Reducing emissions, from farm to fork
Food systems account for over one-third of global anthropogenic greenhouse gas emissions. The team behind the EU-backed GrowLIFE project is working with key stakeholders in the Portuguese food system, from farm to fork, with the aim of encouraging a shift towards a more sustainable model, as Dr. Leonor Rodrigues explains.
The food system is responsible for more than a third of total greenhouse gas emissions, which are generated at each stage of the food production process. “Emissions in the food system result from the use of certain fertilisers and manure management practices in the agricultural sector, but also from long-distance transportation of food products from producers to consumers, all the way through to food waste and disposal,” points out Dr Leonor Rodrigues, a researcher at the University of Lisbon’s Faculty of Sciences. “Moreover”, she says, “conventional agricultural practices generally lead to excessive use of water, soil erosion and biodiversity loss. All these negative environmental impacts can be reversed via the use of sustainable agricultural practices and a more local circulation of food products”.
Together with her colleagues in the GrowLIFE project, an initiative co-funded by the EU LIFE programme and developed in collaboration with the Schools of Hospitality and Tourism of Portugal, Dr Rodrigues aims to help move the food system in a more sustainable direction by working with key actors involved. “We want to take a systemic and participatory approach to address food sustainability, considering perspectives from different stakeholders,” she outlines. “The project has identified three main target audiences – producers, policymakers and consumers – with a special focus on culinary professionals.”
Cultivating Connections: GrowLIFE in Action
A number of activities have been established for these different audiences, namely Participatory Visits to Sustainable Farms, Sustainability Routes, Training for Chefs, and Farmers’ Open Days, across 17 municipalities in Portugal. The idea is to create the right conditions for people in these stakeholder groups to meet — for example, encouraging farmers to meet with chefs to discuss the challenges they face. “The intention is that, together, they come up with solutions that make sense to each of the different parties involved,” says Rodrigues.
One of the key activities, Participatory Visits to Sustainable Farms, promotes peerto-peer learning among farmers by bringing them together to exchange knowledge on sustainable practices. “Farmers from the surrounding area will come and visit a sustainable farm, discuss the practices they use, and determine which are most effective in each farm, given the environmental and social idiosyncrasies of each,” explains Rodrigues. The topics covered include mixed farming, crop rotation, composting, and crop planning to reduce reliance on fertilizers. “Crops can be rotated on a temporal basis, as well as spatially. This has beneficial effects on soil health and biodiversity maintenance.”
Sustainability Routes, another activity within GrowLIFE, facilitate dialogue and
collaboration among stakeholders in different municipalities. These routes create opportunities for knowledge exchange and joint strategy-building to strengthen local food systems. By connecting farmers, culinary professionals, and policymakers, this activity encourages long-term partnerships focused on the sustainability of the food system.
In parallel, Training for Chefs is being introduced at the Schools of Hospitality and Tourism to equip culinary professionals with the tools to transition to a more sustainable food system. Students will visit sustainable farms to learn firsthand about their practices. Rodrigues hopes this will deepen their commitment to using seasonal, local produce. “We want students to think about how they can use produce from these farms in their recipes,” she says. “In Portugal, we typically have quite a rich Mediterranean diet, and there is a large scope to increase the amount of plant-based products that we consume. Chefs are becoming increasingly interested in creating inventive and delicious vegetable-based dishes and GrowLIFE is building on this momentum.”
Finally, Farmers’ Open Days provide a space for farmers to showcase and sell their seasonal, local products. Organized primarily by the Schools of Hospitality and Tourism, these events bring together farmers, students, and culinary professionals, offering tastings and open conversations about food sustainability.
“These open days are not limited to chefs or students of culinary schools; they are also open to the general public,” notes Rodrigues. Participants discuss the challenges they face, forging connections that will last beyond the project. “The intention is that chefs will then work with these farmers and use their produce more often in their cooking, and that the regular consumer will be inspired by both the products and what the chefs make of them,” she adds.
