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Social cohesion, food and health: Inclusive food system transitions (IFST)

  • Project description:

The need to transform the food systems is widely acknowledged. Social cohesion (SC) issues are inextricably linked to disparities and vulnerabilities in food systems and food-related health, as cause and effect. However, our understanding of the SC-food-health-nexus is missing in research and practice. To address this gap, the IFST project develops and tests a conceptual framework and methods for studying the nexus. It aims to establish an agenda on the SC-food system-health nexus research, and on practice interventions and systemic transitions that improve these three aspects of human welfare.

Our team leads the sub-project entitled “Analysis of incumbent and emerging social and technological innovation systems”, in which we focus on the protein transition. We understand ‘transition’ as long-term, multi-dimensional and fundamental transformation processes, which unfold through interactions within and between three analytical levels: a macro-level landscape, incumbent socio-technical regimes and emerging niches. The sub-project examines how social cohesion influences the transformation processes within and between the regime and two niches as well as the implications of such transformations for social cohesion and health. 

We are also involved in other sub-projects including: 

  • Development of the conceptual framework
  • Development of participatory socio-economic scenarios on possible future food systems 
  • Case study on novel food technologies
  • Validation and Integration
  • Funding body: Berlin University Alliance 
  • Project duration: Jan 2021 – Sep 2023
  • Funding body: Berlin University Alliance 
  • Project coordination: Prof. Peter Feindt, Humboldt University of Berlin

Academic partners: 

  • Charité Universitätsmedizin Berlin 
  • Freie Universität Berlin
  • Humboldt-Universität zu Berlin
  • Leibniz Institute of Vegetable and Ornamental Crops (IGZ) 
  • Technische Universität Berlin