Leverage points for organic and sustainable food systems

FOODLEVERS is a three-years research project (2020-2023) that aims to identify key leverage points to further develop and scale up existing innovative organic and sustainable food systems (referring to products, technologies and marketing practices) in order to promote higher resource-efficiency, highlight inefficiencies and specify the reasons for decision-making processes that led to the configuration of the food systems.

Rethinking the organisation of sustainable and organic food systems value chains in this way is necessary to increase the sustainability and efficiency of food systems and to reduce trade-offs between production/distribution stages.

Therefore, the project will analyse several European case studies of innovative organic food systems and innovative sustainable systems and identify best practice processes from multiple perspectives of resource efficiency: environment, economy, social and governance.