A Multi-Actor Literature Review on Alternative and Sustainable Food Systems for the Promotion of Cereal Biodiversity

Abstract

Organic and low-input food systems are emerging worldwide in answer to the sustainability crisis of the conventional agri-food sector. “Alternative” systems are based on local, decentralized approaches to production and processing, regarding quality and health, and short supply-chains for products with strong local identities. Diversity is deeply embedded in these food systems, from the agrobiodiversity grown in farmers’ fields, which improves resilience and adaptation, to diverse approaches, contexts and actors in food manufacturing and marketing. Diversity thus becomes a cross-sectoral issue which acknowledges consumers’ demand for healthy products. In the framework of the European project “CERERE, CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems”, the paper aims at reviewing recent research on alternative and sustainable food systems by adopting an innovative and participatory multi-actor approach; this has involved ten practitioners and twenty-two researchers from across Europe and a variety of technical backgrounds in the paper and analysis stages. The participatory approach is the main innovation and distinctive feature of this literature review. Partners selected indeed what they perceived as most relevant in order to facilitate a transition towards more sustainable and diversity based cereal systems and food chains. This includes issues related to alternative food networks, formal and informal institutional settings, grass root initiatives, consumer involvement and, finally, knowledge exchange and sustainability. The review provides an overview of recent research that is relevant to CERERE partners as well as to anyone interested in alternative and sustainable food systems. The main objective of this paper was indeed to present a narrative of studies, which can form the foundation for future applied research to promote alternative methods of cereal production in Europe.

Quality Determinants and Effect of Therapeutic Properties in Honey Consumption. An Exploratory Study on Italian Consumers

“…Several studies, in fact, demonstrated that honey is a product with numerous therapeutic properties for human health that are able to prevent and/or treat certain diseases [64,65] and consumers are more and more conscious about its health and medical benefits [56,66]. This result is consistent with Sacchi et al [67] who highlighted that, nowadays, consumers are increasingly interested in food that provides health benefits by improving well-being and reducing the risk of diseases.…”

Social media for interactions with customers within the short food supply chain: the case of the SKIN project

“…Knowledge exchange via local networks makes it possible for agri-food systems to move towards adoption of a sustainable approach (Sacchi et al, 2018). Short supply chains depend on an alternative form of social organisation, which is influenced by group norms that are important preconditions for the sustainability of these alternative food networks (Charatsari et al, 2018).…”

Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)

“…Consumers are increasingly interested in sustainably produced food ingredients, and alternative agricultural models have emerged to emphasize factors such as diversity and environmental concerns [1]. Perennial grains have the potential to become serious contenders in the cereal market place, provided that their quality matches the requirements of manufacturers as well as expectations of consumers [2].…”