International dimension

The agri-food sector is facing a series of challenges, which should be adequately addressed using the most appropriate strategies, based on solid scientific evidence. Increasing global population, malnutrition and non-communicable diseases in underdeveloped and industrialized countries respectively, climate change, water scarcity and land desertification are just some of the major challenges that humans face in the near future. Sustainability has become a must and modern food production systems must be designed to take it into account.

In 2015 the World Health Organization identified 17 sustainable development goals (SDGs) to be addressed and achieved by 2030 and food production can be identified as one of the main drivers to achieve the objectives identified by several of them. Just to mention the most relevant: SDG2, zero hunger; SDG3, good health and well-being; SDG12, responsible consumption and production; SDG14, life below water; and SDG15, life on land, can be directly linked to how food is produced and consumed. The SDGs strategy has also been embraced by the EU Commission, which in 2015, immediately after the Milan Expo, launched Food2030, a research and innovation policy to transform food systems and guarantee everyone nutritious and affordable food to lead a healthy life. Food production is also an integral part of the European Green Deal, which aims to transform the 27-country bloc from a high-carbon to a low-carbon economy, without reducing prosperity and while improving quality of life of people, through cleaner air and water, better health and a thriving natural world. These strategic and programmatic lines were also adopted by the Ministry of University and Research in defining the priorities of the National Research Program (PNR) for the period 2021-2017. In this scenario, it becomes urgent to contribute to the advancement of scientific knowledge in the food sector. More specifically, there is strong evidence that current food production systems, particularly those linked to protein sources, are not sustainable. Food production is the main cause of global environmental change. Agriculture occupies approximately 40% of global land and food production is responsible for up to 30% of global greenhouse gas emissions and 70% of freshwater use.

The Ministry of University and Research (MUR) has clearly indicated the strategic impact and the main areas of research needs within Mission 4 Component 2 of the National Recovery and Resilience Plan (PNRR). Based on research needs and expected impact, after a thorough analysis of the current and future challenges required by the agri-food sector, in terms of an overall increase in productivity to meet food safety needs and reduce environmental impact , in changing climatic conditions, and considering the current and future availability of enabling technologies, the national doctorate in Food System aims to contribute to the PNRR by following four main lines of action:

1. Resilience: improving sustainable productivity, transformation and consumption by promoting resilience to climate change;
2. Low impact: Reduction of waste and environmental impact;
3. Circular: Development of circular economy strategies;
4. Traceability: Promote safety, traceability and typicality of agri-food systems

The analysis of the current state of the art of Italian agri-food research clearly indicates a consolidated track record of activities aimed at improving primary production, the quality and sustainability of food production strategies. These are the key elements on which the Italian scientific community will rely to face the great challenges outlined in the previous section. The use of cutting-edge technologies will be fundamental to promote the digitalisation and decarbonisation of the green transition in the agri-food sector, but always taking into consideration the protection of the typical nature of food products and the certification of their quality and the ecological sustainability of the production process.