The call for Scientific papers has closed on Jun 30th 2018!
The approved papers can only be presented during the Conference if the payment of the registration is made and the authors send the expanded summary (up to 10 pages) until August 5, 2018.
For the final version of the papers (10 pages expanded abstract), please use this template.
By the end of August we will post here the presentation program with the approved papers.
To access the call go here. If you wish to check the themes that will be addressed in the discussions, the full list of Working Groups is down below the page!
Doubts or additional information can be clarified through the following email: email@example.com
Similar to the first two previous AgUrb, the thematic Working Groups will focus on gathering and sharing knowledge produced by researchers and students. The Thematic Working Groups (WGs) are activities were papers will be presented and discussed concerning the state of the art of knowledge about sustainable agrifood systems, healthy food, socio-biodiversity, and innovations in both consumption and production. The aim of the working groups is to create conditions for researchers, activists, policymakers, public and private actors to discuss and share research results, as well as to set the theoretical, empirical and methodological basis for matters that must be further explored. See below the complete listing of the Working Groups.
1. Sustainable Food Systems: approaches, policies and practices
- Paulo Niederle – Federal University of Rio Grande do Sul (Brazil)
- Allison Loconto – French National Institute for Agricultural Research (France)
- Alison Blay-Palmer – Centre for Sustainable Food Systems (Canada)
- He Congzhi – China Agricultural University (China)
The construction of sustainable food systems has guided the academic and political agenda for at least two decades. However, in recent years, the aggravation and confluence of ecological, energetic, climatic, economic and political crises has increased social pressure on researchers, public managers and social movements to present feasible alternatives to current food production and consumption models. The feasibility of these alternatives involves their capacities to resist the conventionalization processes pushed by the dominant socio-technical regime, their ability to persist despite challenging environments, and their potential for scaling (up/out/deep) their activities. The objective of this Working Group is to analyze the main advances in the discussion about the processes of transition to sustainability in food systems. The central subjects of interest include analyses of: (a) theoretical approaches that guide contemporary studies about transition processes in food systems, their potentials, limits and possibilities for dialogue; (b) public actions that prioritize the strengthening of new models of production, supply and consumption; (c) the materialization of innovative food practices, encompassing or integrating agricultural production, distribution systems, certification mechanisms and ethical consumption experiences; (d) new forms of collective action aimed at the construction of civic food markets; (e) the link between localized food production and consumption experiences and new global networks and platforms; (f) the challenges and obstacles faced during the transition from alternative niches to regime options.
2. Institutional food procurement and school feeding programmes: exploring the benefits, challenges and opportunities
- Luana F. J. Swensson – Food and Agriculture Organization (Italy)
- Luciana Dias de Oliveira – Federal University of Rio Grande do Sul (Brazil)
- Danny Hunter – International Biodiversity and University of Sydney (Australia)
- Armando Fornazier – University of Brasilia (Brazil)
- Rogério Robs Fanti Raimundo – Federal Institute of Education Science and Technology of the South of Minas Gerais (Brazil)
- Regismeire Viana Lima – Federal University of Amazonas (Brazil)
Institutional food procurement programmes (IFPP), including school feeding, are receiving increasing attention as an important policy instrument with the potential to deliver multiple benefits for multiple beneficiaries, including food consumers, food producers and local communities. A key characteristic of IFPP is that it has the possibility – based on sound policy and regulatory frameworks – to determine not only the way food is produced and procured, but, in particular (i) what food will be purchased (such as local, socio and bio-diverse, nutritious, healthy, culturally appropriate, and environmental-friendly based on agroecological approaches); (ii) from whom (e.g. from local and/or family farming producers, small and medium food enterprises (SMEs), women, youth and/or other vulnerable groups); and (iii) the logistics of how food is received, stored, as well as prepared and its waste managed. In doing so, IFPP has considerable potential to influence both food consumption and food production patterns, contributing to the transformation of local food systems. Different institutions can provide structured demand for food. Among them a key position is occupied by schools. Food behaviour is shaped in childhood and the school environment can be a favourable outlet for the inclusion of foods that contemplate an expanded sense of healthy eating. Through school feeding, the politicized consumption of food can be encouraged and awareness of the importance of the origin of these foods and the social impact generated by their consumption raised. Within this context, this Working Group (WG) seeks to encourage contributions from different disciplines that explore the many benefits and different beneficiaries that IFPP and school feeding programmes can reach. Contributions may address IFPP’s health, nutrition, gender, environmental, socio and economic and other outcomes as in the organization of farmers, income and food security of producers and beneficiaries. Contributions may comprise innovations, success factors as well as barriers and constraints covering IFPP design, implementation and monitoring & evaluation. Building also on the experience and discussions of Brazilian Collaborating Center innutrition and feeding school (CECANE), the WG welcomes contributions on school feeding programmes exploring particularly linkages with family farming, agro-ecological production and the promotion of sociobiodiversity. Selected papers will be gathered and disseminated through the Brazilian School Feeding Network (REBRAE).
