordable and nutritious diets that are capable of meeting social and environmental challenges. In this review, we underline the critical role of innovation within the food system transformation discourse. We aim to define principles for implementing evidence-based and long-term food system innovations that are economically, socially, and environmentally sustainable and, above all, aimed at improving diets and public health. We begin by defining and describing the role of innovation in the transformation of food systems and uncover the major barriers to implementing these innovations. Lastly, we explore case studies that demonstrate successful innovations for healthier diets.
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Affiliation(s)
- Chiara Ferraboschi
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Jimena Monroy-Gomez
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Breda Gavin-Smith
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Kalpana Beesabathuni
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Puja Tshering
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Srujith Lingala
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Neha Bainsla
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Daniel Amanquah
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Priyanka Kumari
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
| | - Kesso Gabrielle van Zutphen
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
- Department of Human Nutrition & Health, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
| | - Klaus Kraemer
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland; (C.F.); (J.M.-G.); (B.G.-S.); (K.B.); (P.T.); (S.L.); (N.B.); (D.A.); (P.K.); (K.G.v.Z.)
- Department of International Health, Johns Hopkins University, Baltimore, MD 21218, USA
- Correspondence:
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Savary S, Waddington S, Akter S, Almekinders CJM, Harris J, Korsten L, Rötter RP, Van den Broeck G. Revisiting food security in 2021: an overview of the past year. Food Secur 2022; 14:1-7. [PMID: 35529169 PMCID: PMC9061970 DOI: 10.1007/s12571-022-01266-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
Articles published in Food Security in 2021 are reviewed, showing a wide range of topics covered. Many articles are directly linked with "food" and associated terms such as "nutritive", "nutrition", "dietary", and "health". Another important group is linked with (food) "production" and a range of connected terms including: "irrigation", "cultivated", "organic", "varieties", "crop", "vegetable", and "land". A third group of terms refers to the scales at which food security is considered: "household", "farmer", "farm", "smallholder", "community", "nation" and "region". A few themes of Food Security are considered: (1) food supply and demand, food prices, and global trade; (2) food security in households; (3) food production; (4) value chains and food systems; (5) the evolution of the concept of food security; and (6) global nutrition. In a last section, perspectives for Food Security are discussed along four lines of thoughts: the level of inter-disciplinary research published in Food Security; the importance of the Social Sciences for food security as a collective good underpinned by other collective goods within food systems; the balance between the Global South and the Global North in Food Security; and a warning that urgent global challenges that vitally interact with food security may be left unattended as a result of the current public health emergency.
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Affiliation(s)
- Serge Savary
- Editor-in-Chief, Food Security, INRAE, Auzeville, France
| | | | - Sonia Akter
- Senior Editor, Lee Kuan Yew School of Public Policy, National University of Singapore, Food Security, Bukit Timah, Singapore
| | - Conny J. M. Almekinders
- Senior Editor, Knowledge, Technology and Innovation, WUR, Food Security, Wageningen, The Netherlands
| | - Jody Harris
- Senior Editor, Thailand and Institute of Development Studies, Food Security, World Vegetable Center, Chiang Mai, UK
| | - Lise Korsten
- Senior Editor, Food Security, Department of Science and Technology/National Research Foundation, Centre of Excellence Food Security at the University of Pretoria, Pretoria, South Africa
| | - Reimund P. Rötter
- Senior Editor, Food Security, Chair, Tropical Plant Production and Agrosystems Modelling (TROPAGS), Department of Crop Sciences, Georg-August-University, Göttingen, Germany
| | - Goedele Van den Broeck
- Senior Editor, Food Security, Earth and Life Institute, UCLouvain, Louvain-la-Neuve, Belgium
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