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Social cohesion, food and health. Inclusive food system transitions

Prof. Dr. Peter H. Feindt, Humboldt-Universität zu Berlin

Dr. Klaus Jacob, Freie Universität Berlin
Prof. Dr. Dr. Martina Schäfer, Technische Universität Berlin
Prof. Dr. med. Knut Mai, Charité – Universitätsmedizin Berlin
Prof. Dr. Susanne Huyskens-Keil, Humboldt-Universität zu Berlin
Prof. Dr. Caroline Stokes, Humboldt-Universität zu Berlin
Prof. Jürgen Zentek, Freie Universität Berlin
Prof. Dr. Carsten Dreher, Freie Universität Berlin
Prof. Dr.-Ing. habil. Cornelia Rauh, Technische Universität Berlin
Prof. Dr. Tilman Brück, Leibniz Institute of Vegetable and Ornamental Crops (IGZ),
Dr. Sarah Hackfort, Humboldt-Universität zu Berlin

Social cohesion is closely linked to inequalities and vulnerabilities in the food system and nutritional health issues, including inequalities in access to safe, healthy and sustainable food, inequal working conditions, inequalities in dietary styles and eating as part of social identities. For the first time, the project systematically examines the social cohesion-food-health nexus, integrating perspectives from social and political sciences, nutrition and innovation systems research, food technology, and medical and nutritional sciences. Six case studies examine various innovations in nutrition systems: social bottom-up initiatives, interventions in everyday practices, new food technologies and innovative transnational value chains. Three real-life laboratories (Living Labs), supplemented by behavioral science experiments, develop and test solutions to enable positive interactions between social cohesion, nutrition and health. Practitioners from different fields and levels are involved in the development of system, target and transformation knowledge. The results of the project will form the basis for a future Berlin Centre for Social Cohesion in Food System Transitions.