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



Project acronym: IFST

Funding body: Berlin University Alliance 

Duration:. Jan 2021 - Dec 2023
Team: Prof. Dr. Carsten Dreher, Dr. Dagmara Weckowska, Sibora Parapani
Former team members: Fabio Voss, Daniel Weiss
Partners: Charité Universitätsmedizin Berlin, Freie Universität Berlin, Humboldt-Universität zu Berlin
Leibniz Institute of Vegetable and Ornamental Crops (IGZ), Technische Universität Berlin

Project website: https://www.ifst-berlin.de/

Project description:

The IFST project explores social cohesion dynamics in the context of food system transitions. Social cohesion issues are inextricably linked to disparities and vulnerabilities in food systems and food-related health, as cause and effect. As our understanding of the social cohesion-food-health-nexus is missing in research and practice, the project aims to address this. We are involved in two sub-projects.

  1. Emerging and incumbent innovation systems. The sub-project examines innovation and transition processes focusing on the case of protein transitions. It theorises the role of social cohesion in inclusive innovation and transformation processes and tests empirically selected theoretical propositions.


  1. Case study. The potential of new food technologies to contribute to developing inclusive food systems and socially cohesive relations is examined in case study of novel food technologies, such as those used for production of cultured meat.