The Foodture Academy programme
Scroll down to check the schedule of the online sessions in 2025
- BIP participants are required to complete the reflection form after each session
- Each session can be related to Greencomp, the European sustainability competence framework. Below you can find an overview of the Greencomp competences for each session
1 April 2025
Starting time: 18:00 CET
Introduction to our BIP 'the Foodture'
We will welcome everyone and give a short introduction on the BIP
Feeding the Future
The British diet has undergone a substantial transformation over the last few decades, with the traditional ‘meat and two veg’ being replaced by a wide variety of meat- and plant-based dishes. Because of this, we don’t actually have an up-to-date understanding of exactly what people are eating. One person’s ‘vegan’ diet may vary significantly from that of another person. The Feeding the Future (or FEED) Study aims to rectify this, by asking 5000 UK residents – of all diets – about their eating habits and motivations. Ultimately, this may help researchers better understand the links between diet and health, and could even help to inform dietary guidelines.
Organizer: Keren Papier
Senior Nutritional Epidemiologist. University of Oxford
Greencomp competences
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8 April 2025
Starting time: 18:00 CET
Impact of climate changes on plant productivity and nutrient composition
Climate changes are disturbing the availability of planet resources and the environmental conditions that are essential for plant growth and development. Plants can respond to these environmental changes through a shift in their phenotype. Global climate changes are not only compromising plant growth and productivity, but also playing considerable effects on the quality and quantity of plant nutrients. Understanding plant responses activated under complex growing conditions is crucial for predicting and controlling the effects of climate change on plant growth, especially in the case of crops. Indeed, in consideration of the current and future high risk for food security it is becoming increasingly urgent the need to develop a resilient food system that will be able to withstand unexpected future climate changes and guarantee the required amounts of nutrients to worldwide population. At this purpose, the definition of current knowledge about the molecular and genetic mechanisms underlying plant adaptation to climate change is crucial for future research on plant stress responses and plasticity under climate change.
Organizer: Sara Cimini
Campus Bio-medico university of Rome
Greencomp competences
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15 April 2025
Starting time: 18:00 CET
Why psychology is important for increasing sustainable food choices
Increasing understanding in people on which choices are better for health and sustainability is very important within the large food transition that we are going through (moving from a diet with high levels of animal-based proteins to diets with more plant-based proteins). However, despite increasing knowledge on health and sustainability of food, we see that most people just continue to eat like they have always been eating. Why is that the case? What psychological challenges do people face? Do they experience resistance to change? And is there still hope? In this session, you will be taken through various psychological factors around sustainable food choices.
Organizer: Patricia Bulsing, PhD
Nutrition and Dietetics department and Research Group Purposeful Marketing, The Hague University of Applied Sciences, The Hague, The Netherlands
Patricia Bulsing is senior lecturer psychology at the department of Nutrition and Dietetics of the The Hague University of Applied Sciences. In addition, she is a researcher in the area of the psychology behind the challenging transition towards a sustainable diet.
Greencomp competences
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22 April 2025
Starting time: 18:00 CET
Population attitudes towards food sustainability
In this session we will explore the attitude of the general population and, in particular, healthcare professionals towards food sustainability. We will review the main social and ethical implications as well as the environmental impact of food production, presenting current data. This will allow us to realize the current situation and thus to propose, develop and implement actions to be more sustainable.
Organizer: Carmen Morais Moreno
Faculty of Pharmacy. Universidad San Pablo-CEU. CEU Universities. Madrid. Spain
Greencomp competences
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29 April 2025
Starting time: 18:00 CET
From Farm to Fork – The Basics of Sustainability in the Field of Nutrition
In this session we will set the framework for sustainability issues in nutrition: Why health and nutrition have to be addressed with a global, integrated and unifying approach. Why and how food systems have to be reorganized. What a sustainable and healthy diet looks like at the individual level. Why sustainable nutrition is such a complex concept that cannot (und must not) offer straightforward recommendations.
Organizer: Theres Rathmanner
Institute of Health Sciences, University of Applied Sciences, St. Pölten, Austria
Theres is a researcher at the Institute of Health Sciences at University of Applied Sciences, St. Pölten. She is a nutritionist and public health expert. For almost two decades she has been focusing on sustainability issues, recently especially on meat production and consumption.
Greencomp competences
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6 May 2025
Starting time: 18:00 CET
Perception towards sustainability labels
In this session, I will discuss my research on the perception of 'plant-based' and 'high protein' labels. First, I will briefly explain the associative concept of Halo and Horn effects, followed by the most important results from my research. This will help us better understand the potential of labels to contribute to more sustainable consumer behaviour.
Organizer: Witse Trappeniers
AP University of Applied Sciences and Arts, Antwerp, Belgium
Greencomp competences
Scroll down this page to see which Greencomp competences are addressed in this session
Greencomp competences for each session
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