Call for abstracts ICCAS 2024
Theme of the 13th ICCAS conference: How can healthy and sustainable food choices be facilitated in a changing society.
Today’s society is facing tremendous challenges in relation to sustainable food consumption and production. Climate changes result in fundamental threats to both people and places, and together with global crises like the Covid-19 pandemic and the Ukraine war, new conditions related to how we consume and produce food have arisen. Increased food prices, but also food insecurity and lack of food, are examples that show the vulnerability of the global food system. Moreover, health disparities are increasing: there is an obvious risk that more than 50% of the global population will be overweight or obese in 2035, while there is also a rise in the number of undernourished people. Future food consumption and production may contribute to solutions to many of these challenges. It is important to jointly understand how sustainable and healthy food choices can be facilitated, using the potential of culinary arts and sciences in securing high quality and tasty food.
In line with the Sustainable Development Goal number 17, Partnerships for the goals, we need to acknowledge the central role for collaboration to increase our knowledge of how different actors in the food system can work together in facilitating healthy and sustainable food choices. There will be four main tracks for this ICCAS conference following different actors in the food system sectors:
- Producers
- Retailers
- Consumers/households
- Actors within food service and hospitality.
Within each of these tracks, many different topics can be included, such as the role of:
- culture in eating and drinking and the impact of food habits and consumer behavior
- food service and hospitality, including institutional settings, in facilitating healthy and sustainable food choices
- food perception, quality and acceptance, policies, regulations and legal frameworks in creating a resilient society
- food marketing and market influences
- food safety and nutritious food to achieve health and wellbeing
- education and food literacy.
Submission
We welcome participants to present orally or with a poster. Also, alternative presentations are welcome, for example a performance. For all options, submit an abstract maximum 500 words in English, according to the following structure: keywords, introduction, objective, method & design, results, conclusions.
All submissions will be subject to review by members of the International Scientific Advisory Board to set-up the final program of Oral and Poster presentation.
Acceptance will be based on: relevance to the theme of the conference, theoretical and empirical significance, methodological soundness and scientific and professional clarity.
Please note:
- At least one of the authors of the abstract should be present at the conference.
- One author can only be the presenter of one abstract at the conference, however, it is possible to be co-author to more than one abstract (poster or oral).
Date submission: By latest February 15, 2024. Submission is closed.
Date notification: March 18, 2024
Proceedings and Special issue
Conference proceedings will include all accepted abstracts and will be produced and published by Kristianstad University Press. This will be available at the start of the conference.
A special issue will be published in the International Journal of Gastronomy and Food Science. Keynote speakers and all presenters will be invited to submit full papers of their works directly to the journal, following its standard review process. Note that submissions have to the fit criteria of the journal!