Innovation in food ecosystems
This book shows how innovation in the European food system is contributing to meeting the Sustainable Development Goals, and give recommendations for how various stakeholders can cooperate productively with startups and entrepreneurs.
This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals.
Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavours.
This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumption patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.
De Bernardi, P. and Azucar, D. (2020).Innovation in Food Ecosystems: Entrepreneurship for a Sustainable Future. Springer, Cham.
Read more here. See also the Foodsource chapter How can we reduce food-related greenhouse gas emissions?
Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.