The challenges of transformation

Work package 5

Work package 5 focuses on the broader challenges and opportunities in the transition towards a sustainable and resilient food system. What forces are driving change, and what forces are impeding it?

The research examines, among other things:

• The systemic risks facing the food system.
  
• How gastronomy can contribute to the transformation by leveraging taste, culinary creativity, and the influence of chefs to overcome barriers,
  
• The role of music festivals, artists, sporting events, and athletes as catalysts for change.
• How learning and relationship-building can be promoted to support the transition.
  

The aim is to understand how culture, role models, and experiences can accelerate the transition and reduce resistance to sustainable and resilient meals.