3. Livestock production systems, changes in markets and meat consumption patterns in an urbanizing society
- Paulo Dabdab Waquil – Federal University of Rio Grande do Sul (Brazil)
- Jean François Tourrand – Center for International Cooperation in Agronomic Research for Development (France)
- Alessandra Matte – Federal University of Rio Grande do Sul (Brazil)
- Vicente Celestino Pires Silveira – Federal University of Santa Maria (Brazil)
- Fernando Luiz Ferreira de Quadros – Federal University of Santa Maria (Brazil)
Livestock farming involves a great diversity of productive systems in the most distinct regions, which have undergone transformations in the last decades. Characterized by the production of animals, livestock production systems can assume multiple functions: beyond the production of meat, milk, leather or wool, these systems can include income-generating activities, relationships with the occupation of territories, bring elements associated with culture and tradition, and interfere with social relations and the environment. With contradictory prospects, on the one hand, livestock production systems can contribute to the destruction of the natural environment, such as through clearing forests for pasture and reducing biodiversity, or, on the other hand, contribute to the conservation of the natural environment, considering the production in natural rangelands and the provision of services for biodiversity conservation. Transformations in livestock production systems have also occurred as responses to changes in markets and meat consumption patterns. Changes in market structures, with a greater concentration in processing and distribution, animal protection movements and conscious consumption, increases in income and increased demand for proteins are driving factors for these transformations. The purpose of this Working Group is to collect articles and discuss about the diversity of production systems in different regions of the world, multiple functions of livestock farming, tensions because of the advances in grains and forestry production in regions of natural rangelands, changes in market insertion, greater concentration in the processing and distribution sectors, market segmentation, consumer perceptions and trends of changes in the demand for animal products, food safety and quality in animal products. The Working Group aims at discussing the possibilities and alternatives of sustainable productive systems for livestock, especially in natural rangelands, with their local, regional or global impacts.
4. Transitioning to sustainable city region food systems
- Elodie Valette – Center for International Cooperation in Agronomic Research for Development (France)
- Richard Nunes – Reading University (United Kingdom)
- Nicolas Bricas – Center for International Cooperation in Agronomic Research for Development (France)
- Michael Goodman – Reading University (United Kingdom)
- Manuela Maluf Santos – Center for Sustainability Studies of the Getulio Vargas Foundation (Brazil)
While research into food system transformations is a rapidly expanding field, knowledge is still fragmented (Feola 2015). Much primary research on the mechanisms inhibiting system transformation for example are often discipline-specific. Previous syntheses of the mechanisms that maintain undesirable resilience (Scheffer et al., 2007; IPES-Food, 2016; Kuokkanen et al., 2017) have identified only a handful of mechanisms and have tended to exclude lessons from the environmental sciences (Robertson et al., 2005). Such fragmentation is hindering the development of co-ordinated solutions, and the development of less siloed approaches is needed for successful system transformations (European Environment Agency 2016; IPES-Food 2016; International Council for Science 2017). To facilitate this transition, we need to understand how to move towards increasingly sustainable food systems in cities and their regions. New assessment and methodological tools are required to interrogate general assumptions about the sustainability of food systems. Assumptions also need to be unpacked. For example, smaller scale food systems as inherently more desirable is a ‘local trap’, and we are urged to examine the research agendas and motivations of the people involved (Born and Purcell, 2006). Oliver et al (under review) highlight that resilience is undesirable when it perpetuates unsustainable practices and creates lock-in that works against sustainability transitions (Davoudi et al., 2013). In relation to implementation, there is a need to connect and embed food strategies into other policy streams (Sonnino, 2016). Often the temptation is to identify the city-region or metropolitan area as a uniformly defined or coherent scale of governance. However, such visions are riddled with pre-existing issues of social and environmental justice concerns that surround the uneven distribution of ecological assets (and their social returns), and the disproportionate environmental burdens among the economically disadvantaged in cities (Nunes, 2017). In this WG we will explore the potential difficulties, tensions and competing goals associated with applying the city region food systems approach (Dubbeling et al, 2017, FAO 2016). In particular are questions about: (a) How to engage communities in the co-construction of tools, policies and programmes to determine how food system innovations and sustainability intersect?; (b) How can we understand how/whether sustainable transformation is taking place using participatory processes?; (c) What planning takes place at a metropolitan level from the perspective of food; and, (d) What does it mean to transition to a just, sustainable metropolitan food economy?
5. Food supply policies
- Cátia Grisa – Federal University of Rio Grande do Sul (Brazil)
- Sandrine Freguin Gresh – Center for International Cooperation in Agronomic Research for Development (France)
- Cesar Enrique Ortiz Guerrero – Pontifical Javeriana University (Colombia)
- Laura Elena Trujillo Ortega – Chapingo Autonomous University (Mexico)
Access to food, persistence of hunger and malnutrition, demand for healthy food and the problem of obesity are contemporary and simultaneous challenges that affect several countries in the world. These elements create challenges for public policies and require responses that articulate initiatives focused on agricultural production, logistics and distribution, processing, quality regulation, and access to food. For that, it is necessary intersectoral responses that extrapolate the spatial frontiers of rural and urban areas or the dichotomies between production and consumption, and place food supply as an integrative issue. In this sense, the WG receives works that discuss, analytically and theoretically, the performance of public policies in food supply. The WG will give priority to themes such as: policies to stimulate food production; regulation on the production, circulation, distribution, processing and publicity of food; public actions to promote access to food; public policies that articulate the purchase, sale and donation of food; initiatives to reduce food losses and waste; public structure and equipment for food supply; interactions and conflicts between State and Society in the construction of public policies and regulatory policies for food supply; contradictions and absences of the State concerning the problem of food supply.
