.png)
Feeding the Future:
alimentazione tra bio e social
For Research Inside Food and People, participating in Rome Future Week 2026 represents a major institutional milestone and another step forward in the project’s growth and consolidation.
For the first time, the project will be featured in the event’s official program with the event “Feeding the Future: Food Between Bio and Social,” dedicated to analyzing the transformations currently shaping the relationship between food, innovation, and digital communication.
The initiative was launched with the goal of promoting an open, interdisciplinary dialogue on new food-related scenarios, fostering dialogue between research, outreach, innovation, and society.
This is a significant opportunity to share ideas, expertise, and perspectives, contributing to an informed discussion on the future of the food system and the role of people within this transformation.
The Speaker
of September 25, 2026
What happened?
September 25, 2026 | At Ely's House | Curated by Research Inside Food and People
On September 25, 2026, as part of Rome Future Week, Research Inside Food and People presented a discussion on the contemporary relationship between the individual, food, and communication. At the heart of the meeting was a crucial question: Do we truly choose what to eat, or do we choose what is shown to us?
The event featured five expert presentations.
Emanuele Falcinelli framed food as a relational and cultural dynamic. Eating involves economic, social, emotional, and cognitive processes; eating behaviors convey norms and identities—both individual and collective. Food education emerges as a multidisciplinary field of knowledge, capable of integrating sustainability, agroecology, well-being, and the right to food.
Beatrice Proietti presented organic food not as a commercial label, but as a regulated production system (EU Regulation 2018/848). Choosing organic means recognizing a supply chain built on local territory, labor, biodiversity, and oversight. ConfagriBIO 2025 data highlight widespread awareness, but also technical gaps. The challenge remains to bridge the gap between production realities and digital narratives, countering oversimplifications and greenwashing through transparent and verifiable communication.
Olimpiu Stanciu addressed the evolutionary mismatch: a brain still structured for contexts of scarcity must function in an environment of abundance and a sedentary lifestyle. Contemporary dietary issues do not stem from a lack of willpower, but from this biological mismatch, exacerbated by ultra-processed foods that bypass natural satiety mechanisms. Understanding these dynamics is essential for reconnecting with the body’s true signals.
Sara Magnanego analyzed the impact of marketing and algorithms. Today, the consumption of food begins before the purchase, through images and social media content that stimulate desire and shape tastes. Algorithms personalize the offerings and transform consumers into content creators. The challenge for food industry management is to use these tools not only to capture attention but also to restore value to the actual supply chain: local areas, labor, and expertise.
Rocco Roazzi concluded by addressing the issue of food misinformation. The abundance of news generates confusion rather than knowledge. Misinformation often stems from taking information out of context and oversimplification. Healthcare professionals must provide critical tools for evaluating sources, promoting sustainable nutrition based on scientific evidence rather than marketing promises.
The meeting reaffirmed that food is about relationships, production systems, biology, communication, and the responsibility to provide accurate information. Navigating this landscape with awareness remains a collective priority.