Calendrier des évènements

In the perspective of an integrated approach to efficient management of resources, energy, water, food, land and climate are closely linked to each other.

Seminar demonstrating how design can be used to make food products more appealing to consumers, while promoting sustainable use of resources.

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The situation with contamination of basic food and drinks with the most important organic, inorganic and organometallic toxicants. The priority attention is devoted to Persistent Organic Pollutants (POPs) and to Persistent Toxic Substances (PTS).

This workshop will exemplify the environmental care role of rural land managers in both the intensive food producing areas as well as in the more marginal and remote areas.

Food Futuring Tours is participatory experience which aims at re-imagining food in the XXI century, collecting ideas, visions and imaginaries about the future of food and food of the future, and their possible social – inclusive of ethical and cultural aspects – and environmental impacts inspired