6. Feeding The City: Urban/Peri-Urban Agriculture And Food Pedagogy
- Antonio Nivaldo Hespanhol – Paulista State University (Brazil)
- Rebecca Laycock Pedersen – Blekinge Institute of Technology (Sweden)
- Zoe Robinson – Keele University (United Kingdom)
- Clécio Azevedo da Solva – Federal University of Santa Catarina (Brazil)
- Rosangela Aparecida de Medeiros Hespanhol – Paulista State University (Brazil)
- Francisco Fransualdo de Azevedo – Federal University of Rio Grande do Norte (Brazil)
The role of Urban and Peri-urban Agriculture (UPA) as a food producing practice has been increasingly recognised through the late 20th and early 21st Centuries. This is in part due to intensifying social, economic and environmental problems in cities of underdeveloped countries, and the growing interest in consuming high-quality food and connecting with nature in niche communities of developed countries. UPA is a knowledge-intensive practice and therefore requires highly skilled practitioners, and the knowledge-sharing systems to support their development. At the same time, sites of UPA can support a range of learning opportunities, including learning about horticultural/agricultural practices, managing volunteers/employees, the environment and sustainability, and running a business. The aim of this working group is to explore the role of UPA in feeding cities, the scope for UPA as a pedagogical tool, and knowledge and skill development to support UPA. On the topic of feeding cities, we invite proposals exploring: policy interventions to increase food supply from UPA in cities; contributions UPA can make to local food access; the scope of food-producing UPA in generating employment and income; and the role of UPA in reducing inequalities, poverty, and food insecurity. Proposals are also welcomed relating to UPA’s pedagogical scope, exploring: the role of education in the development of UPA as a food producing practice; learning about UPA and growing practices; the potential for UPA as a pedagogical tool to support learning in various forms; formal, non-formal, and informal teaching/learning about UPA; and applications of/contributions to educational and pedagogical theories in the context of UPA.
7. Gastronomy and Ruralities in urbanized societies: connections between chefs, farmers, consumers and unique ingredients
- Tainá Bacellar Zaneti – University of Brasilia (Brazil)
- Raul Matta – University of Gottingen (Germany)
- Eric Olmedo – University Kebangsaan Malaysia (Malaysia)
- Janine Collaço – Federal University of Goias (Brazil)
- Alessandra dos Santos Santos – University Center of Brasília (Brazil)
Currently, contemporary gastronomy has been using more and more traditional, artisan, local and / or organic ingredients, understood as unique ingredients. In this context, chefs have progressively resorted to direct purchases from producers in order to ensure the quality, freshness and flavour of the ingredients. Beyond the buying and selling relationship of these unique ingredients, this resource has created networks of relationships between chefs, producers and consumers, which in addition to promoting increased sales for the farmers, has also created new spaces of symbolic (re)valorisation, coexistence between these actors, besides the new uses of the ingredients and/or creations of new products. This process has been growing as a worldwide trend and can be observed from the best restaurants in the world to several TV programs of gastronomy. Because it is an emerging movement, there are several issues to be deepened and better understood, such as the role of public policies in stimulating and supporting these initiatives, the role of the media in building this market, the motivations of consumers to consume this type of gastronomy and, especially, to understand how this gastronomy can reach broader scales. The proposal of this Working Group seeks to gather articles and reports of experiences to broaden the discussion on the contribution of gastronomy to the strengthening of family agriculture, the evolution of the chef’s role as a political actor, the construction of alternative food systems, food quality , social food movements, product quality labels (Geographical Indications, Organic and others), sociology of consumption, anthropology and sociology of food, food heritage, gastronomization and aesthetization of food consumption. The purpose of the WG is to argue the possibilities and alternatives of gastronomy as a tool for rural development.
8. Connections between urban agriculture, agroecology, right to food, and the right to the city
- Heloisa Soares de Moura Costa – Federal University of Minas Gerais (Brazil)
- Veruska Prado Alexandre – Federal University of Goias (Brazil)
- Daniela Adil Oliveira de Almeida – Undersecretary of Food and Nutrition Security at Belo Horizonte City Hall and AUÊ! – Study Group on Urban Agriculture at the Federal University of Minas Gerais (Brazil)
- Inês Rugani Ribeiro de Castro – Rio de Janeiro State University (Brazil)
- André Ruoppolo Biazoti – Group of Studies in Urban Agriculture of the Institute of Advanced Studies at the University of São Paulo (Brazil)
- André Campos Búrigo – Joaquim Venâncio Polytechnic School of Health, Fundação Oswaldo Cruz (Brazil)
The paradigm governing the occupation of cities, in its territorial aspect, and considering the movement of people, values and services, led to profound inequalities and asymmetries in the ways of life. The access to the human right to food is uneven in cities and is influenced by social, economic, cultural and territorial factors. In such context we identify disputes over natural assets and over the consolidation of urban food systems. The struggles and recommendations for the right to the city in the perspective of environmental justice, agroecology, and the human right to food are important drivers towards public policies aiming at equity and social justice. The reassertion of rural and urban territories oriented towards agroecological food production, on family and/or solidarity bases, organized in alternative distribution networks may represent resistance to hegemonic land control tendencies, and constitute emancipatory alternatives for territorial restructuring and life reproduction in a broad sense. Within the urban planning field, some experiences articulate agricultural land uses to urban areas, creating new relationships between nature and urbanization, reinforcing the social function of property, a basic principle for food sovereignty and the right to the city. The WG proposes to develop connections between just and sustainable food systems, agroecology, food security, and health, and to discuss practices and theories in the perspective of the right to the city and the Sustainable Development Objectives. The WG welcomes contributions related to:
- Contributions of agroecology to the countryside – city connection, environmental justice, the human right to adequate food, and the right to the city;
- Connections between urban planning, food security and sovereignty, agroecological, urban agriculture, and small scale production policies and actions, oriented towards just and sustainable food systems;
- Sociotechnical networks experiences articulating and reinforcing agroecological practices;
- Territorial conflicts involving urban agriculture, economic activities and environmental preservation.
