The Center for Food Studies and the Master in Food Studies of The American University of Rome are hosting a webinar Round Table to showcase research initially presented at the Conference held in Rome in 2019 on Sustainable Food Systems < > Sustainable Diets. The Conference articles are now published as a Special Issue of the International Journal of Sociology of Food and Agriculture (IJSFA).

The recently published Sixth Assessment Report of the Intergovernmental Panel on Climate Change (IPCC) confirms the previous assessments on the extent of the increase of greenhouse gas (GHG) concentrations caused unequivocally by human activities and indicates sustainable production and consumption as one of the necessary mitigation paths.

There is ample scientific evidence on how dietary composition affects Greenhouse Gas Emissions (GHG). The current food systems contribute 25-30% to GHG with livestock production being a major source (⁓15%) of GHG due to the high consumption of meat at the global level. Governments and the scientific community are working on how diets can be changed so as to be more sustainable and as a result of more sustainable production practices in order to achieve the targets set by the Paris Agreement and the UN Sustainable Development Goals.

Friday, 1 October 2021 2.00-5.00 pm (CET)



  • Introduction [Maria Grazia Quieti and Maria Fonte]

  • Welcoming remarks [AUR President Scott Sprenger and Couns. Stefania Costanza, Deputy Permanent Representative, Permanent Mission of Italy – UN Rome)
  • Climate change and sustainable diets: Eating for 1.5°C [Colin Sage]

  • Making Farm-to-Fork Front-of-the-Pack: Labelling a Sustainable European Diet [Alessandra Narciso]

  • Transitioning to legume-based agrifood systems [Bálint Balázs]

  • Polycultures for Radically Sustainable Food Systems [Valentina Peveri]

  • Surplus food redistribution and healthy, sustainable diets [Tara Kenny]

  • Livestock industry practices that impact sustainable diets in the United States [Donald Rose]

  • Constructing a food retail environment that encourages healthy diets in cities [Dalia Mattioni]

  • The hybridization of food spaces and prospects for sustainable diets [Kata Fodor]

  • Closing remarks [Harriet Friedmann]

  • with a contribution of the 2021/22 MA class in Food Studies [Galina Akselrod-Golikova, Sierra Berardelli, Michaela Colangelo, Christina Ermilio, Julia Hernandez, Gregory Jones, Allan Lake, Lindsey Matteo, Shannon Miller, Jamie Nadler, Levi Rokey, Emily Sauter, Tana Schwarz, Alexa Selden, Mosaic Shrestha, Sarah Somes, Madison Taylor, William Terranova, Madison Warren, Katelyn Yee, and Natalie Zaffiro].

To view the complete program in detail, please use this link (pdf document).

The Round Table is part of the official calendar of events promoted by the Italian Ministry for Ecological Transition in collaboration with the World Bank's communication program on climate change, Connect4Climate, to promote 2021 as the “year of ambition”. This is in preparation for the UN Conference on Climate of the Parties (COP 26) hosted by the U.K. in partnership with Italy in Glasgow from 1 to 12 November 2021.