The COVID-19 outbreak offered the opportunity for a reflection on the importance of resilience in emergencies. As consequence of COVID-19, food emerged again as a central element of life, along with health, after decades in which food security was taken for granted, at least in most developed countries.
DAY 19 CULINARY FUNDAMENTALS FULL
Three key transitions leading to a “safe and just” operating space, with a focus on food systems, emerged during the development of a Foresight study promoted by SCAR (Standing Committee on Agricultural Research 1): (a) sustainable and healthy diets for all (b) full circularity in the use of resources (c) diversity as a key component of stable systems. 15Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy.14Institute for Sustainable Development and International Relations, Paris, France.13Department of Soil Science Erosion and Land Protection, Institute of Soil Science and Plant Cultivation, Puławy, Poland.11Natural Resources Institute, Helsinki, Finland.9Department of Food and Resource Economics, University of Copenhagen, Copenhagen, Denmark.
8Rural Sociology Group, Wageningen University, Wageningen, Netherlands.6Bioversity International, Montpellier, France.5Competence Center Foresight, Fraunhofer Institute for Systems and Innovation Research, Karslruhe, Germany.4Centre for Ecological Research, Institute of Ecology and Botany, Vácrátót, Hungary.3MAPP Center, Department of Management, Aarhus University, Aarhus, Denmark.2Department of Food Science, University of Copenhagen, Copenhagen, Denmark.1Independent Expert (Formerly Council for Agricultural Research and Economics), Rome, Italy.Hudson 10, Johanna Kohl 11, Begoña Ruiz 12, Grzegorz Siebielec 13, Sébastien Treyer 14 and Gianluca Brunori 15 * Stefano Bisoffi 1, Lilia Ahrné 2, Jessica Aschemann-Witzel 3, András Báldi 4, Kerstin Cuhls 5, Fabrice DeClerck 6,7, Jessica Duncan 8, Henning Otte Hansen 9, Richard L.
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