9. Territorial perspectives on Rural-Urban food system (re)configurations
- Anelise Graciele Rambo – Federal University of Rio Grande do Sul (Brazil)
- Ademir Antonio Cazella – Federal University of Santa Catarina (Brazil)
- Giulia Giacchè – AgroParisTech (France)
- Hannah Wittman – Centre for Sustainable Food Systems, University of British Columbia (Canada)
- Héctor Robles Berlanga – University Autonomous Metropolitan (Mexico)
- Virgínia de Lima Palhares – Federal University of Minas Gerais (Brazil)
Socio-political movements related to reconfiguring food systems have been gaining expression in both urban and rural spheres. A range of new actors, from conscious consumers to urban farmers, offer new perspectives to the development of public policies related to food and agriculture. Innovative initiatives both reflect and foster an increase in socio-political consciousness related to disrupting hegemonic models of food system development. Examples include short food supply chains, agro-tourism, and diversification of agricultural activities, products and services at the household, community, and territorial scales in both rural and urban contexts. Civil society movements also contribute to the development of place-based food policies. This call for papers includes the following areas of interest. The best works will be selected to comprise a special issue of Revista REDES of UNISC.
- Papers that address the relationship between practices of resistance to the hegemonic model of food production and theoretical perspectives on the reconfiguration of rural and urban food systems. This axis includes analysis on urban agrarianism; urban agriculture including backyard and community gardens; agroecology; social construction of technology; social innovation; collective mechanisms, multilevel perspective; localized agrifood systems; geographical indications; local food initiatives, farmers markets and home delivery networks and multiple solidarity and identity constructions in urban and peri-urban food system territories.
- Territorial approaches to reconfiguring and reconnecting relationships between the production and consumption of healthy and sustainable food. This axis will encompass analyses that reflect the advances, challenges and perspectives of the territorial approach to development with regard to the achievement of the Sustainable Development Goals; access to healthy food; sustainable agro-food systems; sociobiodiversity; socio-technical innovations in the reconnection of production and consumption; social management and mechanisms of territorial governance, conventional agrifood systems, socio-environmental conflicts.
10. Qualification processes of products in agrifood systems: concepts, disputes and values in debate
- Marília Luz David – Federal University of Rio Grande do Sul (Brazil)
- Fabiana Thomé da Cruz – Federal University of Rio Grande do Sul (Brazil)
- Ligia A. Inhan – Federal Southeast Institute of Minas Gerais (Brazil)
- Marcelo Agustín Champredonde – National Institute of Agricultural Technology (Argentina)
- Andreza Martins – Federal University of Santa Catarina (Brazil)
- Krisciê Pertile Perini – Federal University of Rio Grande (Brazil)
This WG aims to gather contributions on food qualification processes in production, consumption and product certification practices, seeking to explore how these processes are formulated and what are the implications (e.g. values, economic, socio-spatial, cultural) of different definitions of qualities. Proposals should investigate how the various actors in agrifood systems define and characterize what are, for example, “healthy”, “sustainable”, “traditional”, “artisanal”, and “colonial” foods. Social Sciences, Engineering and Agrarian Sciences’ analyses have problematized debates about food qualities stressing the negotiations involved the material heterogeneity and the historical, spatial and culturally situated characteristics of these processes. One example is the debate on definitions of artisanal agrifood products, which have unique characteristics, associated with cultural, environmental and specific qualities that are opposed to industrial standardization. In this debate, this WG also aims to discuss: (a) How does food qualification processes work in markets?; (b) How are products defined as “sustainable”, “artisanal”, “traditional”, “healthy”, “safe”, “agroecological”, “organic”, “gourmet”, etc.?; (c) Who participates in qualification processes and what are the asymmetries of power among actors?; (d) What are the criteria and evaluations used in these practices?; (e) How does the different definitions of qualities transform the spaces of production and consumption?; (f) What are the conflicts between competing versions in the markets about what should be considered “sustainable”, “artisanal/colonial”, “healthy” among others?; (g) How are regulations created to legitimize or formalize such attributes?; (h) Which quality definitions may contribute to create public policies that promote differentiated agrifood products?. Taking these debates, this WG seeks to discuss theoretical and empirical data related to the qualification of food production, processing and consumption, in order to identify elements that contribute to establish concepts and problematize different perspectives of analysis and definitions of quality.