Environmental concerns
The GrowLIFE project stems from public concern over climate issues, and a growing awareness of the environmental impact of the agricultural sector. One possible way of addressing these concerns is encouraging people to eat more seasonal, locally-produced food, which relies on fewer external products and minimizes the use of pesticides. This
replication,” she outlines. “Anyone that is interested in running activities like farmers’ open days, either in Portugal or elsewhere, can download these documents.”
The long-term challenge is to maintain the commitment to a sustainable food system in producers, policy makers and consumers. The project’s multi-stakeholder approach is proving highly effective in these terms, says Rodrigues. “It encourages active involvement, fosters trust and collaboration, and enhances long-term engagement. These are important issues in terms of making sure that sustainability practices are not just a passing trend but will continue to be used in the long run,” she stresses. The project team seeks to promote sustainable practices more widely. “Beyond GrowLIFE we’re part of an agroecological consortium project, LIFT, starting later this year that will bring together partners from Spain,
“GrowLIFE aims to foster the sustainability of the food system by working with the key actors involved . The project has identified three main target audiences – producers, policymakers and consumers – with a special emphasis on chefs.”
project represents an important contribution in this respect. “We are committed to demonstrating the benefits of sustainability to the different stakeholders. Interest from consumers in sustainable produce will encourage farmers to provide it and chefs to purchase it. For the municipalities, having localized food systems is clearly beneficial, and they can play a major role in fostering them, from supporting local farmers to promoting events that bring together farmers and consumers,” stresses Rodrigues. The project is currently focused on 17 Portuguese municipalities, but Rodrigues says the activities can be replicated in other regions, encouraging the wider spread of sustainable practices. “We are creating guides and manuals for each of the activities in the project, specifically to facilitate
GrowLIFE
For A More Sustainable Food System
Project Objectives
GrowLIFE promotes a sustainable food system by ensuring access to healthy food, supporting farmers’ livelihoods, and protecting the environment. It engages all food system stakeholders— producers, policymakers, consumers, and culinary professionals—in a collaborative, participatory approach. This aligns with the EU’s vision for Agriculture and Food, driving systemic change across food production, distribution, and consumption.
Project Funding
The LIFE21-GIC-PT-GrowLIFE project is co-funded by the European Union’s LIFE Programme under Grant Agreement Number 101074425.
Project Beneficiaries
Coordinator – Faculdade de Ciências da Universidade de Lisboa Participant- FCiências.ID – Associação para a Investigação e Desenvolvimento de Ciências Participant – Turismo de Portugal https://projetogrowlife.pt/parceiros/
Contact Details
Denmark, Sweden, Norway and Portugal,” continues Rodrigues. “We will apply similar methodologies, focusing on agroecological production and public procurement. We will use a Living Lab approach in this work.”
This will run alongside continued work in GrowLIFE, with Rodrigues and her colleagues interacting with stakeholders and looking to build a deeper understanding of their needs, which can then inform the design of the project’s activities. In the longterm, Rodrigues hopes to continue working within the agroecological framework and promoting more sustainable agricultural methods. “It’s clear that conventional approaches like monocultures and extensive use of pesticides are often environmentally harmful. The agroecological approach is based on working with nature,” she says.
Prof. Sara Magalhães GrowLIFE Project cE3c - Centre for Ecology, Evolution and Environmental Changes Faculdade de Ciências da Universidade de Lisboa Campo Grande 1749-016 Lisboa, Portugal E: snmagalhaes@ciencias.ulisboa.pt W: projetogrowlife.pt : @projetogrowlife
: Projeto GrowLIFE : projeto-growlife
Leonor Rodrigues is an evolutionary ecologist whose research explores how evolutionary forces shape agricultural systems. She studies herbivore responses to stressors and the impact of environmental stresses on mating systems. A passionate advocate for agroecology, Leonor actively contributes to Caravana Agroecológica, bridging farmers, consumers, and researchers to promote sustainable agricultural practices.
Sara Magalhães is a full professor at FCUL and leads the “Evolution of Host-Parasite Interactions” group at CE3C. Her research focuses on ecological and evolutionary dynamics, particularly involving parasitic spider mites and plant defenses. A strong advocate for knowledge exchange, Sara cofounded Caravana Agroecológica, connecting researchers, farmers, and consumers to promote sustainable agriculture.
