CONVIVIUM: New European Bauhaus Solutions in Food, Living Heritage, and Convivialit

Objetivo temático: CONVIVIUM will achieve this commitment supported by solid managerial, scientific, collaborative, and technical structures, which are in constant dialogue to ensure that the unlocking of food heritage translates into solutions grounded in the needs and opportunities of local communities, in state-of-the-art social science and humanities approaches and methods, and in synergies between traditional crafts and cutting-edge technological developments.

Área Científica: Food heritage, green transition, conviviality, foodscapes, ontological turn, tradition, innovation, cultural landscapes, design, bio-climatic architecture, more-than-human, digital humanities

Síntese do Projeto: CONVIVIUM is an interdisciplinary and intersectorial coalition of public and private European partners working together to bring a cultural dimension to the European Green Deal through the leveraging of the material, semiotic, and symbolic power of food. The consortium sees food cultures as a “living heritage” that reflects changes in society and contributes to local well-being with wide reaching impacts. CONVIVIUM mobilizes numerous creative and transformative forces in the fields that inform the New European Bauhaus to ensure sustainability and positive societal transformation through the medium of food heritage. It offers attractive and sustainable cultural-based solutions which will bring about a range of cultural and economic applications available to different target groups. They include architecture-and-design-based prototypes that will support farmers and agricultural cooperatives to work in symbiosis with the environment, with tradition, and with state-of-the art advances; cultural events and interventions that bring food, the arts, and the humanities together to positively change the mindsets of food producers and consumers; new organizational models that champions inter-cultural, generational, and intersectional visions through the medium of food across local populations; and digital tools to reinforce the presence of food heritage in institutions such as museums and historical sites.

Investigador Responsável na UC: Carmen Soares

Unidade Orgânica UC: Faculdade de Letras (FLUC)

Instituições participantes no Projeto:

Coordenador:

BE1 Universidade de Coimbra

Parceiros:

BE2 Centre de Recherche de l’Institut Lyfe (LYFE), FR

BE3 Oslo Metropolitan University (OsloMet), NO

BE4 Universiteit Utrecht (UU), NL

BE5 Uniwersytet Gdanski (UG), PL

BE6 Universite Paris 1 Pantheon-Sorbonne (UP1), FR

BE7 Stiftelsen Museum Nord (FMN), NO

BE8 Memoar Oslo (MO), NO

BE9 UVA - DESIGN, LDA (ASR), PT

BE10 Asociacion Campo Adentro (INLAND), ES

BE11 Nord Universitet (NORD), NO

BE12 Circular Ways (CW), NO

BE13 Dnarb Agency (WEPLAN), ES

BE14 Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA), FR

BE15 Nieuwe Instituut (NI), NL

Parceiros Associados:

Lofotrådet, NO

Destination Lofoten AS, NO

CoimbraMaisFuturo (CMF), PT

Câmara Municipal de Coimbra (CMC), PT

Centrum Voor Agrarische Gescheidenis VZW (CAG), BE

Instituição Financiadora/Gestora: Comissão Europeia

Programa de Financiamento: Horizon Europe, Call: HORIZON-CL2-2024-HERITAGE-01-01: New European Bauhaus

Período de execução: 01/11/2024 a 31/10/2027 (36 meses)

Custo total elegível (EUR): 3 549 229,79€

Apoio financeiro da UE: 461 775,20€

Técnico do Projeto: Kayleigh Mikaela Rodrigues | kayleigh.rodrigues@uc.pt

Contacto: 239247016 (210016)