11. Socio-biodiversity products chains and traditional food networks: understanding their role in food and nutrition security and sustainable development
- Talis Tisenkopfs – Baltic Studies Centre at the University of Latvia (Latvia)
- Janaína Deane de Abreu Sá Diniz – Universityof Brasília (Brazil)
- Mariana Oliveira Ramos – Federal University of Rio Grande do Sul and NgO ANAMA (Brazil)
- Mikelis Grivins – Baltic Studies Centre at the University of Latvia (Latvia)
- Stéphane Guéneau – Center for International Cooperation in Agronomic Research for Development (France)
- Elisabete Figueiredo – University of Aveiro (Portugal)
This working group will examine the contribution of socio-biodiversity products chains and traditional food networks to food and nutrition security and sustainable development. Socio-biodiversity products are generally defined as goods generated from local biodiversity resources geared to the formation of production chains in the interest of traditional communities and family farmers. These chains are made up of interdependent actors and a succession of processes from production and processing to marketing and consumption of products with cultural identity and incorporation of local values and knowledge. Traditional food networks include various forms of food self-provisioning (gardening, self-growing, foraging, subsistence farming, etc.) and exchange of products through social ties. They often are a juxtaposition of sharing economy, informal markets and local resource use where the role is played by tacit knowledge and culturally prescribed norms. Traditional food networks are present in native and modern societies where they intermingle both with ‘conventional’ and ‘alternative’ food chains. Commercialization of traditional foodstuffs and socio-biodiversity products in ‘agro-ecological markets’ or ‘specialized stores’ has become a trend. In urban areas, it has been a vector of experiences of collective organization, product development, social construction of alternative markets and other social and environmental innovations. However, socio-biodiversity products chains and traditional food networks and their practices have not yet been sufficiently investigated despite of their contribution to food and nutritional security and environmental and social sustainability. This Working group aims at sharing empirical studies of socio-biodiversity chains and traditional food networks in various socio-economic and cultural contexts and discuss theoretical perspectives on them. The aim is to: (a) advance systematization of information related to such networks and chains in different countries; (b) discuss the main challenges in their maintenance and improvement; (c) identify their implications on income alternatives for family farming, environmental conservation and improvements in food and nutrition.
12. Governance and Social Innovation: experiences and advances for sustainability in agrifood systems
- Giuliana Aparecida Santini Pigatto – Paulista State University (Brazil)
- Gianluca Brunori – Pisa University (Italy)
- Ana Elisa Bressan Smith Lourenzani – Paulista State University (Brazil)
- Andrea Rossi Scalco – Paulista State University (Brazil)
- Sandra Mara Schiavi Bánkuti – State University of Maringá (Brazil)
The concept of Sustainable Development has become widely discussed and it assumes the interrelation of diverse factors such as social, economic, political, environmental and cultural. The heterogeneity of agents and factors affecting the food system requires an interdisciplinary approach to meet the challenges and perspectives for agriculture and food provision in urbanizing societies. Governance forms and social innovation contribute to the implementation of Sustainable Development Goals. The literature regarding Governance forms including Social Networks, New Institutional Economics, Global Value Chains and Short agrifood supply chains, amongst others has given attention to the interaction between different agents that interact within the system aiming at promoting sustainable agrifood systems. We welcome proposals that describe national and international experiences and studies in order to enhance the discussion of the following questions: (a) What are the strategies used by agents involved sustainable agrifood systems in order to access to competitive markets?; (b) Are there evidences that the governance established between different agents has allowed for sustainable agrifood systems (social, economic, political, environmental and cultural factors), welfare and income generation?; (c) What experiences of social innovations have been induced by forms of governance and the social organization of agents in agrifood systems?; (d) Governance and social innovation are capable of promoting food security?. The questions may be addressed by different theories as Social Networks, Governance and Social Innovation, Short agrifood supply chains, New Institutional Economics, Global Value Chains, amongst others. Interdisciplinary approaches are welcome.
13. Production, markets and consumption food networks and chains
- Marcio Gazolla – Federal Technological University of Paraná (Brazil)
- Jean Philippe Palma Révillion – Federal University of Rio Grande do Sul (Brazil)
- Moisés Villamil Balestro – University of Brazilia (Brazil)
- Moacir Roberto Darolt – Agronomic Institute of Paraná (Brazil)
- Maria Fonte – University of Naples Federico II (Italy)
Theoretical contributions and new approaches for the analysis of agrifood chains and networks. New methodological approaches to chain and network research. The role of chains and markets in transformations, sociotechnical innovations and the construction of new practices in agrifood systems. Analysis of different experiences, types and dynamics of food chains and networks. The social, economic and institutional relations of social and environmental networks between production and consumption in the chains. Contributions of alternative chains and networks for environmental sustainability and the promotion of healthy eating. The relationship of alternative chains and networks with rural development and health issues. Profiles of consumers, farmers and other social actors present in the food markets. Studies of political, critical and sustainable consumption. Comparative and international research on alternative chains and networks. Challenges and perspectives of chains and networks for food supply in urbanized societies. The role of the State, of the public policies and programs in the construction of markets and chains.
