Plant and microbial biodiversity for healthy and sustainable food
Side event date: October 14th, 2022, from 2:00 PM to 3:30 PM, Central European Summer Time
Event type: Virtual side event
Side event organized by: CNR-Institute of Food Sciences, Avellino, Italy (CNRISA)
The need to increase food production has intensified the pressure on natural resources leading to increased deforestation, greenhouse gas emissions and soil degradation, with consequence loss in biodiversity and a complete distortion of the concept of sustainability. Innovative solutions are essential to protect our planet. The proposed event will analyse some aspects related to the conservation and enhancement of plant and microbial biodiversity, trying, where possible, solutions that can somehow contribute to producing healthy, nutritious, and sustainable food according to the “one health” concept, highlighting the link between the well-being of nature and human health and also enhancing the work of farmers.
Agenda
- Opening: Michelangelo Pascale, CNR-ISA, Avellino, Italy
- Agrobiodiversity for sustainability. Patrizia Spigno, Cooperativa ARCA 2010, Teverola (CE), Italy
- Vegetable germplasm bank to preserve crop biodiversity. Pasquale Tripodi, Council for Agricultural Research and Economics – CREAPontecagnano (SA), Italy
- The importance of biodiversity of food plants. Vincenzo De Feo, Dept. of Pharmacy- University of Salerno, Fisciano (SA), Italy
- Lactic acid bacteria biodiversity, a pillar for food, health and security. Patrizio Tremonte, Dept. of Agriculture, Environment and Food, University of Molise, Campobasso, Italy
- The ITEM Collection: an example of preservation of microbial biodiversity and a great resource for food sector. Giancarlo Perrone, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
- 3:15 PM – 3:30 PM: Q&A session
Download Pdf Flyer: Flyer_14-10-2022
Contacts: Filomena Nazzaro: filomena.nazzaro@isa.cnr.it; Michelangelo Pascale: direttore@isa.cnr.it