New science centre to explore resilient meals

“Meals are central to the food system and bring together a wide range of elements and actors, from production to consumption. Through new interdisciplinary research and collaboration with stakeholders across society, we aim to increase knowledge about how meals can strengthen preparedness, sustainability, and competitiveness,” says Line Gordon, Director of the Stockholm Resilience Centre at Stockholm University, who led the PLATE application.

PLATE is funded with SEK 60 million over four years. Stockholm Resilience Centre at Stockholm University will host the center, in direct collaboration with researchers from the Swedish University of Agricultural Sciences, KTH, and the Beijer Institute at the Royal Swedish Academy of Sciences.

"It is fantastic that Stockholm University, through Stockholm's Resilience Centre, will be the seat of this food centre, within the framework of Formas' call. Through the professorship in sustainable food systems, established through a donation from the Curt Bergfors foundation, Stockholm University has a clearly established expertise in the field, and Formas' decision is a formidable confirmation of this" says Astrid Söderberg Widding, President of Stockholm University.

Additionally, the center will collaborate with partners involved in serving meals or contributing to meals in various ways (such as by supplying ingredients to meal providers or developing recipes) in both the public and private sectors in Sweden. Participating partners include Axfoundation, Boden municipality, Uppsala municipality, Stockholm City, Gävleborg region, The Swedish Food Agency, Compass Group, MAX Burgers, Martin & Servera, TV4/Köket.se, WWF, Reformaten, Eldrimner, and LiveGreen.

Elin Röös and Line Gordon. Photo by Jenny Svennås-Gillner and Stockholm Resilience Centre.

The role of meals in relation to contingency planning and sustainable development has been relatively under-researched. PLATE will study and develop attractive meals that promote health, sustainability, and improved contingency planning. The center will also conduct crisis exercises within the meal sector and devise strategies to secure food supplies during crises. Additionally, it will analyze the costs of various strategies for increased short-term preparedness and long-term resilience.

“Through research and knowledge exchange, PLATE can create the conditions for swift, effective, and inclusive work towards a green transition and enhanced contingency planning” says Elin Röös, co-applicant for the new center and Senior Lecturer at Swedish University of Agricultural Sciences.

All collaboration partners will carry out their own development work within their respective organizations. In cooperation with the stakeholders, PLATE will communicate with relevant decision-makers, businesses, experts, and the Swedish public to raise awareness about the relationship between food system preparedness and a sustainable, healthy diet.