Transformations

In this part of the project, we explore the “how”: how to transform, in a concrete, fair and inclusive way, the food systems in the specific cases of Ecuador, Spain and Switzerland? How to foster interactions between producers and consumers to collectively seek ways to transform the local food systems? How to reflect on and change our daily (unsustainable) food practices?  

As all of us eat, we possess some sort of knowledge and skills related to food. We believe that everyone can play a role in the transformation and should have the opportunity to express their point of view. Therefore, starting from cacao in Ecuador and olives in Spain, we explore the everyday realities of producers and consumers and shed light on culture, power, and sustainability interactions. With this approach, we aim to collectively re-think our relation to the food we eat from our bodies and territories. We encourage a critical reflection on current practices and aim to develop transformations that are appropriate and just in each context. To do so, we organize participatory and deliberative workshops. We also seek to foster interactions between farmers, consumers and local initiatives that promote sustainable food and try to connect these people with whom we are collaborating in Ecuador, Spain and Switzerland to weave a network of knowledge exchanges. Valuing multiple forms of expressions and knowledges, as well as conducting a constant critical reflection on our positions as young female white researchers are at the core of our studies.