– – The Agroecology for Europe Hub has been created by the University of Gastronomic Sciences, Pollenzo, Italy (UNISG), in collaboration with Zetabi for technical development, within the H2020 AE4EU project. It is a virtual space to connect all actors interested or involved in agroecology. Indeed the hub’s vision is to develop a European network …
ENAF (European Network for Agroecological Food Systems) – the story continues
In our last newsletter, we shared an invitation to the launch of the European Network for Agroecological Food systems (ENAF) as the next step of what we previously called the ‘network of networks’. The launch took place on January 26th and was attended by representatives from a wide range of networks, associations, and EU programmes. …
ENAF (European Network for Agroecological Food Systems) – the story continuesRead More
Meet our partner – University of Gastronomic Science (UNISG), Pollenzo, Italy
The University of Gastronomic Sciences (UNISG) is an international research and education center focused in particular on the relationship between food, ecology and sustainability. The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit …
Meet our partner – University of Gastronomic Science (UNISG), Pollenzo, ItalyRead More
Meet our partner – Hellenic Agricultural Organisation DIMITRA (ELGO)
ELGO – DIMITRA develops & supports actions aimed at the modernization and development of the Greek agricultural sector through research, improvement of production processes, strengthening of competitiveness, certification of quality agricultural products & food. The Institute of Olive Tree, Subtropical Crops and Viticulture (IOSV) is under the General Directorate of Agricultural Research of ELGO-DIMITRA. Its …
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Mapping The Development of Agroecology in Spain and Sweden
The 4th AE4EU mapping webinar “Development of agroecology in Spain and Sweden” will be held on the 9th of May [16h – 17h30 CET Time]. Documenting and analyzing the development of agroecology in different countries and context is key to enhancing the up- and out-scale of agroecology at the European level. Based on the AE4EU …
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Training on Introduction to Agroecology
On May 2022, AE4EU partner ECVC held a 2-days training program at FarmED and Conygree Farm in collaboration with Landworkers Alliance (LWA) and FarmED. The training covers the topic of introduction to agroecology by looking at the practice and principles of agroecology with peer-to-peer discussion and stories around the campfire. The objective of this training …
AE4EU at “Terra Madre 2022” and “The Symposium Towards the International Society for Gastronomic Sciences and Studies 2022”
In September 2022, the AE4EU partner University of Gastronomic Sciences (UNISG) presented the project at Terra Madre Salone del Gusto 2022 and the Symposium Towards the International Society for Gastronomic Sciences and Studies 2022. Terra Madre Salone del Gusto was held from 22-26 September 2022 at Parco Dora Turin, Italy. UNISG presented the project in …
Research demand identification in Southern Italy: an AE4EU experience in Basilicata region
The Agroecology for Europe (AE4EU) project aims at enabling a successful transition to agroecology through the direct engagement and involvement of different actors from different backgrounds and sectors. Among its activities, the project intends to identify research needs for agroecology, taking into account and combining the research demands of agroecological farmers, the expectations of civil …
Meet our partner – Wageningen University & Research (WUR)
Wageningen University & Research (WUR) is one of the partners in AE4EU. WUR focuses on the domain ‘healthy food and living environment’ in three related partly overlapping core areas: Food, feed and bio-based production, Natural resources and living environment and Society and well-being. Over time more people have started working on research requests related to …
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