Bringing Sustainability to the Collective Table
ESR 15
With nearly 50% of all food eaten outside the home, SPP for the foodservice sector offers one of the most effective ways to drive large-scale changes in purchasing healthy and sustainable food, as well as in reducing the environmental impacts of production. This project will conduct comparative and interdisciplinary research into the various techniques to promote sustainable food and catering procurement in the light of SDGs 6 & 12. Life Cycle Analysis/Life Cycle Costing characteristics, and research into the economic potentials, incentives, and barriers for such developments in different European countries.
ESR 15 is supervised by professor Mario Comba and co-supervised by professor Jørgen Dejgård Jensen.
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Learn More About Chiara Falvo
Chiara Falvo is a PhD candidate in Law at the University of Turin. As part of her research on sustainable public food procurement, she worked as a Food Procurement Assistant at the Education Division of the Department of Dordogne, in France. She was a visiting researcher at the Department of Food and Resource Economics (IFRO) at the University of Copenhagen and the School of Agriculture (ISA) at the University of Lisbon. She previously completed a Master’s Degree in Law at the University of Milan, during which she did an Erasmus+ exchange in Paris and a research stay in Rio de Janeiro. She has professional and academic experience in Italian, English, French, Portuguese, and Spanish.
In this video, ESR 15 Chiara Falvo tells us what her research project is about and how it contributes to society as a whole.
Blog Posts by the Early Stage Researcher
Toward Deforestation-free Procurement? Reflections on the interplay between the new Deforestation Regulation and Public Procurement in the EU – Working Paper Series
Host Institution: University of Turin
PLANNED SECONDMENTS
University of Copenhagen (3-month resident work with co-supervisor on approach to food procurement in Nordic countries)
Association for the Innovation, Teaching and Promoting of Sustainable Development in Life Sciences and in Applied or Social Sciences in Europe and the World (3-month practice on raising awareness of true costs of food, sustainable catering practices, and developing teaching and training materials on SPP for SDGs)
Eating City (2-month on design and implementation of policies for Social Dialogue for a More Sustainable Food Supply Chain)
