The Barilla Center for Food & Nutrition Foundation (BCFN Foundation) is a private non-profit apolitical institution. Working as a multidisciplinary and independent think tank, it is open to everybody and analyses the cause and effect relationship economic, scientific, social and environmental factors have on food. The foundation produces valuable scientific content that can be used to inform and help people to make conscious choices every day about food and nutrition, health and sustainability.
BCFN YES! (Young Earth Solutions)
BCFN YES is an international competition for young researchers from all over the world. It was first launched in 2012, with the aim of rewarding the best ideas about food and sustainability.
The 2017 BCFN YES Research Grant
The 2017 BCFN YES! Research Grant Competition invites young PhD and postdoc researchers from any background and nationality to submit a research project to improve the sustainability of the food system.
The award is a 20.000 € research grant applied to a one-year investigation. This year, a maximum of three teams will be awarded the Research Grant.
Who can participate?
The 2017 BCFN YES! Research Grant Competition is designed for individual or multidisciplinary and cross-national research teams of a maximum of three components. The Competition encourages the participation of teams from different disciplines and countries who wish to combine their expertise in innovative approaches.
- Completed or ongoing PhD enrolled after 1st Jan, 2011 (inclusive)
- Max 35 years old on the 31st Dec 2017.
- Sustainable and healthy diets;
- Urban food systems and policies;
- Resilient agriculture, land use change and agro-ecology;
- The nexus between climate change, energy and food;
- Sustainable water management;
- Food supply chains;
- Ecosystems and ecosystem services;
- Healthy lifestyles;
- Food waste reduction;
- Food policy development;
- Food security: availability, access, utilization, stability;
- Communication technologies and networks;
- Youth and women’s involvement in agriculture.
Picture credit: Barilla center for food and nutrition