A cross-disciplinary perspective to promote a sustainable food system: the contribution of the Knowledge and Innovation Communities (KICs)

12th February 2021

Food security and availability of food for all is essential to humanity. The current status and the foreseen future scenarios highlight the need to develop new interactions with non-food or food-related sectors to develop a long-term and impact-driven strategy. In recent times the collaboration of food industry, education and research with other sectors like agriculture, nutrition, has grown but other sectors are required to develop an integrative approach to feed a growing population. In this webinar the strategies and actions of food and food-related Knowledge Innovation Communities to boost the sustainability and innovation of food systems will be presented.

Webinar Agenda: 


Opening of the Virtual Room


Welcome and Introduction
Paola Pittia, University of Teramo (IT), ASKFOOD Project coordinator
Germana Di Falco, Cassiopea (IT)




Building competencies for innovators in the food system: EIT Food’s experiences to roll out a Competency Framework
Maarten Van der Kaamp, Director of Education of EIT Food (NL)
Luca Cocolin, President of the Board of Directors, EIT Food CLC South (IT)


Systems innovation for climate action – how to reform food systems
Salvatore Martire, Climate-KIC, Sensemaking & Strategic Learning Lead (IT)


EIT HEALTH & INJOY: Innovating the joy of eating for healthy ageing
Lilisha Burris,  EIT Health Spain Education Project Coordinator (ES)
Mireia Bosch, University of Barcellona (ES)


Q&A time and discussion


Closing remarks and end of event