Événement à la une
Du 30.01.2024 au 01.02.2024
Du 30 janvier au 1er février 2024, aura lieu à Paris le rendez-vous européen des acteurs de l'hydrogène.
The topic is in line with the European Green Deal priorities and the farm to fork strategy for a fair, healthy and environmentally friendly food system, as well as of the EU's climate ambition for 2030 and 2050. This will contribute to the Food 2030 priorities: nutrition for sustainable healthy diets, climate, environment, circularity and resource efficiency, innovation and empowering communities. The EU’s farm to fork strategy states that: “European diets are not in line with national dietary recommendations, and the ‘food environment’ does not ensure that the healthy option is always the easiest one”.
The overall aim of this topic and associated R&I activities is to enhance healthy and sustainable diets aligned with national dietary advice by empowerment of citizens and their capacity to eat and cook at home in line with budgetary and time constraints as well as their living situation. The activity will develop tools that can be considered by national competent authorities for implementation. Interventions should not target citizens directly, as full alignment with national policies and advice on nutrition and health needs to be ensured.
Projects results are expected to contribute to all the following expected outcomes:
Urban lifestyles have led to more consumption of ultra-processed and packaged food. Cooking skills may enhance healthy and sustainable diets, so supporting consumers provides potential. There are also indications, that social change might be enhanced by encouraging minorities to publicly challenge unsustainable norms during social interactions. This potential can be exploited to drive change in behaviour by citizen engagement.
Proposals are expected to address the following:
Proposals must implement the 'multi-actor approach' and ensure adequate involvement of among others health actors, such as nutritionists, doctors and nurses.
Proposals should include a dedicated task, appropriate resources and a plan on how they will collaborate with other projects funded under this topic and under the topic HORIZON-CL6-2021-FARM2FORK-01-15: “Transition to healthy and sustainable dietary behavior”.
Proposal should apply social innovation and citizen engagement for inclusive and long-term solutions beyond the life cycle of the project and include a strong involvement of citizens/civil society, together with academia/research, industry/SMEs/start-ups and government/public authorities.
This topic should involve the effective contribution of SSH disciplines.
Specific Topic Conditions:
Activities are expected to achieve TRL 6-8 by the end of the project – see General Annex B.
European Public Health Alliance (2019) “Food environments are the physical, economic, political and socio-cultural contexts in which people engage with the food system to make their decisions about acquiring, preparing and consuming food.” https://epha.org/what-are-food-environments/#:~:text=%E2%80%9CFood%20environment%20refers%20to%20the,%2C%20preparing%20and%20consuming%20food.%E2%80%9D
FAO. “Urban Food Action (UFA)”, 2019
Hartmann, C., Dohle, S., Siegrist, M. Importance of cooking skills for balanced food choices, Appetite 65 (65), 125-131, 2013