This project should:
- Convene R&I funders to help shape a more impactful and ambitious European Food Systems Research Area.
- Maximise alignment, leverage focus, and impact by exploring and building on common R&I policy priorities with and between R&I public funders in Member States.
- Support the relevant SCAR Strategic and Collaborative Working Groups, in particular the SCAR Food Systems Working Group and relevant Joint Programming Initiatives, to map potential co-funders on regional and national level and play a leading role as a convenor of stakeholders in framing the partnership.
- Liaise with other relevant Horizon Europe partnerships to avoid overlap and benefit from collaboration, taking advantage of SCAR.
- Support the development of a partnership approach and a strategic research and innovation agenda based on operational objectives that are specific, measurable, attainable, realistic and time-bound (SMART).
- Foresee a mechanism to engage in a responsive and flexible way with EU and national farm to fork policy makers, relevant EU Agencies, industry, academia, civil society organisations, philanthropic organisations, education establishments, and finance sectors to leverage investments and support the deployment of good practices and responsible research and innovation-driven business opportunities, as well as outcomes for the public good.
- Liaise with international organisations and initiatives (e.g. FAO, WFP, WHO, OECD, WEF, Project Drawdown, etc.) and private funders (EIT FOOD KIC and relevant European Technology Platforms and foundations), urban and regional food systems strategies (including actions relevant to smart specialization).
- Foster programmes that should encourage the greater take up of digitalisation and social sciences and humanities, to improve social legitimacy and focus more on consumer and citizens needs and aspirations, and foster behavioural changes at all levels.
- Assess existing and foster improved food systems education and training programmes across member states, in cooperation with Higher Education Institutes (HEI) and professional/vocational training centres to fill skills and knowledge gaps.
- Explain and map how co-benefits should be achieved relevant to the four Food 2030 priorities: nutrition for sustainable healthy diets, climate and environment, circularity and resource efficiency, innovation and empowerment of communities.
- Establish a branded network of European universities, where rectors develop and adhere to code of practice and action plan that motivates the organisation, staff and students to foster Food 2030 inspired food system transition for co-benefits relevant to their internal corporate practices, local/regional communities, link to similar international networks for example in the EU-AU Partnership on food and nutrition security and sustainable agriculture.
The project should set out a clear plan on how it should collaborate with other projects selected under this and any other relevant topic/call, by participating in joint activities, workshops, as well as common communication and dissemination activities.
This topic should involve the effective contribution of SSH disciplines.