Thematic area VI: Climate Change, Agroecology, and Ecological Transition

 

Area coordinators: Franco Fassio (University of Gastronomic Sciences of Pollenzo, Italy),  Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy) 

Moderators: Franco Fassio (University of Gastronomic Sciences of Pollenzo, Italy), Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy) 

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9.00 - 9.45 – Introduction and keynote speech

Food from a changing Ocean. A blue vision for the ecological transition 

Roberto Danovaro (Stazione Zoologica Anton Dohrn, Naples, Italy)

 

9.45 - 11.00 – Oral contributions

Moderator: Franco Fassio (University of Gastronomic Sciences of Pollenzo, Italy)

 

9.45 - 10.00

Insect and circular economy

Sara Bellezza Oddon (University of Turin, Italy), Ilaria Biasato (University of Turin, Italy), Laura Gasco (University of Turin, Italy), Achille Schiavone (University of Turin, Italy)

 

10.00 - 10.15 

Determinants of food waste: a systematic review of the households behaviour

Naomi di Santo (University of Foggia, Italy), Roberta Sisto (University of Foggia, Italy), Vittoria Pilone, (University of Foggia, Italy)

 

10.15 - 10.30 

Environmental impact of diet among nursing home residents: an experience from Northern Italy

Francesco Barone-Adesi (University of Eastern Piedmont, Italy), Massimiliano Panella (University of Eastern Piedmont, Italy)

 

10.30  - 10.45 

Living the circularity: the case study of the FUSILLI and FISH researches

Alessandra Savina (University of Gastronomic Sciences of Pollenzo, Italy), Fabiana Rovera (University of Gastronomic Sciences of Pollenzo, Italy), Franco Fassio (University of Gastronomic Sciences of Pollenzo, Italy)

 

10.45  - 11.00

Sustainability practices in chain food-beverage businesses  

Ilkay Yilmaz (Başkent University, Turkey), Ecem Akay (Dogus University, Turkey)

 

11.00 - 11.15 – Coffee Break 

 

11.15 - 12.30 – Panel: Chefs, restaurants, and culinary sustainability 

Moderator: Sarra Talib (University of Vermont, USA), Susanne Højlund Pedersen (Aarhus University, Denmark)

 

11.15 - 11.30

Brigaid: chefs and sustainable school food in the United States

Rachel Black (Connecticut College, USA)

 

11.30 - 11.45 

«To sustain the people»: native chefs and the food sovereignty movement

Elizabeth Hoover (University of California Berkeley, USA)

 

11.45 - 12.00

Re-framing food as sustainable. Introducing the green transition in Danish culinary schools

Susanne Højlund Pedersen (Aarhus University, Denmark)

 

12.00 - 12.15

Sustainability through social commitments: farm-to-chef in the era of COVID-19

Sarra Talib (University of Vermont, USA)

 

12.15 - 12.30 

Solution is served! Good food and strong words in the defence of flavor

Anna Zsófia Tóth (Independent researcher)

 

12.30 - 14.00 – Lunch break & Poster Session

 

14.00 - 15.00 – Oral contributions 

Moderator: Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy) 

 

14.00 - 14.15 

The first elementary aliment: the relevance of “blue gold”

Massimo Mamoli (University of Milan, Italy) 

 

14.15 - 14.30 

Value addition to the table grapes: raisins production in the climate change scenario for its off season use and high price

Shujaul Mulk Khan (Quaid-i-Azam University, Pakistan)

 

14.30 - 14.45

Development of the European Agroecology Exchange Hub

Natalia Rastrogueva (University of Gastronomic Sciences of Pollenzo, Italy), Chiara Flora Bassignana (University of Gastronomic Sciences of Pollenzo, Italy), Alice Fassò (University of Gastronomic Sciences of Pollenzo, Italy), Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy)

 

14.45 - 15.00 

Creation of the agroecological living lab in Valle Varaita

Chiara Flora Bassignana (University of Gastronomic Sciences of Pollenzo, Italy), Natalia Rastrogueva (University of Gastronomic Sciences of Pollenzo, Italy), Alice Fassò (University of Gastronomic Sciences of Pollenzo, Italy), Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy)

 

15.00 - 16.00 – Panel: Water in Circular Economy of the food supply chain, sustainability patterns and future trends of diets 

 

Moderator: Francesca Greco (University of Gastronomic Sciences of Pollenzo, Italy), Elena Vallino (University of Turin, Italy)

 

15.00 - 15.10

Physical and economic water scarcity in virtual water trade of global food networks

Elena Vallino (University of Turin, Italy)

 

15.10 - 15.20

Bad virtual water, a case study from Italy. Fair water Footprint:a bottom up approach to water footprint accountability

Francesca Greco (University of Gastronomic Sciences of Pollenzo, Italy)

 

15.20 - 15.30

How sustainable diets do also have a positive impact on water footprint (comparing North-American diets, Mediterranean diets, vegetarian and plant-based diets) - a software-based analysis - University of Pisa

Anna R. Sarni (University of Pisa, Italy)

 

15.30 - 15.40

How blockchains can be applied to the food industry regarding tracing and labelling; how blockchains information could be integrated with the "Etichetta Narrante " of Slow Food method

Alessandro Chelli (CEO of APIO & TRUSTY, Italy)

 

15.40 - 15.50

Nutrition trends and dietary patterns of the BRICS and the Global South: do they really have a choice? And what is the choice of the poors?

Sarah Lupu (London School of Hygiene and Tropical Medicine, UK)

 

15.50 - 16.00 

How can sustainability be traced and understood in labelling, marketing and communication of food products

Cinzia Scaffidi (University of Gastronomic Sciences of Pollenzo, Italy)

 

16.15 - 18:00 – Roundtable

Moderator: Cinzia Scaffidi (University of Gastronomic Sciences of Pollenzo, Italy)