14. Gender and food practices
- Ana Carolina Rodríguez Ibarra – Pontifical Catholic University of Rio Grande do Sul (Colombia)
- Rita de Cássia Maciazeki Gomes – Federal University of Rio Grande do Sul (Brazil)
- Gloria Patricia Zuluaga Sánchez – Nacional University of Colombia (Colombia)
- Luymara Pereira Bezerra de Almeida – Federal University of Rio Grande do Sul (Brazil)
- Tamara Raísa Bubanz Silva – Federal University of Rio Grande do Sul (Brazil)
In line with the proposal of the event, the working group articulates debates around a gender perspective and different ways of produce and practices linked to a healthy food, which respects the socio biodiversity, the agrifood sustainable systems, the supply systems and the demands from the different actors involved in the agrifood thematic. In this sense, the working group welcomes proposals from students, researchers, activists from social movements, managers, technical and professionals who reflects and discusses in their studies agrifood productions under a gender perspective. Gender is taken as a social construction and takes into account the diversity. It also presents highlights about the studies sharing related to women participation in the production of healthy food, the performance of women in activities such as preparing food and taking care of the self-consumption production of the families and underlines how these actions contribute in a fundamental way to promote Food Security and Nutrition and the defense of Food Sovereignty of the population. So, will be prioritized papers that seek understanding how the processes of work are organized and it’s transformations, the contribution of the different types of individuals that dialogue with the gender aspects in the formulation and implementation of healthy food policies, it’s insertion into social movements and it’s roles in the realization of activities associated to family agriculture and the impacts of these actions on the health and quality of life of families and communities.
15. Agrobiodiversity and the strength of traditional agricultural systems
- Tatiana Mota Miranda – Federal University of Rio Grande do Sul (Brazil)
- Leonice Aparecida de Fátima Alves Pereira Mourad – Federal University of Santa Maria (Brazil)
- Erika Carcaño – University of Guanajuato (Mexico)
- Shirley Rodríguez-Gonzalez – University of Costa Rica (Costa Rica)
- Hellen Cristina de Souza – Center for Training and Updating of Basic Education Professionals in the State of Mato Grosso (Brazil)
- Eliane Bonoporepá Monzilar – State Secretariat for Education and Culture / MT (Brazil)
The term agrobiodiversity refers to any biological component related to food and agriculture, resulting from the complex interaction between humans and the environment, that occur in dynamic socio-environmental and cultural contexts. Considering that agricultural activities in the contemporary world are characterized by the increasing homogenization, resulting from the industrialization processes, which end up provoking a configuration that gives agroecosystems a set of characteristics identified with monoculture, much has been lost in terms of agrobiodiversity, local ecological knowledge, traditional management practices, exchange networks and farmers’ autonomy. In this context, it is necessary to recognize agrobiodiversity as an essential element to the maintenance of livelihoods, as well as its centrality in the strengthening of sustainable agrifood systems and production systems. Besides that it is important to give visibility to the agricultural activities that are developed based on the transmission and knowledge socialization, markedly settled in the culture and identity of the populations which constituted them, once they end up impressing social, cultural and environmental dynamics differentiated to agroecosystems, so as to highlight the possibility of other rationalities as contrast the rationality of agrifood systems, markedly identified with the so-called ‘bioindustrialization’. In this context, the purpose of this Working Group (WG) is to share results, promote reflections and broaden discussions about the agrobiodiversity contribution to the strengthening traditional agroecosystems, through compilation of multidisciplinary studies resulted from research, teaching and extension actions, trying to raise elements to fill empirical, theoretical and methodological gaps on the subject. In addition, our intention is to present and give visibility to the functioning of traditional agroecosystems, as well as their capacity to respond and the sustainable ways of managing them. As a result of this WG, it will be sought to create a space for dialogue among different society actors, focusing on the formulation and strengthening network actions.
16. Eating and food sovereignty
- Anelise Rizzolo – University of Brazilia (Brazil)
- Elisabetta Recine – University of Brazilia and National Council for Food and Nutrition Security (Brazil)
- Cecilia Rocha – Ryerson University (Canada)
- Arantza Begueira – Food Observatory (Spain)
- Glória Sammartino – University of Buenos Aires (Argentina)
- Julian Perez-Cassarino – Federal University of Southern Border (Brazil)
The hegemonic agro-food system has been causing severe crisis within economic, environmental and food and nutrition areas. Food Sovereignty is originally a concept from the social movements that assure the right of peoples to decide about their food system within political, cultural and economic dimensions. With an ongoing urbanization and its consequences over the environment, health and life habits of rural and city populations, it is imperative to think sovereignty in this urbanized context. What is the role of cities in these constructions? Who decides which food is available? Who are the actors and environments capable of promoting changes? How people identify dimensions of food sovereignty and nutrition when choosing and consuming food? Alternatives are emerging enhancing the bounds between farmers and consumers, stimulating ecological food production, valuing resources from socio biodiversity and easing the access to adequate food. When it comes to consumption, it is fundamental to consider a perspective that acknowledges cultural meanings related to eating, food preparation, rituals, attitudes and subjective practices of a language that is traduced in the universe of food, its multiples usages, social insertions and perspectives. The pathway of food sovereignty in the urban environment seems to be based on the experiences of linking: the food planted and prepared, between producers and consumers, food and its senses, cultural, identity and pleasure, symbolic relations between body, gender and subjectivities. Sharing and understanding such material, symbolic and conceptual productions can enhance the construction of fair and sustainable food systems in the countryside and cities. The Group of work on Eating and food sovereignty has in this scope a thematic arrangement centered on food sovereignty, production, supply and consumption, considering food as one of the founding aspects of the culture that transits in the universe of human and social relations, where the body and its subjectivities reveal important aspects of this structure.
