Change on the menu: the New European Bauhaus Initiative as the enabler for the co-creation on the food systems of tomorrow
Research Paper by Tommaso EMILIANI
This policy paper aims at discussing how the NEB objectives and operating methods represent an opportunity to seize for accelerate the transformation of European food systems.
#EuropeanGreenDeal #COVID-19 #NewEuropeanBauhaus #FoodSystems #Sustainability #Inclusion #Aesthetics
To help repair the economic and social damage brought by the Covid-19 pandemic, and kick-start European recovery - without compromising on the principles and objectives of the European Green Deal - in May 2020 EU Member States agreed to an 850 euro billion “Next Generation EU Recovery Plan” (European Council, 2020). As part of the plan, the “New European Bauhaus Initiative”' (NEB) was launched as a project to translate the European Green Deal into a tangible, positive experience in which all Europeans can participate and progress together (European Commission, 2021). This policy paper aims at discussing how the NEB objectives and operating methods represent an opportunity to seize for accelerate the transformation of European food systems.
About the author
Tommaso EMILIANI is Education Programme Manager at EIT Food. Tommaso has distinctive expertise in the external dimension of EU policies and International Negotiation Analysis, with a proven track of publications, trainings and lectures delivered for institutions such as the GCC - Gulf Cooperation Council; the ENA - French École Nationale d'Administration; the Israel-Palestine Centre for Research and Information; and the College of Europe. Tommaso has a background in International Relations and European Studies and obtained degrees from the College of Europe, the Free University of Brussels – ULB, and the University of Rome III.