Food sustainability

The research concerns legal areas such as constitutional, administrative, international, European Union, public comparative, tax and ecclesiastical law and economic policy. It is aimed at promoting a reflection, mostly of legal nature, regarding the concept of sustainability of the agri-food chain, in the absence of a shared definition. This topic is developed considering multiple research areas:

a) Sustainability as key concept of 21st century constitutionalism, seeking a synthesis between the ecological challenge and the social and economic issues of globalisation. The Agenda 2030 as a first expression of a global ‘sustainable’ constitutionalism;

b) impact of production processes and energy sustainability of the agri-food chain on the environment;

c) promotion of production models and sustainable consumption, with an eye to reducing food waste;

d) right to culturally appropriate food also in terms of religion and multiculturalism;

e) sustainable labelling, also regarding the behavioural effects related to the content of sustainable food labels;

f) right to food and food as commodity, and concepts of food security and their evolutions in times of crisis (pandemic, conflicts, climate change);

g) animal welfare;

h) right and limits to the promotion of sustainable food life styles;

i) models and policies to fight against food waste.

Coordinator: Laura Pineschi