Purpose To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students’ background knowledge, students’ behaviour as consumers and food citizenship, most interesting topics of SFS for students and students’ preferences and expectations in developing different skills, topics and preferences in teaching/learning methods. Design/methodology/approach This study was performed as an online-survey amongst eight European Universities in seven European Union (EU) countries to which 1,122 students responded. Data was analysed with descriptive and multivariate statistical analyses. Findings Taste and Health are the most important values and motives that influence students’ food buying and consumption decisions, but significant differences were found amongst students from different universities and countries. The most important topics for students for future teaching courses are “organic food”, “fair trade”, “organic agriculture” and most important skills to learn are “ability to make a judgement and justify decisions” and the “ability to create and innovate”. Excursions and field trips as teaching methods was given the highest ranks. Research limitations/implications Different study programmes and cultural backgrounds of the participating students in the different universities could be a limiting factor for the interpretation of some results. Originality/value These results provide a basis for improvement of higher education in the EU towards sustainable food systems based on experiential learning/teaching methods.

Aims and ScopeJournal of Nutritional Ecology and Food Research is an international journal which publishes peer-reviewed articles on food production and consumption, with regard to health, environment, society and economy. The scope is thus broad, articles being focused on signifi cant novel research in human and animal nutrition, food science and technology, food marketing and transportation. In addition, articles on food and identity, agriculture and sustainability, are also welcome. The journal only publishes novel, high quality review papers, original research papers, short communications, concerning all aspects of food and nutrition. It is journal policy to publish special issues on topical and emergent subjects of nutrition and food research or related areas. The selected peer-reviewed papers from scientifi c meetings, symposia and workshops related to journal "aims and scope" are also published. Authors will receive the following benefi ts:• Electronic submission of articles • Fast reviews • Rapid times to publication • No page charges • Free color where justifi ed • Distinguished editorial board • Availability in print and online editions

Knowledge management as a key stone of sustainable welfare in the Italian rural areas

The findings of this paper confirm the importance of the literature review for understanding the reasons of an information asymmetry. The offered pathways for reducing of this phenomenon will increase the share of the traditional food products on the Italian food market, thereby sustaining the local producers.

No abstract