FoSSNet (Pan-European Food Systems Science Network) is a pan-European project aimed at creating a common, interdisciplinary research space focused on building a sustainable food system. The project unites different research institutions to develop food system science as a field in which both cooperation between different sciences and co-creation of knowledge with society are essential.
Baltic Studies Centre (BSC) is the project partner in Latvia; the team includes senior researchers Tālis Tisenkopfs, Emīls Ķīlis and research assistant Ilze Mileiko. Latvia's participation in the project allows us to delve into important questions about how science can support the transformation of food systems at different levels, from local communities to policymaking on a European scale. The main task of the BSC in the project is to develop a toolkit on inclusive methods in food systems science, which would help support interdisciplinary and transdisciplinary collaboration between scientists and other social actors involved in food systems. BSC also conducts interviews with scientists from various fields about their experiences in participating in scientific networks and projects of food systems. The third important task is the implementation of the territorial food systems science laboratory in Riga, Āgenskalns market. T. Tisenkopfs explains that the laboratory is closely linked to other local initiatives: "There is a synergy with the IN-HABIT project. In this lab, the key question to think about is: How can a systematic approach to food – a food science system – complement solutions that have already emerged in the market? These include iniatives that promote inclusivity, such as the the co-creation kitchen "RE-CEP-TE", the community garden, the programme of events dedicated to food education."
The aim of FoSSNet is to investigate and address problems of the food system, which are not sufficiently covered by disciplinary research. "These problems include environmental degradation, land degradation, over-intensive farming, greenhouse gas emissions, increasing public health impacts, especially when people eat unhealthy food."
Information on food system processes remains limited to the public. T. Tisenkopfs explains: "The word "system" is difficult to grasp, because the system is a large set consisting of many elements, their relationships, and it is necessary for the system to draw boundaries. Most people participate in the food system but perceive it only partially – through everyday choices or individual stages, such as buying food or sorting waste. There are problems in the food system, and they cannot be solved piecemeal, so understanding is needed." During the implementation of the project, difficulties have also been encountered, one of the most important of which is the determination of the time limits of the study. I. Mileiko admits that "we want to include absolutely everything – from the manufacturer to the consumer, but we understand that this is not possible. We have to understand the limits of how much we can do in this project at all."
The main actors involved in the project are scientists. At the same time, discussions are ongoing on the extent to which non-academic partners should be involved in food systems research. T. Tisenkopfs: "Many believe that food science should be kept closed, in which only scientists work. Others think that there should be more links with consumers, entrepreneurs who also have the knowledge and can contribute to food research." In Latvia, the project activities take place in cooperation with the Āgenskalns market, which is one of the territorial laboratories. Says I. Mileiko: "We will organise such as territorial laboratories – events in which we will invite together both practitioners and researchers and also citizens to cooperate and engage in order to understand how exactly knowledge about the food system could be transferred and provided at the local level." Such an approach allows the Āgenskalns market to become a platform not only for the purchase of food products or public events, but also the place where people can gain new knowledge about food systems.
One of the thematic orientations of the FoSSNet project is the definition of the food system as a research object. This includes the visualization of food systems and the development of conceptual mappings to show how food can be analysed in an interdisciplinary way. The first FoSSNet conference was held in March 2025 in Oxford, with the participation of both project participants and other interested parties who want to study food not only as a separate topic, but in a systematic context. This issue is particularly topical, because this field of science is still new. T. Tisenkopfs emphasizes that the conference brought together scientists from both those involved in the project and from other universities interested in food as a system.
At the conference, BSC representatives presented the initial idea for the toolkit. "We are only in the first step – we have analysed the literature related to the mechanisms of inclusion in science networks," says I. Mileiko. This toolkit serves as a tool to promote inclusive food systems science. It is not only a practical methodological tool, but also a conceptual approach to opening up this field of science to diverse perspectives and actors. The toolkit is intended to include methods to combine academic knowledge with local, regional and practical knowledge of food in different regions of Europe.
BSC researchers view the progress achieved thus far in FoSSNet positively. T. Tisenkopfs emphasizes not only the work done by the BSC, but also the organizational culture of the project. "There is solidarity in the project in the sense that it is a friendly and cohesive consortium. There is a good, open culture of cooperation here and it contributes to scientific outcomes." Thinking about future trends, I. Mileiko sees them positively. The concept of the food system is also becoming more understandable and well-known outside the research community. "A broader understanding of the food system as an interconnected whole, where changes in one small field also affect others, is an important contribution that FoSSNet can also provide in the Latvian context in practice laboratories, discussions and application of the toolkit."
You can read more about the project here: https://food2030.eu/projects/fossnet/