The road mapping exercise for the EIT Food Mission Area, reducing risk for a fair and resilient food system, focused on three thematic areas – transparency, resilience, and fairness. A transparent food system is one in which information about the production, processing, distribution, and sale of food is easily accessible to all stakeholders and consumers in easily understandable formats. Accessibility and readability are therefore important. This includes information about the source of the food, how it was grown or raised, and any certifications or labels it may have. 

A resilient food system can adapt to and recover from disruptions, such as natural disasters, economic downturns, or pandemics. This includes having a diverse array of food production methods and sources, as well as systems in place for emergency food distribution. A fair food system is one in which all members of society have access to healthy and affordable food, regardless of their income or location. This includes addressing issues such as food deserts, food insecurity, and the exploitation of workers in the food industry. 

Therefore, a transparent, resilient, and fair food system promotes transparency and traceability of food production, provides robustness and adaptability in the face of external disruptions, and ensures equitable access to safe, healthy, and affordable food for all. 

This and more is reflected in the EIT-Food report: Reducing Risk for a Fair & Resilient Food System

Stephane Durand (Lead, QUB), Michaela Fox (QUB), Sarah Farrell (QUB), Christopher Elliott (QUB), Julie-Anne Hanna (QUB), Tobi Kolawole (QUB), Dominic Oughton (IfM), Diana Khripko (IfM), Rudolf Krska (FFoQSI), Viktoria Neubauer (FFoQSI), Alexandra Malachova (FFoQSI), Veronica Allegretti (UNITO)

• Lead Queen’s University Belfast
• Co-lead Austrian Competence Centre for Feed and Food Quality, Safety & Innovation (FFoQSI)
• Partners Institute for Manufacturing (IfM) Engage UNITO ABP Food Group