17. Food surplus recovery and redistribution for social and environmental sustainability of food systems
- Francesca Galli – University of Pisa (Italy)
- Marc Wegerif – University of Pretoria (South Africa)
- Walter Belik – Campinas State University (Brazil)
Among the limitations of the global and local food systems, two specific sources of vulnerability resonate in academic literature, media and public debates: on one side a massive surplus food production and waste generation, on the other side extreme forms of poverty manifested in the lack of access to healthy food by an increasing number of low income households. Beyond the technical difficulties to reduce the Food Losses and Waste there is a sort of functionality in this phenomena in our society considering micro and macro aspects. To address the paradox of “scarcity within abundance”, a wide set of actors, spanning across the food system, welfare and civil society regimes, actively contribute to redistributing recoverable food surplus to those who live in a temporary or permanent phase of discomfort. Food surplus redistribution takes place either through everyday exchanges, within proximity networks, or via more structured and formalized charitable initiatives, often in connection with public social services, depending on institutional context, history and culture. The aim of this Working Group is to focus on food surplus generation, recovery and re-distribution for social purposes, (i.e., in order to meet the right to food of people who live a phase of temporary or permanent discomfort), and environmental purposes (i.e. achieve food waste reduction). This working group aims to discuss food surplus reduction and recoverability through deliberate interventions, public policies as well as existing everyday practices in different contexts: in this regard potentialities, connections and possible tensions need to be identified and discussed. Lessons will be drawn for the sustainable governance of food surplus and food redistribution across multiple regimes (food system, welfare, civil society) for greater social and environmental sustainability.
18. Food care and social farming
- Francesco Di Iacovo – Pisa University (Italy)
- Claudia Brites – New University of Lisbon (Portugal )
- Jan Hassink – Wageningen University (The Netherlands)
- Marina L. Lorente – Madrid Institute for Rural Development (Spain)
- Saverio Senni – Tuscia University (Italy)
- Bianca Maria Torquati – Perugia University (Italy)
- Antoni F Tulla – Autonomous University of Barcelona (Spain)
In the latest few years an increasing attention is being given to the provision of innovative social services connected with the interaction of people with plants, animals, food production and rural spaces/resources. Such practices are based on the interaction with biological cycles as well as with a specific use of time and space offered by rural setting and can be based on horticultural therapy/assisted activities/therapy with animals, but also on the use of rural spaces and resources in order to provide civil social services for the everyday life. They play under different names and labels, but in any case they fit many needs and demands both in rural and peri-urban areas, involving a wide variety of actors such as farmers, voluntary associations, health and social sectors, service-users and their families and local communities. Social Farming (SF) is a growing movement in many countries that links agriculture and food provision in many forms and with a broad range of sectors and services (health, social affairs, education, justice) for diverse target groups (children, elders, families, people with addictions, people with mental and physical disabilities, people with dementia, refugees, ex-prisoners, ex-combatants, etc) related competencies, and it matches with diverse rules and policies related to each of the sectors involved. SF is a (retro) innovative practice differently organised all over the world in accordance with local needs, cultures, institutions and resources. Sometimes SF practices are formally recognised and supported by the national welfare system, in other cases they can be based on traditional or innovative principles embeddedin the life of local communities. SF initiatives always reconnect urban and rural areas along innovative chains where food and health provision might run together under diverse circumstances and with multiple private and public outcomes. The design of SF services answer to emerging societal needs in both rural and urban areas due to the increasing demand of effective and personalised services under the constraints of the cut in public expenditure for their public offer. In other cases the presence of traditional way of providing services in rural communities could be better recognised and performed in the perspective of an increasing support offered by public policies and their qualification. The scientific and the societal debate on multifunctional/diversified agriculture normally underplay social outcomes although the evidence of existing practices. This WG would like to focus on SF and SF-like practices performed in diverse settings and circumstances, also with the aim to facilitate the creation of a worldwide catalogue. This topic opens a trans-disciplinary debate and, consequently, may be analysed by using a wide range of theoretical and methodological tools and may be studied with the aim to offer innovative insight regarding existing practices, guiding regulatory principles, their private/public outcomes on users/providers/communities/food chain organisation, implication in terms of knowledge/innovation and policy making. Contributions will be accepted from many diverse perspectives including the health/social care/agricultural domains, sociological and economic research, policy analysis, in the form of with both the contribution from of researchers/academics as well as practitioners, in accordance with a process of knowledge brokerage.
