Co-creativity in Living Labs: fostering creativity in co-creation processes to transform food systems

Massari, Sonia1Galli, Francesca1Mattioni, Dalia1Chiffoleau, Yuna2

In this article, the authors aim to reflect on the relationship between collaborative creation and creativity (’co-creativity’) within Living Lab (LL) research and innovation in the domain of agri-food systems.While the value of LL is often perceived to be the collaboration among its participants, there is a need to capture and measure the process of co-creation.

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Grass Pea (Lathyrus sativus L.)—A Sustainable and Resilient Answer to Climate Challenges

Gonçalves, LeticeRubiales, DiegoBronze, Maria RosárioVaz Patto, Maria Carlota

In a world facing climate change and associated environmental stresses that hamper agricultural productivity and food security, the requirement for more sustainable agriculture is on the rise. Climate change, defined as “any change in climate over time whether due to natural variability or as a result of human activity” [1], has limited agricultural productive growth by 21% over the past 60 years [2].

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High Inter- and Intra- Diversity of Amino Acid Content and Protein Digestibility Disclosed in Five Cool Season Legume Species with a Growing Market Demand

Mecha, Elsa Alves, Mara Lisa Bento da Silva, Andreia Pereira, Ana Bárbara Rubiales, DiegoVaz Patto, Maria Carlota Bronze, Maria Rosário

In a world facing climate change and associated environmental stresses that hamper agricultural productivity and food security, the requirement for more sustainable agriculture is on the rise. Climate change, defined as “any change in climate over time whether due to natural variability or as a result of human activity” [1], has limited agricultural productive growth by 21% over the past 60 years [2].

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