Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Spoke 07
Highlights
News
Outputs
Spoke 07 investigated how public policies, individual and collective behaviours, and food education contribute to shaping healthier and more sustainable food systems.
The research approached food not solely as a nutritional issue, but as a domain where daily choices, social contexts, institutional frameworks and collective responsibilities intersect. The work connected behavioural analysis, educational tools and food policy evaluation, positioning scientific research as both decision-support for public institutions and a bridge between knowledge and society.
OnFoods targets
To promote the sustainability of food distribution
To increase the quality of foods and diets
To guarantee food safety and food security at whole population level and in specific vulnerable targets of the population
SDG’s targeted
Organisations involved
Work Packages
Flagship research projects
Research projectWASTEIT
Observatory waste watcher - Italy
Principal investigators
Matteo Masotti,Luca Falasconi,Andrea Segre',Matteo Vittuari
Referred to
Spoke 07Referred to
Spoke 07Research projectLIVELY
Principal investigators
Carlotta Franchi,Marta Baviera
Referred to
Spoke 07About Spoke 07
Food policies, behavioural change and education for sustainable transitions
Spoke 07 addressed the transformation of food systems as a multidimensional challenge that cannot be solved through technological innovation alone.
Healthy and sustainable diets were analysed as outcomes shaped by economic, cultural, psychological and institutional determinants that both enable and constrain individual choices.
A first research axis focused on understanding the determinants of food-related behaviours. The studies explored economic conditions, psychological drivers, nutritional awareness and social influences affecting consumption patterns, highlighting the gap that often exists between intentions and actual behaviour. This perspective moved beyond the assumption of fully rational consumers, adopting analytical models capable of capturing the complexity of food decision-making processes.
Building on this evidence, the Spoke designed and tested behavioural interventions across different everyday settings, including collective catering, schools, universities and care environments. These interventions combined educational tools, nudging strategies, spatial redesign and digital solutions to make healthier and more sustainable options more accessible and attractive, without relying on restrictive measures.
W.P 7.1
Understanding determinants and factors underlying food-related consumer behaviour
W.P 7.2
Interventions for behavioural change for healthy and sustainable diets in selected settings
WP 7.2 developed and tested behavioural interventions to promote healthier and more sustainable diets across different everyday settings, including homes, schools, collective catering and retail environments. Through co-creation processes, monitoring tools and shared methodological guidelines, the Work Package supported scalable strategies for food behaviour change and waste reduction.
W.P 7.3
ICT and educational tools for healthy and sustainable diets
WP 7.3 developed educational programmes and digital tools to support informed food choices and promote sustainable dietary behaviours. By integrating participatory approaches, digital applications and regulatory analysis, the Work Package provided operational resources for schools, communities and policy contexts.
W.P 7.4