19. New Food Business Models
- Marcia Dutra de Barcellos – Federal University of Rio Grande do Sul (Brazil)
- Neil Argent – University of New England (Australia)
- Solange Alfinito – University of Brazilia (Brazil)
- Loic Sauvée – UniLasalle (France)
- Luis Kluwe Aguiar – Harper Adams University (UK)
The countryside, in relation to major metropolitan centres, are usually considered backward because they lack of cutting-edge industries and consequently innovative business strategies. However, the near future is promising as many expect that there will be a revolution in the way consumers and manufacturers will relate to food. This is because advances in technology are expected to take a larger role in food production, supply chain management, how communication is used with consumers, and the way food retailers will display they goods, from pilling up food towards a more thematic food display. Yet, concerns over food security, sustainability and demand for high quality food products have also led to the development of a range of new agrifood chains and linkages between growers and consumers. In this Working Group, we will explore the many and various strategies and approaches urban and rural entrepreneurs as well as organisations are deploying to develop new food business models. Inter alia, we seek to address a number of key issues, including:
- The future of rural enterprises in the contemporary environment: corporate and global or local and small?
- Successful models for start-ups and retailing in the food and drink business: How technology and gourmetisation are reshaping experience consumption? (online grocery; delivery; food trucks, etc.)
- The Z Generation and consumer welfare: How can we provide fresh, safe and healthy food for them? Transparency and information in the digital foodscape.
- The emergence of new proteins on the table (insects; lab meat; cellular agriculture): Are producers, retailers and consumers ready to accept it?
- Short food supply chains and regionalisation: How can food producers better approach and understand consumers’ demands for organic and premium?
- Changes in global value chains: New food business models aiming to create shared value with society.
20. The University in society promoting food systems congruent with sovereignty and Food and Nutrition Security
- Maria Rita Marques de Oliveira – Universidade Estadual Paulista Júlio de Mesquita Filho / Center for Science and Technology in Food and Nutritional Sovereignty and Security (Brazil)
- Eliana Maria Perez Tamayo – University of Antioquia (Colombia)
- Elaine Martins Pasquim – Ministry of Science, Technology, Innovation and Communications (Brazil)
- Eliziane Nicolodi Francescato Ruiz – Federal University of Rio Grande do Sul (Brazil)
- Marianela Zúñiga – University of Costa Rica (Costa Rica)
- Andrea Monica Solans – University of Buenos Aires (Argentina)
The current and hegemonic context of the ways of producing, processing, distributing and consuming food has increasingly become a relevant problem for society with important impacts on health, the environment and social development. It is important to discuss the role of the University and the Social / Academic Networks in the replacement of agrifood systems based on the promotion of food sovereignty and security in order to implement the human right to adequate food. The social / academic networks have been consolidating as a strategy of action for the strengthening of teaching-research-extension between academic communities inserted in the global social community, being able to assume an important function not only in the production of knowledge, but also in the social transformation . What is intended in this working group is to provide a space for sharing experiences and bring to the debate issues that are paramount for the strengthening of university actions and networks focused on the theme of AgUrb. In this way, the WG will host papers that deal with: – teaching, research and extension experiences and their contribution to Agurb themes; – the role of the university in the interrelationships between knowledge, politics and action in agrifood systems, – key issues for the strengthening of social networks and academies focused on the themes of AgUrb; there are well-established social and academic networks and others in the articulation phase, such as Agroecology, Solidarity Economy, Nutrition, Food and Culture, Food and Nutrition Security, Food Sovereignty, Agrobiodiversity, Human Right to Food, among others. As a result, in addition to stimulating the connection between the present networks, it is hoped to systematize the information brought in the articles inscribed and generated in the debates.
21. Nutrition, food environments and sustainable food systems
- Suzi Barletto Cavalli – Federal University of Santa Catarina (Brazil)
- Dalia Mattioni – Food and Agriculture Organization and University of Pisa (Italy)
- Antônio Inácio Andrioli – Federal University of Fronteira Sul (Brazil)
- Giovanna Medeiros Rataichesck Fiates – Federal University of Santa Catarina (Brazil)
- Leonardo Melgarejo – Brazilian Association of Agroecology (Brazil)
- Fernanda Kroker-Lobos – Institute of Nutrition of Central America and Panama (Guatemala)
The Working Group proposes to discuss how food systems should be organized to promote healthy and sustainable diets from a nutritional, health, cultural and environmental perspective. Food systems need to be thought of as sensitive to nutrition, with a view to making them capable of producing and selling nutritionally adequate, safe, culturally accepted, socially just and environmentally sustainable food. In order for food consumption to provide adequate nutrition, it is necessary to discuss aspects related to food production, processing, marketing and consumption. The food environment has been conceptualized as being made up of a number of areas all of which influence people’s diets: retail, price, promotion (advertising), formulation, labelling, school food and agricultural systems. The WG intends to focus on some of these areas, that are particularly pertinent to urban areas:
- Agricultural and post-harvest systems: Diet should be considered beyond specifically nutritional issues, based on sustainable production practices that seek to promote biodiversity, in view of food diversity. Commercialization should bring producers and consumers closer together, enabling the consumption of fresh food produced on family farms that is free of contaminants and genetically modified ingredients and that is organic and based on agro-ecology and fair trade.
- Food processing should avoid using large amounts of sugar, sodium, preservatives and saturated/trans fats. In this respect, the role of the food industry in providing adequate information to consumers is underscored, as well as government regulation and inspection for the industry as a focus of obesity and chronic disease prevention.
- Retail: The way food outlets are spatially organized in cities, as well as the relative price of food therein, has an impact on people’s diets. Outlets include restaurants, but also supermarkets and open-air wet markets. Food safety issues will have a bearing on this topic as well as the recovering of culinary heritage and skills as key aspects of sustainable food patterns.