This study stems from a participatory foresight exercise conducted in nine Mediterranean, Baltic, Nordic and Eastern European regions, aiming to strengthen the role of small farms and small food businesses in ensuring food security. A wide range of stakeholders participated by attending workshops. They represented farmers’ organisations, food busin...
The environmental challenges associated with meat production and consumption have driven the rise of new plant-based (PB) meats. However, PB meat consumption among Europeans remains low. One of the main barriers to the consumption of PB foods is the consumers' need for information. Social media (SM) can help rapidly disseminate a wide range of info...
status: published
status: published
status: published
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria's nutr...
To achieve a more sustainable food system, it is necessary to shift toward more plant-based protein sources. Europe currently imports huge amounts of protein crops each year, mainly soy, which has adverse environmental and socioeconomic impacts. Therefore, there is a need to increase local production. Despite the numerous advantages associated with...
This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society. Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying healt...
status: published
status: published
