Contact first name: Bügel
Contact last name: Susanne
Contact email: shb@nexs.ku.dk
Street: Rolighedsvej
Postal code: 1958
City: Frederiksberg C,
State:
Country: Denmark
Website:
| Deliverable | Notes |
|---|---|
| 1 - Set of principles and attributes | Set of principles and attributes that can guide the development and assessment of transformation processes towards sustainable food systems: Project SAGST; Paper OFS; Project Core organic; Project Ekhaga; Project NND transformation; SD book chapter. |
| 2 - Drivers and indicators of sustainable production and consumption | Major characteristics and drivers of sustainable food consumption and production and key tools and indicators for promoting transformation processes towards sustainable food systems including sustainable diets: Project SAGST; Paper OFS; Project Ekhaga; Project NND transformation. |
| 3 - Actual data on sustainable production and consumption | Available information on sustainable production and consumption including data for and results of monitoring and benchmarking: Project Ekhaga; Project modelling. |
| 4 - Policy reform proposals/arguments | Policy arguments for legislation and international agreements favouring sustainable food production: Project Core organic, Project Ekhaga; Project NND transformation. |
| 5 - Training and education tools | Diversity of training and education tools (text book and handbook material, website, e-learning) for different target groups (stakeholders, consumers, schools, public, policy makers etc.): Project ErasmusPlus; Module OFS/SFS; Project NND transformation. |
| 6 - Case studies of food systems | Examples and case studies for transformation processes towards sustainable food systems under different conditions around the globe: Project 2 SAGST; Students input (Module OFS/SFS and Thesis etc.). |
| 7 - Workshops/roundtables | Workshops/roundtables among government entities, food chain actors and other relevant stakeholders organized with the aim of exchanging information, practices and case studies on transformation processes towards sustainable food systems in different countries. Maybe a workshop in collaboration with the Danish Nutrition Society. |
| 8 - Clusters/knowledge sharing | Sub-regional clusters of knowledge sharing established and multi-stakeholder networks within the living laboratories built in order to increase the efficacy of implementing tools and indicators of sustainable food production and consumption. |