The Disruption of Food-Related Behaviors During the First Italian Lockdown: Implications for a Sustainable Transition of Food Systems. By Raffaele Matacena.
This presentation will discuss a study on food-related behaviors conducted by the BEST4Food Center of the University of Milan-Bicocca during the first Italian lockdown (March-May 2020). The aim of the study was to assess the extent of the transformations brought about by the outbreak of Covid-19 and the subsequent home confinement measures on household practices and routines related to the acquisition, preparation and consumption of food, and link such phenomena to the discourse about sustainability. The presentation will introduce the data collected and discuss issues of sustainable consumption in pandemic times, both in terms of nutrition (healthy-sustainable diets) and food supply, highlighting the ways in which Covid-19 sheds light on the long-standing tensions between industrially processed and locally sourced products, as well as between corporate retailers and short supply chains.
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THE UNIVERSITY OF GASTRONOMIC SCIENCES
The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.
Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.
The result is a new professional figure, the gastronome!
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Learn more: www.unisg.it
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