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FoodLoss SIGNED

Food Loss in History. Insights into the food produced but never consumed

Total Cost €

0

EC-Contrib. €

0

Partnership

0

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Project "FoodLoss" data sheet

The following table provides information about the project.

Coordinator
UNIVERSITA' DEGLI STUDI DI MILANO-BICOCCA 

Organization address
address: PIAZZA DELL'ATENEO NUOVO 1
city: MILANO
postcode: 20126
website: www.unimib.it

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Italy [IT]
 Total cost 180˙277 €
 EC max contribution 180˙277 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2017
 Funding Scheme MSCA-IF-EF-RI
 Starting year 2019
 Duration (year-month-day) from 2019-01-01   to  2020-12-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    UNIVERSITA' DEGLI STUDI DI MILANO-BICOCCA IT (MILANO) coordinator 180˙277.00

Map

 Project objective

This project outlines a study on food losses in Modern Times which explores reasons,magnitude and features of food wastage in the past. The research will focus on northern Italy, although, whenever allowed, a comparative perspective will be adopted, providing insights into the European scenario. By ‘food loss’ literature refers to the food produced and yet turned inedible for a number of reasons: nowadays, as well as in the past, food loss accounts for a significant part of the overarching term ‘food wastage’. Essentially food loss remains distinct from ‘food waste’, since the former takes place at production, post-harvest and processing stages, whilst the latter, much more widely debated, occurs only at the end of the food chain. Focusing on well-documented and highly representative case-studies,this research will investigate the incidence of grain losses as a whole, its core features and its main consequences against the backdrop of pre-industrial Europe. Accounting records combined with relevant scientific literature of the time will cast a light on grain losses occurring at storage and processing stages. By bringing new data on cereal preservation in a chemical-free setting, this study will provide an original contribution to the current food wastage debate. Unlike food waste, commonly treated as a cultural phenomenon, food loss tends to be accounted as a mere technical issue, therefore disengaging humanities and social sciences specialists as a whole. This study will highlight to what extent cultural aspects, such as scientific knowledge, belief system and local policy would play a role in this process. As a matter of fact, food loss is still nowadays considered as a prominent issue even in areas endowed with adequate facilities and avant-garde technologies, pointing out that innovative models for future supply chains need an holistic and creative approach to which historical knowledge can be highly beneficial.

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The information about "FOODLOSS" are provided by the European Opendata Portal: CORDIS opendata.

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lastchecktime (2021-05-17 10:59:01) correctly updated